Online Training Courses

Training TitleDurations
(Hours)
Course Content
Food Handler training41. Food Hygiene
2. Food Safety
3. Factor for food poisoning
Malaysia Food Labelling8 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 Technology61. 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 study61. 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 safety41. 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 industries61. System of Quality Control
2. Criteria of Food Quality
Food Act 1983 and Food Regulation 1985, Food Hygiene Regulation 200961. 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 food61. 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 additive61. 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 Food61. 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 confectionary61. Jam, jelly, spread, kaya, butter developing
2. Cordial product
Food Processing – flour confectionery technology and food powder61. 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 powder61. 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

  1. Good Manufacturing Practices Training (Malaysia Ministry of Health requirements)
  2. Good Manufacturing Practices Training (Malaysia SIRIM requirements)
  3. Good Manufacturing Practices Training (Codex General requirements)
  4. Good Veterinary Hygiene Practices (Malaysia DVS requirements)
  5. Veterinary Health Mark
  6. HACCP (SIRIM Requirements)
  7. ISO 22000:2018 Food Safety Management System Awareness Training.
  8. Internal Audit Training for GMP
  9. Internal Audit Training for HACCP
  10. Internal Audit for ISO 22000:2018 Food Safety Management System Awareness
  11. Cleaning and Sanitation Program
  12. Document and Record Management for Food Safety Management System Awareness
  13. Pest Control Training
  14. Chemical Control Training
  15. Supplier Control and Evaluation Training
  16. Good Storage Practices and Good Distribution Practices
  17. 5S practices
  18. Basic Food Hygiene and Safety
  19. Food Handler Training (Accredited by Malaysia Ministry of Health)
  20. Food Allergen Management and Product labelling requirement
  21. Infrastructure and Production equipment design compliance with Food Safety Requirement
  22. Operation Control
  23. Emergency Preparedness and Response
  24. Crisis Management
  25. Food Traceability and Product Recall
  26. QC 7 tools
  27. Customer Complaint handling and analysis customer feedback
  28. Post-harvest training
  29. Product storage study
  30. Food Labelling Requirement
  31. Communication among the Organization (Internally) and External Communication included the
  32. Management Review Meeting
  33. Supplier Control and Evaluation
  34. Raw Materials Description and Product Description Establishment
  35. Machinery Maintenance and Preventive Management
  36. Excipact Standard Training
  37. Food handler course
  38. Food canning,
  39. food preservation,
  40. Food labeling,
  41. homecook certification,
  42. Step by step set up a food factory.
  43. Step by step set up a home kitchen