FSSC 22000 INTRODUCTION

This is a basic two days training to aware participants on the requirements of FSSC, to support and upgrade the existing

food safety system. Topics such as how to maintain a clean environment within the factory, knowing the right design

and layout for the production floor, easy to clean surface of equipment and utensils, how to ensure workers personal

hygiene, chemical control, pest control, how to ensure proper storage and distribution of raw materials and finished

products, supplier monitoring and control, how to handle product recall, how to maintain product traceability and

customer complaint.

Course Objectives

Upon completion of this programme, the participants will be able to:

Be aware participants on the requirements of FSSC 22000, an additional requirements to support the

existing food safety system

Course Details

Trainer : LAI MUN LEE

Date : 23-24 Jan 2017 (2 days)

Venue : Amcorp Mall, Petaling Jaya

Scheme : PSMB - SBL

Who’s Suitable for this?

This program is suitable for all

levels from top management to

supervisor.

Individual Price

RM1, 350 per pax (exclusive 6%GST)

Group Discount (3pax and above)

RM1, 200 per pax (exclusive 6% GST)

Early Bird Price (Before 30 Dec’16)

RM1, 147.50 per pax (exclusive 6% GST)

EARLY BIRD DISCOUNT

Get 15% off if you sign up before 30 Dec 2016

Course Outline

MODULE 1 - INTRODUCTION

Current development in Food Business

Malaysia Scenario

What is ISO 22000?

What is FSSC 22000?

What is HACCP?

Food Borne Incidents

MODULE 2 - HOW TO PREVENT FOOD BORNE

DISEASE?

Setting Up the Program the Basic Pre-requisite

Program

Management Commitment & Responsibilities

Premises

Production Equipment & Utensils

Supplier Quality Assurance

Personnel

Cleaning & Sanitation

Chemical Control

Receiving, Storage & Distributions

Laboratory

Pest Control Program

Product Recall and Customer Complaint

MODULE 3 - PRE-REQUISITE REQUIREMENTS FOR

FSSC

Construction and layout of building

Internal structures and fittings

Utilities, air, water

Waste disposal

Equipment suitability, cleaning and maintenance

Management of purchased materials

Measure for prevention of cross contamination

Cleaning and sanitizing

Pest Control

Personnel Hygiene

Rework

Product recall

Warehousing

Methodology

This stimulating program will maximizes the understanding and learning through lecture, discussion, case studies

and practical activities.

Day 1 and Day 2 Timing

Class Time: 0900 – 1700

Break: 1015 – 1030 / 1515 – 1530

Lunch: 1300 – 1400

MODULE 4 - TERMINOLOGY AND DEFINITIONS

Food Safety

Food Safety Hazard

Control Measure

Operational PRP

Critical Control Point

Critical Limit

Monitoring

Correction/ Corrective Action

Validation/ Verification

MODULE 5 - SEVEN PRINCIPLES OF HACCP

7 Principles of HACCP

MODULE 6 - ISO 22000 ELEMENT DESCRIPTIONS

Food Safety Management System

General Requirements

Documentation Requirements

Management Responsibilities

Resource Management

Planning and Realization of Safe Products

Validation, Verification and Improvement of the

Food Safety Management System

Trainer Profile

LAI MUN LEE

Master of Biotechnology, Malaysian University of Science & Technology

Bachelor of Science (Hons), Food Science & Management, National

University of Malaysia

Lead Auditor, ISO 9001 Quality Management System, IRCA

Lead Auditor, ISO 22000 Food Safety Management System, IRCA

Lead Auditor, ISO 13485, IRCA

Mun Lee brings with her vast experience in the field of quality management system and food safety management system with more

than 10 years of experience at a top rank consultancy and training firm.

She has extensive working experience and exposure from multiple industries and disciplines such as manufacturing, engineering,

construction, service industry and knowledge gathered over the years has helped to shape her into a prominent trainer. She is well

known for her ability to enlighten participants by not only leading them towards the subject matter but also allowing them to relate

to the subject matter, and this makes the learning process much easier.

She successfully developed positive and productive changes in the workplace by assisting more than 300 companies to achieve ISO

quality standards involving all staff top-down. She implemented change initiator projects such as Good Manufacturing Practice

(GMP), Hazard Analysis Critical Control Point (HACCP), FSSC 22000, ISO 22000, Food Hygiene and Handling, Good Distribution for

Medical Device, Improvement through Quality Management System as initial steps to change the working environment to stay

competitive in meeting customers satisfaction, employee`s satisfaction and sustaining profitability.

She is always prepared to give priority in developing the competency of her trainees with the latest knowledge, skill and proficiency.

She is a change leader who continuously updates her knowledge and talent to benefit the people and organizations who need her

guidance, influence and those in need of a change initiative mentor. She believes that recognizing the need for change or

improvements at the workplace is a powerful motivator for employees and the organization, a first step forward to meet business

needs.

She looks into the learning needs of employees and designs customized programs for her in-house corporate clients who are players

in various industries of hospitality, manufacturing, trading, engineering, and services. The customers that have benefited from her

expertise are KPJ Specialist Hospital, Nirvana Memorial Park, SKB Shutter Manufacturing, Leong Hup Feedmills, Intercontinental

Specialty Fats, Sime Darby Jomalina, Kian Joo Packaging, Universal Nutribeverage, AB Mauri Malaysia, Campbell Cheong Chan, Etika

Dairies, Kerry Ingredients, Baba Products, Imeks Pharma, Euro Deli, Mas Awana, SG Global Biotech, Nestle Manufacturing, Oleon,

Spices & Seasoning Specialities, Wear Safe, Sime Darby Plantation, Today Bakeries, The Loaf, Moi Food, Ramly Food Processing,

Bonus Idaman, Seon Food, MBG and many more.

Over the years, she has developed many training modules and some of the programs she had conducted include Effective

Documentation and Implementation of Quality Management System, Customer Satisfaction from QMS perspective, Effective

Management Review of ISO 9001, Internal Audit Skill and Technique, Food Safety Management System Training, HACCP & GMP

Training, FSSC 22000, ISO 22000, ISO 13485, Good Distribution Practice for Medical Devices (GDPMD).