- Occupational Health Services
- Rehab Services
- Food Hygiene Services
- Halal Services
- Our team
Food and beverage industry supervisor, manager, head of department, line leader, owner and all food and beverage handlers.
Food and beverage industries, hotels, resort, restaurants, food court, cafeteria, hypermarket, bakery shop, school canteen, hostel canteen, institution canteen, company canteen, office, office canteen, nursery, day-care centre, catering, food outlets, food vendors, beverage vendors, night market, morning market, food stall, hospital canteen, medical centre canteen, National services canteen and any industry related to food and beverage.
Certificate of participant from MUC Academy
To ensure the product and services is safe and be able to prove it. To understand phases of an audit and able to perform audit Hazard Analysis Critical Control Point
Good Manufacturing Practice (GMP) is a system to ensure the products meet food safety, quality and legal requirements. Hazard Analysis and Critical Control Point (HACCP) can be a part of GMP.
Their intention is to prioritize and controls potential hazards in food production and also to ensure the products are as safe as good science and technology allows.
Our consultants will review your current practice and also provide an Understanding GMP & HACCP Training. We will help your organization to plan and implement all necessary activities for effective implementation of GMP & HACCP. An Internal GMP & HACCP Auditor Training will be provided as well as review supports.
HACCP is a effective systematic which help in control of food safety, from ingredients towards production, storage and distribution and from manufacturing towards final consumers. HACCP also help the organization to enhance their reputation as it help in increase and maintain the goods quality. HACCP help the organizations to:
Stage 1 - Gap Analysis
Review the existing client current practice against GMP & HACCP Requirements.
Stage 2 - Design and Development
Provide Understanding GMP & HACCP Training
Pre-requisite Program in accordance with MS 1514 “General Principal of Food Hygiene” and other related Code of practice and Good Manufacturing Practice (GMP)
Stage 3 - Implementation Planning To plan the implementation and prepare all necessary activities for effective implementation of GMP & HACCP
Stage 4 - Review Support
Stage 5 - Close Out
Assure the client obtain the GMP & HACCP certificate and reply to Certification Body audit report.