GMP HACCP Codex 2020 Awareness Training

GMP & HACCP Codex 2020  specifies requirements for a food safety management system (FSMS) to enable an organization that is directly or indirectly involved in the food chain to plan, implement, operate, maintain and update a FSMS providing products and services that are safe in accordance with their intended use.

They have to understand GMP & HACCP based on General Principles of Food Hygiene CXC 1-1969 Rev 2020   requirements and how to impelement this standard

After completion of this program, participants will be better able to: 
*  Understand the concept and requirements of Food Safety Management System 
*  Understand the requirements of based on General Principles of Food Hygiene CXC 1-1969 Rev 2020 
*  Identify the gap between exisiting condition and GMP & HACCP Codex 2020  requirements
*  Develop Food Safety Management System Documentation based on GMP & HACCP Codex 2020  
*  Set up appropriate action plan for GMP & HACCP Codex 2020  implementation

Certificate of completion (supplied by PasarTrainer)

Training Material

Quiz Result

Hazard Analysis & Critical Control Point : 12 steps and 7 principles


This module explains the requirements of HACCP Codex ased on General Prinples of Food Hygiene CXC 1-1969 Rev 2020


Module 2. HACCP ased on General Prinples of Food Hygiene CXC 1-1969 Rev 2020

A multiple-choice test to assess the participants' proficiency level prior to enrolling in the training program.


Pre-Test (20 Questions - Closed Book)

*  The understanding of Food Safety Management System
*  The purpose


This module explains an overview of Food Safety Management System


Module 1. Food Safety Management System Introduction

A group role play or exercise (case study) where participants are asked to develop doument based on HACCP Codex 2020  


 Case Study & Presentation

A multiple-choice test to assess the participants' proficiency level after enrolling in the training program.


Post-Test (20 Questions - Closed Book)

A group role play or exercise (case study) where participants are asked to observe and identify Food Safety Management System 


Case Study 

This module explains the requirements of GMP based on General Prinples of Food Hygiene CXC 1-1969 Rev 2020


Module 2. GMP based on General Prinples of Food Hygiene CXC 1-1969 Rev 2020

A group role play or exercise (case study) where participants are asked to develop doument based on GMP 
