GMP, HACCP, and Halal Internal Auditing Course
On 24th to 27th June 2019, the Department of Food Science, Faculty of Food Science and Technology in collaboration with SIRIM STS Sdn. Bhd. and Halal Industry Development Corporation Bhd. (HDC) have organised a four-day Internal Auditing Course on the Standard-based Management Systems under SIRIM (Standard and Industrial Research Institute of Malaysia). The training course received sponsorship from the Centre for Management of Waqf, Zakat and Endowment (WAZAN), UPM for eligible student participants. The training course was conducted by certified trainers / auditors from SIRIM, and covered MS 1514:2009 (GMP Internal Auditing), MS 1480:2007 (HACCP Internal Auditing), and MS 1500:2009 Halal Internal Auditing. A total of 30 student participants, comprising of Third Year undergraduate students of Bachelor of Food Science and Technology (BSTM) and Bachelor of Science - Food Studies (BSPMK), successfully completed the training course.
Standard-based Management System is a large part of the management system practiced by the food industry to ensure that the food products produced by food manufacturers meet the needs of consumers in terms of quality, safety, and Halal. In-depth knowledge of the principles and applications of such systems is among the modules taught in the Food Quality Management (FST4610; BSTM students), Food Quality Management (FST4824; BSPMK), and Halal Food (FST3602; BSTM and BSPMK) courses offered during their undergraduate years. Therefore, the aim of this training course was to further improve the students' knowledge and skills on the auditing process, during which the students were exposed to the entire internal audit program from the planning stage right to report writing. At the end of the course, the students received a certificate by SIRIM that certifies the students' internal audit skills. In line with the food industry requirements, this training course and the certificate will certainly equip the Faculty’s undergraduate students with the necessary skills before they enter the career world thus enhancing the Faculty and the University graduate employability rate.
The student participants after the completion of the four-day training course.
Date of Input: 09/03/2021 | Updated: 09/03/2021 | lilytahnani
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
UNIVERSITI PUTRA MALAYSIA