Training Courses

For All types of Businesses

ISO 9001:2015 (QMS)

- Internal Auditor ISO 9001:2015

- Lead Auditor ISO 9001:2015

For Hospitality and Food services Businesses

ISO 22000:2018 (Food Safety)

- Internal Auditor ISO 22000:2018
- Lead Auditor ISO 22000:2018

Level 2/ Basic Understanding of Food Safety
• The food safety concept
• Food poisoning
• Bacteria/viruses/moulds, etc...
• Types of contamination
• Sanitation/Hygiene control
• Personal hygiene
• Cleaning and disinfection
• Premises/building infrastructure layout
• Pest control
• Control measures
• Compliance to laws and regulations

Level 3/ For Supervisors in Food Safety (HACCP plan)
• Introduction to HACCP management system
• Food safety hazards
• Pre-requisite programs
• Regulatory and statutory requirements
• The seven HACCP principles
• Establishment, implementation, and maintenance of HACCP plans
• Process flow sheets/diagrams
• Hazard analysis
• Critical control points (CCP determination)
• Critical limits validation
• Monitoring /corrective actions procedures
• Verification/documentation procedures

Level 4/ For Managers in Food Safety
• The food safety chain
• Managing food safety
• Pre-requisite programs
• HACCP plans
• Operational PRP
• Microbiology
• Food safety hazards
• Control measures and validation
• Verification activities plan
• Control of records and documents
• Internal audit/management review
- Effective Auditing & Inspection Skills
• Purpose of the auditing process
• Planning and preparation
• Audit plan
• Documentation review
• HACCP and PRP plan inspection
• On-site inspection/GMP compliance
• Auditing compliance to requirements
• Findings and non-conformity report
• Entry and exit meetings
• Report preparation