Food Handling course is offered by Saujana Academy of Hospitality and Tourism. The institution’s philosophy is to provide a comprehensive and application based knowledge to its programs’ participant through leveraging on process based teaching and learning.
DurationFood Handling course is offered by Saujana Academy of Hospitality and Tourism. The institution’s philosophy is to provide a comprehensive and application based knowledge to its programs’ participant through leveraging on process based teaching and learning.
It emphasizes on “hands-on” training concept and life simulation to ensure that the students are competent to apply what they have learned and experienced when they enter the workforce.
Saujana Academy of Hospitality & Tourism was established in 1997. In its earlier days of establishment, it was known as Saujana Academy of Travel & Tour. As the institution embarked.
Into the wholesomeness of tourism, hospitality, culinary and business field of studies, the name was changed. To maintain its fundamentals and path to expands, the acronym of the institution remain unchanged.
Understanding Of Hazard Analysis & Critical Control Point (HACCP) training is offered by CSQ Analytics Sdn Bhd. Training is important as it helps to improve the workforce effectiveness, individual and organization performance to meet its goals.
HACCP meets the requirements of the Codex Alimentarius Commission (CAC) to bring together international food standards, guidelines and codes of practice to ensure fair trade
This course provides participants with basic knowledge and skills to identify and implement correct food handling techniques in order to reduce the risk of food contamination.
HACCP course training is offered by SQC Group of Companies for all skill level. SQC Group of Companies (SQC) stands at the forefront of quality management and management system consultation, training, research and development in the region.
This course is designed to provide an understanding of the principles of HACCP. The HACCP is a preventive risk management system designed to identify, evaluate and control hazards significant in the food industry related to safety.
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