INTRODUCTION FOR HACCP PRINCIPLE & APPLICATION MS 1480:2025
The HACCP Principle & Application MS 1480:2025 programme is designed to provide participants with a comprehensive understanding of the Hazard Analysis Critical Control Point (HACCP) system in accordance with the latest Malaysian Standard MS 1480:2025.
This 2-day course equips participants with both theoretical knowledge and practical understanding required to implement, maintain, and continuously improve an effective Food Safety Management System (FSMS). Participants will learn how HACCP principles are applied across the food industry to identify hazards, control food safety risks, ensure regulatory compliance, and meet customer and market expectations.
COURSE OBJECTIVES
Upon completion of this programme, participants will be able to:
- Identify and interpret the requirements of HACCP MS 1480:2025
- Understand the fundamentals of HACCP MS 1480:2025 as a Food Safety Management System (FSMS)
- Explain the purpose and benefits of implementing HACCP MS 1480:2025
- Understand the scope of HACCP MS 1480:2025 and its practical implementation
- Interpret key principles and requirements of HACCP MS 1480:2025
- Compare HACCP MS 1480:2025 with conventional or normal standards
- Understand documentation requirements under HACCP MS 1480:2025
- Apply practical approaches to hazard identification and risk reduction
- Explain the relationship between HACCP MS 1480:2025, GMP (MS 1514:2022), SOPs, and legislative requirements
- Understand the importance of continuous improvement in food safety management system performance
TARGET AUDIENCE
This programme is suitable for:
- Managers
- Section Managers
- Department Heads
- Middle Management
- Supervisors
- Executives
- Administration Staff
This course is ideal for personnel involved in food production, processing, quality assurance, food safety management, and regulatory compliance.
UPON COMPLETION LEARNERS WILL BE
- To understand the requirements of HACCP MS1480:2025.
- Will understand what HACCP MS1480:2025 standards are.
- Able to understand the documents required in HACCP MS1480:2025.
- Able to understand practical approach for reducing system failure.
- Ensures you are compliant with the law and regulatory.
- The demand for recognized standards in the market.
- Understand the fundamentals of HACCP MS1480:2025 as FSMS.
- The scope of HACCP MS1480:2025 and its implementation
- The overview of HACCP MS1480:2025 principles.
- Describe the fundamental purpose of HACCP MS1480:2025 and explain the principles, processes and techniques used for the assessment and management of food management or food safety risk
- The continuous improvement of food safety management systems performance.
DURATION
2 DAYS
COURSE CONTENT
Day 1
Lesson 1 – Introduction to HACCP
Time: 9.00 – 10.30 am
- HACCP requirement for MS 1480:2025
- Understanding Hazard Analysis Critical Control Point
- To define the terms hazard
- Defining types of hazard
Tea Break: 10.30 – 10.45 am
Lesson 2 – Understanding How HACCP Assists the Food Industry
Time: 10.45 – 12.30 pm
- Benefits of HACCP
- HACCP scopes
- HACCP activities
- Customer’s expectation towards HACCP
Lunch Break: 12.30 – 1.30 pm
Lesson 3 – Defining the MS 1514:2022 GMP Standards
Time: 1.30 – 3.30 pm
- Design and facilities in GMP aspects
- How GMP reduces food safety impact on customers
- GMP rationale
Tea Break: 3.30 – 3.45 pm
Lesson 4 – Defining Hazard
Time: 3.45 – 5.00 pm
- Identifying points during the production
- Analyzing the risk of the hazard points
- Deciding which points are critical
Recap & Q&A: 5.00 – 5.30 pm
Day 2
Lesson 5 – Defining CP, Critical Control Point & OPRP
Time: 9.00 – 10.30 am
- Critical Control Point (CCP)
- Points identified as CCP
- How to determine CCP
Tea Break: 10.30 – 10.45 am
Lesson 6 – The Seven Principles in the HACCP Process
Time: 10.45 – 12.30 pm
- Hazard analysis
- Determine the Critical Control Points (CCP)
- Establish critical limits
Lunch Break: 12.30 – 1.30 pm
Lesson 7 – Monitoring Process
Time: 1.30 – 3.30 pm
- Critical Control Point (CCP) monitoring
- Corrective actions and establish verification procedures
- Sequence of 12 steps and understanding the steps
Tea Break: 3.30 – 3.45 pm
Lesson 8 – Records
Time: 3.45 – 5.00 pm
- Record keeping procedures
- Record keeping
- Frequency of review
- Improvement activities
Recap & Q&A: 5.00 – 5.30 pm
