1. Food Safety Management Framework
2. Food Safety Policy & Planning
3. Food Safety Organization
4. Food Safety Culture and Behavior
5. Halal Management Overview
6. Monitoring Food Safety Performance
7. Risk Based Inspection Reporting
8. Overview of Food Poisoning Investigation
9. Internal Auditing & Management Review
10. Documents, Records & Actions
11. Compliance with Legal Requirement
12. An Introduction to ISO 22000
Course Duration: 3 Day (20 hours)
Assessment: Multiple Choice & Case Study - open book & Take Home Risk-baseed Food Safety Inspection
Passing Rate: 60%
Prerequisite: Level 2 Basic Food Safety for Food Handlers, Level 3 HACCP Principles and Practice
E-learning Access: 60 Days
Who Should Attend: All food safety managers, food hygiene managers, kitchen managers & supervisors, head and sous chef, restaurant managers and supervisor, food business operator owner and managers for student of culinary, hospitality management, food science and other related courses.
