This course participants with essential knowledge and skills required to conduct an internal food safety audit against a food safety standard such as HACCP, ISO 22000, BRCGS, etc.
DurationFood safety internal auditing can be an effective way to continuously improve a company’s food safety and quality system. The key to an effective internal auditing system is to not only identify general compliance to an external or internal standard, but to also verify effectiveness of procedure, program or system that is being audited.
This course participants with essential knowledge and skills required to conduct an internal food safety audit against a food safety standard such as HACCP, ISO 22000, BRCGS, etc.
The participants will be able to plan, conduct, and follow up with a food safety internal audit. Participants are given plenty of “real life” examples of auditing best practices and techniques within the food industry through class discussions and exercises performed throughout the training.
Specifications
Benefits Of The Program:
Understanding the skills to do their work safely and avoid creating hazards that could place themselves or others at risk situation.
Awareness and understanding of workplace hazards and how to identify, report and control them.
Specialized training, when their work involves unique hazards.
Values Of The Program:
Theory and practical learning.
Certificate of Attendance, Certificate of Completion and Certificate of Achievement.
HRDCorp Claimable
Training Material in Hardcopy
We are Environmental Competency Consultancy Sdn Bhd 绿鑫环境顾问有限公司 is a registered company under Malaysia and as well as an certified training provider by Human Resource Development Fund (HRDF).
We provide specialize consultancy services and project coordination that related to any environmental pollution control system which included Industrial Effluent Treatment System (IETS), Scheduled Waste Management (SWM) and Air Pollution Control System (APCS).
In order to assist industry to achieve the latest goal from Department Of Environment (DOE), we specialize in providing the specific training course which related to the environmental pollution control system.
The training courses is specifically to assist the industry personnel in enhance their technical knowledge and skills while handling the environmental pollution control system.
We also provide industrial safety courses which provides workers and managers with a greater understanding of the safety and health program itself, so that they can contribute to its development and implementation.
We assist them in identifying various hazard in their work places and coming up with the best countermeasure available in order to increase productivity and quality of work.
Vision
To be the creative, innovative, and value added training and service provider through the continuous improvement.
Mission
To be the preferable and reliable training and provider that achieve client expectation.
Objective
To provide valuable training in environmental aspect
To provide effective guidance and solution in environmental management
To provide extraordinary learning experience for industry personal in Environmental Management
ISO 22000: 2005 HACCP course is offered by Anugerah HRM Consultant. We are committed to provide world-class Consulting and Capability Building Services with highly qualified, experience consultants and trainers.
HACCP Internal Auditing course is offered by Impact Volution. Impact-Volution Training and Consultancy Sdn Bhd (IV) and our group of affiliates always striving toward creating impact to the clientele across Asia Pacific that we served.
ISO 22000: 2018 Awareness course is offered by UNIPEQ Sdn Bhd. We are a registered Training Provider under HRD Corp and MOF. All our training programs are claimable by HRD Corp registered employers.
NAST has been committed to providing the highest quality, needs-based training interventions to its clients, both locally and internationally. We are driven by our team’s passion for education, training and development and more than 100% commitment to excellent service.
Our proposal is to introduce this programme to all food handlers. Targeted participants are chef, cooks, general kitchen helpers, waitress and waiters who are directly or indirectly involved in preparing or handling food.
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