GMP is a pre-requisite programme to establish an effective food safety or hygiene management system throughout the manufacturing process for food and pharmaceutical products. The scope of implementation cover primarily from the procurement of raw material and packaging material, incoming material verification, material storage, batching, processing, packing, finished product storage and delivery.
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.

Course Objectives

The programme aims to provide delegates with learning how to:
•Understand the background of the GMP based on Codex Alimentarius
•Recognize the benefits of implementing the Standard / Guidelines
•Explain the key requirements of GMP based on Codex Alimentarius
•Describe the principles of HACCP and the key process for preparing, planning, conducting, verifying HACCP plan for food / pharmaceutical products
•Apply GMP/HACCP into company existing system

•Differentiate between validation and verification of HACCP
•List the process approach for preparing, planning, conducting, verifying HACCP plan

Course Outline:

  • 1 day

Language: English

At the end of this course, participants will be able to:

  • Understand the background of ISO 9001 and be able to identify the requirements set by each standard.
  • Put into practice the fundamental techniques for performing internal audits. This means having the ability to identify improvement opportunities within your organization, and to prevent undesirable situations from occurring.

Training Methodology:

  • PowerPoint - slideshow
  • Activities / Workshop / Games


9:00 AM to 10:30 AM

• Overview of GMP
• Requirement of GMP
• How to apply GMP
• The relation of GMP and HACCP 7 Principles
• Activities / Workshop / Games

10:30 AM to 11:00 AM

Tea Break

11:00 AM to 12:00 PM

• HACCP Overview Reality, Origins and Necessity
• Pre-requisite Programs

12:00 PM to 1:00 PM

Lunch Break

1:00 PM to 3:00 PM

• Food Safety Hazards Microbiological, Chemical & Physical
• HACCP 7 Principles

3:00 PM to 5:00 PM

• 12 Steps for the Application of the HACCP Principles
• Activities / Workshop / Games

11:00 AM to 12:00 PM

  • Individual / Syndicate exercises, role play
  • Audit Checklist Preparation

11:00 AM to 12:00 PM

  • Mock Audit