All courses

The purpose of the course is to enhance the awareness and understanding of what ESG is and associated criteria, whilst recognising the challenges of integration and implementation of ESG into organisational strategy 

The course will also prepare you to conduct the internal audit based on the newly revised MS 1514:2022 Good Manufacturing Practices for Food (Second revision) and current version of MS 1480:2019 Food Safety According to Hazard Analysis and Critical Control Point (HACCP) System (Second revision) to ensure effective implementation and continual improvement to uphold these requirements.Prior to attending this training course, you should have, but it is not compulsory, sufficient knowledge of the following Food Safety Management principles and concepts to ensure this training is beneficial for equipping as internal auditor: MS 1480:2019MS 1514:2009

Internal auditing is fundamental to any improvement initiative. The ISO 9001:2026 standard requires an organisation conduct internal audits to determine the effectiveness of its quality management system.This course is designed to increase the understanding of process based auditing techniques, risk-based thinking and help internal auditors to accurately interpret and audit against the ISO 9001:2026 requirements for improvement.Through practical workshop, case studies and role-play, delegate will gain the knowledge and skills to plan, conduct, report audit findings including followup audit on corrective actions taken so as to ensure continual improvement.

Internal auditing is fundamental to any improvement initiative. The ISO 9001:2015 standard requires an organisation conduct internal audits to determine the effectiveness of its quality management system. Only Trained internal auditors can carry out these audits.This course is designed to increase the understanding of process based auditing techniques, risk-based thinking and help internal auditors to accurately interpret and audit against the ISO 9001:2015 requirements for improvement.Through practical workshop, case studies and role-play, delegate will gain the knowledge and skills to plan, conduct, report audit findings including followup audit on corrective actions taken so as to ensure continual improvement.The aim of this course is to provide you with the knowledge and skills required to perform an internal audit of part of a quality management system based on ISO 9001 (or equivalent), and report on the effective implementation and maintenance of the management system in accordance with ISO 19011.Prior ISO 9001:2015 Requirements knowledge is recommended for this course.Important: Only softcopy course material will be distributed on the day of training. Please be reminded to bring along your laptop for the duration of training.

General Principles of Food Hygiene CAC/RCP 1-1969 which is also notably known as Codex HACCP (Hazard Analysis and Critical Control Point) and GMP (Good Manufacturing Practice) has been the foundation of many global food safety systems over the last 50 years. On 25 September 2020, the Codex Alimentarius Commission has adopted the revised Codex HACCP for the first time since 2003.The new 2020 revision has introduced some significant changes including food safety culture, food allergen management, codex decision tree etc). The aim of this course is to train the delegates from the currently certified organization on the key changes in HACCP Codex 2020 to facilitate the upgradation of HACCP and PRP/GMP/GHP Programmes effectively

Food safety management systems require that the organization establishes PRPs to control the likelihood of introducing contamination through the work environment. Prerequisite programs (PRP) are programs and practices put in place to address the role the production environment plays in producing safe food/packaging products. In July 2025, new series of ISO/TS 22002-x published, which includes part 1 (food manufacturing), part 4 (packaging), part 100 (food, feed, packaging) supply chain. This training is designed to equip participants with a clear and practical understanding of the updated ISO/TS 22002-x:2025 requirements and how they apply across different sectors of the food supply chain. Participants will learn how to interpret the standard, implement compliant PRPs, maintain effective controls, and demonstrate conformance during audits.

General Principles of Food Hygiene CAC/RCP 1-1969 which is also notably known as Codex HACCP (Hazard Analysis and Critical Control Point) and GMP (Good Manufacturing Practice) has been the foundation of many global food safety systems over the last 50 years. On 25 September 2020, the Codex Alimentarius Commission has adopted the revised Codex HACCP for the first time since 2003. The new 2020 revision has introduced some significant changes including food safety culture, food allergen management, codex decision tree etc).The aim of this course is to train the delegates from the currently certified organization on the key changes in HACCP Codex 2020 to facilitate the upgradation of HACCP and PRP/GMP/GHP Programmes effectively.Prior to attending this training course, delegates should have, but it is not compulsory, sufficient knowledge of the following Food Safety Management principles and concepts to ensure this training is beneficial for equipping as internal auditor:HACCP and GMP Codex 2003

Aligning business with suppliers that operate at consistently high levels of quality is necessary to keeping organization performing at a high level. An effective audit is one of the common and important method to ensure suppliers are always complying and conforming with the set of standards and requirements.Supplier audit enables organization to decrease its risk of uncertainty or unexpected results. It will also helps organization to build and maintain a robust management system from which to continuously improve its contractual requirements and relationship with suppliers – the quality partners.Important: Only softcopy course material will be distributed on the day of training. Please be reminded to bring along your laptop for the duration of the training.