Food Handler's Training

Applicable to all food handlers in food manufacturing, food services, hospitality, logistics and food retail industry.

Systems and Maintenance

Establish good manufacturing processes to produce safe products that comply with food safety legislation and meet quality levels.

Halal Development Programmes

Cover Syariah aspects, Halal certification process, Halal market, Halal food & consumerism as well as food safety and quality.

Food Handler's Training

Compulsory as in Food Hygiene Regulation 2009.

Fundamental and comprehensive programmes applicable to all food handlers in food manufacturing, food services, hospitality, logistics and food retail industry.

This training is a compulsory training as stated in Food Hygiene Regulation 2009 which covers areas of food handling practices aspects based on food hygiene and safety principles. (Recognized by Ministry of Health (MoH).

Safety and hygiene practices

All food handlers will be able to obtain useful guidance for food safety and hygiene practices, understand the risk of food poisoning, apply GMP/GHP practices and be aware of Food rules and regulations.

Rule and regulation

To fulfill the rule and regulation of Ministry of Health/ Local Council whereby all food handlers shall undergo Food Handlers Training Course conducted by an approved Food Handlers Training School (SLPM), recognized by the Ministry of Health.

Food Safety Systems and Maintenance Consultations

For Hazard Analysis and Critical Control Point (HACCP) & Good Manufacturing Practices (GMP).

Food safety standards help companies establish good manufacturing processes so they can produce safe products that comply with food safety legislation and meet quality levels expected by consumers.

It is a systematic approach to food safety that focuses on preventing contamination from biological, chemical, physical and radiological hazards. Each food processing or handling business must develop a system and tailor it to its individual product, processing and distribution conditions.

Rule and regulation

The methods, equipment, facilities, and controls for producing processed food to produce high quality and safe products and are generally specified in regulations.  The regulations address personnel, buildings and facilities, equipment and utensils, and production and process controls.

Measures and approach

Policies and regulations today are getting tighter and it is essential for companies handling food to take appropriate measures and proactive approach in early detection to ensure smooth operation as the business expands.

Halal Development Programmes

A series of halal modules cutomized and tailored according to the industry’s requirements.

The comprehensive Training Programmes cover the Syariah aspects, Halal certification process, Halal market, Halal food & consumerism as well as food safety and quality.

Halal Standard and certification

We provide full consultation towards certification.

  • Standards and certification for
    • Products (food and beverage)
    • Services (logistics)
    • Premises (Food outlet, Warehouse, Production)
  • Consultation towards Halal Malaysia Certification (includes GAP Analysis, e-halal application and submission, Halal documentation and qualifying assessment)
  • Halal Assurance System manual consultation and documents establishments

Halal Assurance System (HAS)

Covers 6 principles of Halal Assurance System

  • Determination of Halal Control Point
  • Development and verification of flow chart
  • Implementation of control measures
  • Development of corrective actions
  • Documentation system and management records
  • Process verification

Halal Awareness Training for Food (MS1500:2009)

  1. Focuses on the key areas of Halal food manufacturing:
    • Halal Certification overview
    • Requirement pertaining to Halal compliance based from 5 main halal reference.
    • Critical ingredients and halal potential risk in food establishment.
    • Best Halal Practices in food service food manufacturing.
  2. Syariah Compliance Food Handler Training – Halal Comittee
    • Halal awareness
    • Halal control point
      • Incoming raw materials
      • Premise requirement
      • Visitor and worker & transport and distribution

Halal Awareness Training for Logistics (MS2400:2010)

Focuses on the key areas of Halal logistics:

  • Preliminary step in risk management process
  • Operations of Halalan-Toyyiban Risk Management Plans
  • General Requirements in Halalan Toyyiban Assurance Pipelines

Halal Audit

Covers the principle of:

  • Halal Quality Management System
  • Halal Audit Planning & Preparation
  • Halal Auditing Process and Flow Chart
  • Development of Halal Checklist for internal purposes
  • Monitoring
  • Trace-ability and Verification

TESTIMONIALS