Specifications
- Benefits Of The Program:
- Understanding the skills to do their work safely and avoid creating hazards that could place themselves or others at risk situation.
- Awareness and understanding of workplace hazards and how to identify, report and control them.
- Specialized training, when their work involves unique hazards.
- Values Of The Program:
- Theory and practical learning.
- Certificate of Attendance, Certificate of Completion and Certificate of Achievement.
- HRDCorp Claimable
- Training Material in Hardcopy
Description
Food allergies, an immune-mediated food hypersensitivity, are an increasing food safety issue globally and have emerged as a major public and personal health burden. FBOs including producers, processors, wholesalers, distributors, importers, exporters, retailers, transporters, and food service operators all have a role in managing allergens.
With the increasing health burden posed by food allergens, Food Business Operators (FBOs) is expected to take steps to accurately declare the presence of allergenic ingredients, minimize the risk, prevent unintended allergen presence.
This 1-day course generally based on Codex Alimentarius CXC 80-2020 Code of Practice on Food Allergen Management for FBO. Participants will learn the concept & structure of FAM and also the application of food allergen control into Food Safety Management System.
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