GMP & HACCP training is offered by C&J Food Management. C&J Food Management is the an approved training provider by PSMB. All our Training Programmes are professionally designed can be be implemented easily and bring inspiration to your team.
DurationGMP & HACCP training is offered by C&J Food Management. C&J Food Management is the an approved training provider by PSMB. All our Training Programmes are professionally designed can be be implemented easily and bring inspiration to your team.
Our mission is to provide training and consultation for clients to develop and empower their manpower towards achieving organisational goals.
C&J Food Management (LLP0012769-LGN) aims at providing training, consulting and learning experiences to local industry in the field of Manufacturing and Business Services Line like Restaurant, Hotels, Retails, Food & Beverage Manufacturing, School and etc.
Our Vision:
Solutions provider that are not only theoretical but workable; and being responsible for leading the client along the path to success.
Our Mission:
To provide training and consultation for clients to develop and empower their manpower towards achieving organisational goals.
HACCP Internal Auditor training is offered by Elias Training & Consultancy Sdn Bhd. We firmly believe that our inner strength lies in our team of well-experienced and customer-focused professionals who provides assistance at each stage of the training process.
The HACCP Awareness Course is offered by MUC Academy. We provide occupational health & safety, food hygiene & safety, HALAL, & employee enhancement training and consultation. Our services are fully HRD Corp Corp.-claimable
HACCP Introduction & Implementation training is offered by IEC Malaysia (Independent European Certification Malaysia). We have a proven track record of delivering in-house learning for various industries.
Food Handling course is offered by UniKL. Strengthen your resume and broaden your understanding of key concepts to reach your professional and personal goals.
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.
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