ISO 22000 Awareness course is offered by PHEIO Management Sdn Bhd. Our courses are fully interactive sessions, guided by the standards, but accessible to anyone implementing or maintaining one of the management standards.
DurationISO 22000 Awareness course is offered by PHEIO Management Sdn Bhd. Our courses are fully interactive sessions, guided by the standards, but accessible to anyone implementing or maintaining one of the management standards.
PHEIO Management Sdn Bhd was established as a technical management and consulting services company.
We have been operating since 2013, and originally specialises in providing technical support and business development services in the food industries, support process to oil & gas industries, manufacturing, mechanical & civil engineering and government department.
Our team of consultants have many years of experience. We expanded our range of services to cover business development or business process 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.
This course provides updates on recent developments for HACCP, including Codex Alimentarius 2020 Guideline for HACCP. It also covers HACCP, in general, to help refresh your memory.
This course meets the training requirement set by Ministry of Health (MOH). At the end of the course, food handler shall understand basic personal hygiene, pest control, waste control, time and temperature control to prevent microbial contamination.
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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