Our experienced consultants offer diverse but complimentary backgrounds in consulting. They are resources and experts from university and industry who provide high quality service with particular specialist skills. Their collective experiences ensure best practices solutions that complies with local and international standards in food safety and quality.
|1||Gap Analysis for GMP, HACCP, Halal, ISO 22000, FSSC 22000 & ISO 17025|
|2||Development and Implementation of GMP|
|3||Development and Implementation of HACCP|
|4||Development and Implementation of Halal|
|5||Development and Implementation of ISO 22000|
|6||Development and Implementation of FSSC 22000|
|7||Development and Implementation of MS ISO/IEC 17025|
|8||Internal Audit for GMP|
|9||Internal Audit for HACCP|
|10||Internal Audit for ISO 22000|
|11||Internal Audit for FSSC 22000|
|12||Internal Audit for MS ISO/IEC 17025|
|15||Glycemic Index (GI) Testing|
ISO 17025 Development & Implementation
ISO 17025 identifies the high technical competence and management system requirements that guarantee your test results and calibrations are consistently accurate.
ISO 22000 Development & Implementation
ISO 22000: 2005 is an internationally accepted approach to manage food safety that describes the requirements of a food safety management system. This course introduces the value of developing to effectively manage food safety ‘from farm to table’ by establishing the importance of implementing an ISO 22000 food safety management system.
Quality Supplier Audit
Supplier audits are analyses that are done to document the relationship between different companies in order to verity compliance of a supplier’s products and processes. Companies that need a supplier audit to verify their compliance to their supplier’s products or processes.
Sensory evaluation is essential for developing new products and assessing product quality, as well as for consumer satisfaction and market success. Correct application of sensory evaluation methods is the key to collecting useful, relevant data to guide business decisions. Develop your sensory skills and expand your knowledge of the science of sensory evaluation in this three-day hands-on course.
GMP Development & Implementation
Good Manufacturing Practices (GMPs) are the basic principles of operation a food processor should follow to produce a consistent, quality food product and are the basis of HACCP pre-requisite programs.
HACCP Development & Implementation
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling to manufacturing distribution and consumption of the finished product.
Glycemic Index Testing
The glycemic index or glycemic index (GI) is a number associated with a particular type of food that indicates the food’s effect on a person’s blood glucose (also called blood sugar) level. A value of 100 represents the standard, an equivalent amount of pure glucose.
Labeling a food product properly is as important to its legal compliance as manufacturing. Enhance your understanding of the regulations affecting the labeling of food products. Examine the legal naming of a food product, listing its ingredients (such as flavors), presenting its nutritional details, and making claims related to nutrient content, health effects, and production method.
Shelf Life Study
Shelf life is the length of time that foods, beverages, pharmaceutical drugs, chemicals, and many other perishable items are given before they are considered unsuitable for sale, use, or consumption.
Halal Assurance System (HAS) is an integrated management system which is developed, implemented and maintained to mange materials, production processes, products, human resources and procedures in order to maintain the sustainability of halal production process in accordance with Halal requirements.
The creation of products with new or different characteristics that offer new or additional benefits to the customer. Product development may involve modification of an existing product or its presentation, or formulation of an entirely new product that satisfied a newly defined customer want or market niche.