Hazards Analysis & Critical Control Point (HACCP) course is offered by Sabah Skills & Technology Centre. SSTC aspires to actively provide the best of skills training available to meet current needs and strengthen the knowledge and skills level of the State’s workforce.
Hazards Analysis & Critical Control Point (HACCP) course is offered by Sabah Skills & Technology Centre. SSTC aspires to actively provide the best of skills training available to meet current needs and strengthen the knowledge and skills level of the State’s workforce.
SSTC Quality Policy:
Sabah Skills & Technology Centre was first instituted in 1999 as Sabah’s bona fide skills development centre in its efforts to meet the state’s manpower needs.
Incorporated on 27th September 2000 under the Registrar of Society, as a not-for-profit organization in which the government – State and Federal – provides the funding and infrastructure whereas the industry provides the support and leadership.
SSTC aspires to actively provide the best of skills training available to meet current needs and strengthen the knowledge and skills level of the State’s workforce.
Mission:
To empower the people with creativity, innovativeness, integrity, competitiveness and productiveness for the Industry & Nation.
Vision:
Leader in Holistic Human Capital Development.
ISO 22000 Relevant training is offered by Plast Koncept Training & Konsultancy Plt. We provide highly customized In-house programs according to organizational requirements are available. We have served many companies and provided quality training to meet their company's training objectives.
A ISO 22000 Foundation course is offered by Do Great SDN BHD. We are an organization specifically established to provide training, coaching, and relevant support on all aspects in relation to management systems, improvement tools, technical skills, and soft skills.
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.
This certification course was developed by the Food Safety & Quality Division (BKKM), Ministry of Health (MOH) for all food handlers involved in all aspects of the preparation, storage and serving of food.
Hazard Analysis and Critical Control Points (HACCP) is a food production control system used to determine the potential danger points in food manufacturing and to define a strict management and monitoring system to ensure safe food products for consumers.
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