| Training Title | Durations (Hours) | Course Content |
|---|---|---|
| Food Handler training | 4 | 1. Food Hygiene 2. Food Safety 3. Factor for food poisoning |
| Malaysia Food Labelling | 8 | 1. Food Labelling requirement in Malaysia Food Act 1983 2. The products that require food labelling 3. The products exclude form food label 4. The food labelling requirement 5. Information required on food label 6. Label information : Nutrition fact, allergen, GMO food, product claims 7. Labelling inspection and labelling design |
| Food Preservation Technology | 6 | 1. What is processed food? 2. Why human preserve the food? 3. Preservation technic and technology 4. Salt, sugar, vinegar, alcohol in food preservation 5. Roles of technology in food industry and home maker 6. Drying, canning, smoking, freezing in food preservation 7. Post harvesting control and monitoring |
| Food Characteristic study | 6 | 1. Vegetable category and control and product developing 2. Meat control and product developing 3. Fruit control and product developing 4. Processed food control and developing 5. Food additive control and developing |
| Food Hygiene and Cleanliness in food safety | 4 | 1. Personnel hygiene control 2. Machine requirement 3. Cleaning and sanitiation programme 4. Cleaning and sanitation method 5. Cleaning and sanitation chemical requirement |
| Quality Control in food industries | 6 | 1. System of Quality Control 2. Criteria of Food Quality |
| Food Act 1983 and Food Regulation 1985, Food Hygiene Regulation 2009 | 6 | 1. Food Act 1983 2. Food Regulation 1983 3. Food Labelling requirement 4. Food premises requirement 5. Food handler and own responsibility |
| Food Processing – Fermentation of food | 6 | 1. Fermentation of vegetable – Kimchi, nata , tempeh, soy sauce, soy bean 2. Fermentation of daily product – cheese, 3. Fermentation of beverage – yogurt drink, kaffir drink, kambucha, coffee, cocoa, tea 4. Fermentation of meat – budu, cincalok, fish sauce 5. Fermentation of grain – yeast |
| Food Processing – food additive | 6 | 1. What is food additive 2. Category of food additive 3. What is the code of food additive 4. Limitation of use 5. Available of the food additive 6. Control of legal requirement |
| Organic Food | 6 | 1. Organic Food 2. Trend of the market 3. Definition of organic food 4. What is the different of organic food and conversional food? 5. Certification requirement |
| Food Processing – Sugar and fruit confectionary | 6 | 1. Jam, jelly, spread, kaya, butter developing 2. Cordial product |
| Food Processing – flour confectionery technology and food powder | 6 | 1. Flour product 2. Food additive product 3. Noodle product 4. Bakery product 5. Seasoning products 6. Sauce product |
| Food Processing – flour confectionery technology and food powder | 6 | 1. History of GMP 2. Legal requirement 3. Pest control 4. Personnel hygiene control 5. Visitor control 6. Training need 7. Product traceability 8. Product recall 9. Operation control |
Other Courses
- Good Manufacturing Practices Training (Malaysia Ministry of Health requirements)
- Good Manufacturing Practices Training (Malaysia SIRIM requirements)
- Good Manufacturing Practices Training (Codex General requirements)
- Good Veterinary Hygiene Practices (Malaysia DVS requirements)
- Veterinary Health Mark
- HACCP (SIRIM Requirements)
- ISO 22000:2018 Food Safety Management System Awareness Training.
- Internal Audit Training for GMP
- Internal Audit Training for HACCP
- Internal Audit for ISO 22000:2018 Food Safety Management System Awareness
- Cleaning and Sanitation Program
- Document and Record Management for Food Safety Management System Awareness
- Pest Control Training
- Chemical Control Training
- Supplier Control and Evaluation Training
- Good Storage Practices and Good Distribution Practices
- 5S practices
- Basic Food Hygiene and Safety
- Food Handler Training (Accredited by Malaysia Ministry of Health)
- Food Allergen Management and Product labelling requirement
- Infrastructure and Production equipment design compliance with Food Safety Requirement
- Operation Control
- Emergency Preparedness and Response
- Crisis Management
- Food Traceability and Product Recall
- QC 7 tools
- Customer Complaint handling and analysis customer feedback
- Post-harvest training
- Product storage study
- Food Labelling Requirement
- Communication among the Organization (Internally) and External Communication included the
- Management Review Meeting
- Supplier Control and Evaluation
- Raw Materials Description and Product Description Establishment
- Machinery Maintenance and Preventive Management
- Excipact Standard Training
- Food handler course
- Food canning,
- food preservation,
- Food labeling,
- homecook certification,
- Step by step set up a food factory.
- Step by step set up a home kitchen
