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Food safety course attracts 23 participants

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The course participants posing for a group photograph with Sandy Shamsi (front row, fifth left). Also seen are Lawrence Lee (fourth left) and Nor Azina Yahaya (sixth left).
The course participants posing for a group photograph with Sandy Shamsi (front row, fifth left). Also seen are Lawrence Lee (fourth left) and Nor Azina Yahaya (sixth left).

KUCHING: A total of 23 participants from 16 companies took part in the Food Safety Management System ISO 22000 and Hazard Analysis and Critical Control Points (HACCP) Certification.

The two-day course which began on Wednesday was held at a local hotel here.

The course was organised by TM TEC Academy Sdn Bhd, in collaboration with the National Institute of Occupational Safety and Health Certification Sdn Bhd.

The course was conducted by an officer from the Ministry of Health, Sandy Shamsi Ahmad, assisted by Nor Azina Yahaya, a Food Safety Management Consultant from Kuala Lumpur.

The HACCP is a systematic preventive approach to food safety from biological, chemical and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce those risks to a safe level.

HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards.

Also present at the two-day course was TM TEC Academy director, Lawrence Lee.

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