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HACCP ( HAZARD ANALYSIS CONTROL CRITICAL POINT )

The major changes of this MS 1480: 2019 version are the readjustment and amendment of clauses for better flow and understanding. Addition of new terms and definitions, amendment of the Hazard Analysis Worksheet for raw material and packaging material, and deletion of Annex A (Pre-requisite programmes).  This newly published revision replaces MS 1480 2007 (first version). The transition to the […]

GMP ( GOOD MANUFACTURING PRACTICE ) Based on MS 1514:2009

A Good Manufacturing Practice (GMP) is a system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks involved in any food production that cannot be eliminated through testing the final product. GMP covers all aspects of production from the raw materials, premises and equipment to the training and personal […]

FOOD HANDLER TRAINING

Food Handler Training Course is a compulsary course for all food handlers (individual / company) that involved in food sectors as enforced by Ministry of Health Malaysia based on Regulation 30 in Food Hygiene Regulation 2009. This course also required by all temporary or permanent food outlet or night market for the application of related business license from Local Authorities […]