Hazard Analysis & Critical Control Point (HACCP)

by Falcon Safety Services Sdn Bhd. Claim Listing

The target group is all personnel involved with food preparation and handling. The objective of the training is to ensure learners gain a basic level of understanding of legislative and company requirements on food handling, proper disposal of food, and personal hygiene.

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img Duration

1 Day

Course Details

The target group is all personnel involved with food preparation and handling. The objective of the training is to ensure learners gain a basic level of understanding of legislative and company requirements on food handling, proper disposal of food, and personal hygiene. Learners will also gain exposure to critical control points in food preparation and handling.

To achieve the Hazard Analysis Critical Control Point (HACCP), the learner must be able to demonstrate understanding of the following:

  • Recognize the relationship between HACCP and food safety

  • Explain the relationship between HACCP and food safety

  • Discuss HACCP and basic food safety principles

  • State the seven principles of HACCP

  • State the type of records that should be maintained for in order to have an effective HACCP system

  • Name the three hazard categories (biological, chemical, and physical). Recognize and control biological hazards

  • Identify food items that are produced that contain these hazards

  • Explain control measures that prevent, reduce, or minimize (biological, chemical, physical) hazards associated with foods

 

Learning Outcomes

Learners will be assessed against the outcomes specified in accordance with the assessment guidance detailed in each unit.

  • Ampang Kuala Lumpur Branch

    Lot 334, Batu 8, Jalan Ulu Kelang, Ampang Kuala Lumpur

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