GMP can be either a stand-alone requirement or it is being used as a standard for developing Pre-requisite Programmes for HACCP and ISO 22000 systems. By utilizing GMP for the latter, it will smoothen the development and the execution of HACCP and ISO22000 standards by removing excessive Critical Control Points. GMP will not be successfully implemented without management and staff commitment.
At the end of this lesson, participants are expected to have an essential understanding on the requirements of GMP and how these requirements are will be used to control food safety in production floor.
Introduction to Food Safety
The GMP requirements [Includes Personal Hygiene, Cleaning and Sanitation, Pest Control, Hazard Control, Buildings, Equipment and Facilities, Non-conformance, Document Control, Allergens etc]
Discussions and Q& A
WHO SHOULD ATTEND
Food Safety Committee, management staff and supervisory staff are deemed suitable to attend this course.
METHOD AND MEDIUM
Lectures form the basic method of presentation. Comprehensive training notes are provided. The medium of instruction is English and Bahasa Malaysia. Mandarin is available if required.
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