BRIDGING INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5)

    • OPENING SESSION 8 JANUARY 2024 Unlimited
    • DASHBOARD SUBMISSION ASSESSMENT Unlimited
    • FOOD SAFETY : LEARNING OUTCOMES 00:00:00
    • 1.1.1 Introduction 00:00:00
    • 1.1.2 Consumer Perception in Risks for Food Unlimited
    • 1.1.3 Hazards vs. Risks 00:00:00
    • QUESTION TO PRACTICE 1 MODULE 1 TOPIC 1 Unlimited
    • 1.1.4 Different Hazards in the Food Chain 00:00:00
    • 1.1.5 Microbial Risks 00:00:00
    • 1.1.6 Toxicological Risks 00:00:00
    • 1.1.7 Food Allergens 00:00:00
    • QUESTION TO PRACTICE 2 MODULE 1 TOPIC 1 Unlimited
    • 1.1.8 Myth: ‘All natural products are safe’ 00:00:00
    • This is not natural Unlimited
    • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 1 TOPIC 1 Unlimited
    • 1.2.1 Introduction 00:00:00
    • 1.2.2 Reporting Risk Unlimited
    • QUESTION TO PRACTICE 1 MODULE 1 TOPIC 2 Unlimited
    • 1.2.3 Should You Drink Raw Milk 00:00:00
    • The Dangers of Unpasteurized Milk Unlimited
    • 1.3.1 Introduction 00:00:00
    • 1.3.2 Micro-Organisms: Ubiquitous, Good, Bad and Spoiling Ones 00:00:00
    • QUESTION TO PRACTICE 1 MODULE 1 TOPIC 3 Unlimited
    • 1.3.3 Would we be healthier if we were more exposed to micro-organisms? 00:00:00
    • 1.3.4 Will spoiled food make you ill? 00:00:00
    • Why we eat spoiled food Unlimited
    • 1.3.5 Foods You Don’t Need to Refrigerate 00:00:00
    • 1.3.6 Overview of Food Microbiology – Before 1900 00:00:00
    • 1.3.7 Overview of Food Microbiology – After 1900 00:00:00
    • 1.3.8 Pasteur with Public Private Partnership 00:00:00
    • 1.3.9 Characteristics of Organisms 00:00:00
    • 1.3.10 Shelf Life Date 00:00:00
    • QUESTION TO PRACTICE 2 MODULE 1 TOPIC 3 Unlimited
    • 1.3.11 E. coli 00:00:00
    • QUESTION TO PRACTICE 3 MODULE 1 TOPIC 3 Unlimited
    • 1.3.12 Genetically Modified Organisms (GMO’s) 00:00:00
    • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 1 TOPIC 3 Unlimited
    • 1.4.1 Introduction 00:00:00
    • 1.4.2 Introduction to Risk and Safety of Chemical Compounds in Food 00:00:00
    • 1.4.3 Avoidable and Unavoidable Hazards 00:00:00
    • 1.4.4 Genotoxic Versus Non-Genotoxic Chemicals 00:00:00
    • 1.4.5 Genotoxic Chemicals in Food 00:00:00
    • QUESTION TO PRACTICE 1 MODULE 1 TOPIC 4 Unlimited
    • 1.4.6 Myth: The more water you drink, the healthier you are 00:00:00
    • Can you drink to much water Unlimited
    • 1.5.1 Risk Assessment Framework at a Glance 00:00:00
    • QUESTION TO PRACTICE 1 MODULE 1 TOPIC 5 Unlimited
    • 1.5.2 Assigment: Risk Assessment Cyclamate 00:00:00
    • 1.5.3 Food Ingredients, Additives & Colors 00:00:00
    • 1.5.4 What Is a Food Additive? 00:00:00
    • 1.5.5 What is Color Additive? 00:00:00
    • 1.5.6 How Safe are E Numbers? 00:00:00
    • E-Numbers Unlimited
    • 1.6.1 Introduction 00:00:00
    • 1.6.2 Contamination Routes 00:00:00
    • 1.6.3 How Many Cells Will Make You Ill? 00:00:00
    • 1.6.4 How Bacteria Grow 00:00:00
    • 1.6.5 Principles of Exponentional Growth as Function of Temperature 00:00:00
    • 1.6.6 Is Spoiled Food Unsafe? 00:00:00
    • 1.6.7 Spore formers and Toxin Producers 00:00:00
    • 1.6.8 Microbiological Sampling 00:00:00
    • 1.6.9 Microbiological Criteria: Legal Requirement 00:00:00
    • 1.6.10 Examples of Risk Assessment: Bacteria in Hamburger 00:00:00
    • QUESTION TO PRACTICE 1 MODULE 1 TOPIC 6 Unlimited
    • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 1 TOPIC 6 Unlimited
    • 1.7.1 Introduction 00:00:00
    • 1.7.2 Regulation and Control 00:00:00
    • QUESTION TO PRACTICE 1 MODULE 1 TOPIC 7 Unlimited
    • 1.7.3 Classical Inactivation Techniques 00:00:00
    • 1.7.4 Negative Effects of Heating 00:00:00
    • 1.7.5 Maillard Reaction: The Science of Browning, Aroma, and Flavor 00:00:00
    • QUESTION TO PRACTICE 2 MODULE 1 TOPIC 7 Unlimited
    • 1.7.6 Debate on Irradiation 00:00:00
    • 1.7.7 From Farm to Fork: Food and the consumer, a shared responsibility 00:00:00
    • 1.7.8 The Consumer’s Role in Safety Practices 00:00:00
    • 1.7.9 Hygiene and Good Manufacturing Practices 00:00:00
    • 1.7.10 Cooling, Keeping Hot, and Freezing 00:00:00
    • 1.7.11 Instructions Experiment: Measure the Temperature in Your Fridge 00:00:00
    • 1.7.12 Cleaning Is Not Disinfection 00:00:00
    • 1.7.13 Consumers and Food Safety: A food Industry Perspective 00:00:00
    • 1.7.14 Industry’s efforts to ensure quality 00:00:00
    • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 1 TOPIC 7 Unlimited
    • FUNDAMENTAL OF HACCP SYSTEM : LEARNING OUTCOMES 00:00:00
    • 2.1.1 History and Introduction of the HACCP system 00:00:00
    • 2.1.2 Application of HACCP: The example of milk 00:00:00
    • 2.1.3 Advantages of HACCP 00:00:00
    • 2.1.4 Prerequisite Programs 00:00:00
    • 2.1.5 Managing Prerequisite Programs 00:00:00
    • 2.1.6 Example Prerequisite 1: Cleaning & Sanitation 00:00:00
    • 2.1.7 Example Prerequisite 2: Allergen Control 00:00:00
    • 2.1.8 Example Prerequisite 3: Customer Complaint Program 00:00:00
    • 2.1.9 Example Prerequisite 4: Employee Hygiene and Practices 00:00:00
    • 2.1.10 Example Prerequisite 5: Microbial & Chemical Control 00:00:00
    • 2.1.11 Example Prerequisite 6: Maintenance 00:00:00
    • 2.1.12 Example Prerequisite 7: Supplier Control 00:00:00
    • 2.1.13 Example Prerequisite 8: Pest Control 00:00:00
    • 2.1.14 The Codex Alimentarius General Principles of Food Hygiene 00:00:00
    • 2.1.15 What is the Codex Alimentarius? 00:00:00
    • 2.1.16 How do you get safe, quality milk? 00:00:00
    • 2.1.17 New areas: Emerging consumer concerns 00:00:00
    • 2.1.18 HACCP and Its Relationship to Quality 00:00:00
    • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 2 TOPIC 1 Unlimited
    • 2.2.1 What Are Microbes? 00:00:00
    • 2.2.2 Food Illness and Disease 00:00:00
    • 2.2.3 Bacteria 00:00:00
    • 2.2.4 Microorganisms 00:00:00
    • 2.2.5 Biological Hazard – Bacteria 00:00:00
    • 2.2.6 Biological Hazard – Bacteria Growth 00:00:00
    • 2.2.7 Biological Hazard – Virus, Yeast & Mold 00:00:00
    • 2.2.8 Chemical & Physical Hazard 00:00:00
    • 2.2.9 Conclusion 00:00:00
    • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 2 TOPIC 2 Unlimited
    • 2.3.1 How to perform a HACCP study 00:00:00
    • 2.3.2 Identifying Hazard 00:00:00
    • 2.3.3 Describing the product’s characteristics, processing and expected use 00:00:00
    • 2.3.4 How to determine if something is a hazard 00:00:00
    • Risk & Hazard in Kitchen at Work Unlimited
    • Risk & Hazard in Kitchen at Home Unlimited
    • 2.3.5 Describe characteristics of product 00:00:00
    • TOPIC 3 ACTIVITY 1 Unlimited
    • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 2 TOPIC 3 Unlimited
    • TOPIC 3 ACTIVITY 2 Unlimited
    • HACCP SYSTEM APPLICATION : LEARNING OUTCOMES 00:00:00
    • 3.1.1 Flow diagram 00:00:00
    • 3.1.2 Plant Schematic 00:00:00
    • 3.1.3 On-site Confirmation of Flow Diagram and Plant Schematic 00:00:00
    • MODULE 3 TOPIC 1 Unlimited
    • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 3 TOPIC 1 Unlimited
    • 3.2.1 Introduction 00:00:00
    • 3.2.2 Definition and Considerations 00:00:00
    • 3.2.3 Importance of Conducting a Thorough Hazard Analysis 00:00:00
    • 3.2.4 Food Safety Hazards 00:00:00
    • 3.2.5 Hazard Analysis Process 00:00:00
    • 3.2.6 Hazards and Risks: What’s the Difference? 00:00:00
    • 3.2.7 List All Sources of Information 00:00:00
    • 3.2.8 Conduct a Hazard Analysis: Examples of Questions to be Considered When Conducting a Hazard Analysis 00:00:00
    • 3.2.9 Preventive Measures 00:00:00
    • 3.2.10 Summarize the Hazard Analysis 00:00:00
    • 3.2.11 Final Considerations 00:00:00
    • MODULE 3 TOPIC 2 Unlimited
    • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 3 TOPIC 2 Unlimited
    • CRITICAL LIMITS AND CRITICAL CONTROL POINTS : LEARNING OUTCOMES 00:00:00
    • 4.1.1 Introduction 00:00:00
    • 4.1.2 Determination of Critical Control Points 00:00:00
    • 4.1.3 Critical Control Points for Hazard Control – Prevention 00:00:00
    • 4.1.4 Critical Control Points for Hazard Control – Elimination 00:00:00
    • 4.1.5 Critical Control Points for Hazard Control – Reducing a Hazard to an Acceptable Level 00:00:00
    • 4.1.6 Assessment of Control Measures 00:00:00
    • 4.1.7 Review of Identified Hazards 00:00:00
    • 4.1.8 Identify Critical Control Points in the Process 00:00:00
    • 4.1.9 Critical control point decision trees 00:00:00
    • 4.1.10 Parameters attached to CCPs 00:00:00
    • 4.1.11 ISO 22000 Food Safety Standard 00:00:00
    • 4.1.12 VIDEO: DETERMINE CRITICAL CONTROL POINT Unlimited
    • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 4 TOPIC 1 Unlimited
    • 4.2.1 Introduction 00:00:00
    • 4.2.2 Examples of Parameters that May Be Critical Limits 00:00:00
    • 4.2.3 Deviations 00:00:00
    • 4.2.4 Operating Limits 00:00:00
    • 4.2.5 Choosing an Effective Critical Limit 00:00:00
    • 4.2.6 Documenting Critical Limits 00:00:00
    • 4.2.7 Activity: Identify Critical Controls 00:00:00
    • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 4 TOPIC 2 Unlimited
    • 4.3.1 Introduction 00:00:00
    • 4.3.2 Establish Monitoring Procedures 00:00:00
    • 4.3.3 Establish a Monitoring System: How is this stage achieved? 00:00:00
    • 4.3.4 Design of a monitoring system 00:00:00
    • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 4 TOPIC 3 Unlimited
    • HACCP PRINCIPLES 5: CORRECTIVE ACTIONS LEARNING OUTCOMES 00:00:00
    • 5.1.1 Introduction 00:00:00
    • 5.1.2 Deviation 00:00:00
    • 5.1.3 Corrective Action Procedures 00:00:00
    • 5.1.4 Determining and Correcting the Cause of Non-compliance 00:00:00
    • 5.1.5 Corrective Action Records 00:00:00
    • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 5 TOPIC 1 Unlimited
    • 5.2.1 Introduction 00:00:00
    • 5.2.2 2 Hour/4 Hour Rule Explained 00:00:00
    • 5.2.3 Solving Immediate Corrective Action Issues 00:00:00
    • 5.2.4 Is “Re-” Your Norm? 00:00:00
    • 5.2.5 Writing Corrective Actions 00:00:00
    • 5.2.6 Activity : Watch video Correction, Corrective Actions and Preventive Actions Unlimited
    • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 5 TOPIC 2 Unlimited
    • 5.3.1 Introduction 00:00:00
    • 5.3.2 Validation 00:00:00
    • 5.3.2.1 Initial Validation 00:00:00
    • 5.3.2.2 Revalidation 00:00:00
    • 5.3.3 Verification 00:00:00
    • 5.3.4 Description of Verification Activities 00:00:00
    • 5.3.5.1 Verification of Prerequisite Programs 00:00:00
    • 5.3.5.2 Verification of Critical Control Points and Monitoring 00:00:00
    • 5.3.5.3 Verification of Deviations 00:00:00
    • 5.3.5.4 Calibration 00:00:00
    • 5.3.6 Role of Microbiological Testing in HACCP Verification 00:00:00
    • 5.3.7 Changing role of microbiological testing 00:00:00
    • 5.3.7.1 The Microbiologist 00:00:00
    • 5.3.7.2 The role of microbial testing in the prerequisite programs. 00:00:00
    • 5.3.8 The role of microbial testing in conducting a hazard analysis. 00:00:00
    • 5.3.9 Incoming ingredients. 00:00:00
    • 5.3.10 The use of microbial testing as a monitoring tool. 00:00:00
    • 5.3.11 Use of microbial testing in validating the HACCP plan. 00:00:00
    • 5.3.12 The role of microbial testing in verifying the HACCP plan. 00:00:00
    • 5.3.13.1 Verification of the HACCP Plan 00:00:00
    • 5.3.13.2 External Verification 00:00:00
    • 5.3.14 Records of Verification 00:00:00
    • 5.3.14.1 What is record verification? 00:00:00
    • 5.3.14.2 Why do we need to verify records? 00:00:00
    • 5.3.14.3 Evidencing Your Verification 00:00:00
    • 5.3.14.4. Regulatory Verification 00:00:00
    • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 5 TOPIC 3 Unlimited
    • 5.4.1 Introduction 00:00:00
    • 5.4.2.1 Establish Record Keeping Procedures 00:00:00
    • 5.4.2.2 How is this stage achieved? 00:00:00
    • 5.4.3 Documentation and Record Keeping 00:00:00
    • 5.4.4 Support Documents 00:00:00
    • 5.4.5 Records Generated by the HACCP System 00:00:00
    • 5.4.6 Documentation of Methods and Procedures Used 00:00:00
    • 5.4.7 Record keeping must be legible 00:00:00
    • 5.4.8 Retention time for food safety HACCP Records 00:00:00
    • 5.4.9 Control of HACCP Records 00:00:00
    • 5.4.10 Disposal of HACCP Records 00:00:00
    • 5.4.11 Retrieval of food safety HACCP Records 00:00:00
    • 5.4.12 Factual record keeping 00:00:00
    • 5.4.13 Other Considerations 00:00:00
    • 5.4.14 Records of Employee Training Programs 00:00:00
    • 5.4.15 Employee Training: Why Your Team Must Be in the Know 00:00:00
    • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 5 TOPIC 4 Unlimited
    • GOOD MANUFACTURING PRACTICES LEARNING OUTCOMES 00:00:00
    • 6.1.1 Development of GMPs 00:00:00
    • 6.1.2 Why is GMP So Critical? 00:00:00
    • 6.1.3 GMP Regulation for Food Industry 00:00:00
    • 6.1.4 Quality Management System 00:00:00
    • 6.1.5 General Aspects of Quality Assurance 00:00:00
    • 6.2.1 Hygiene Programme 00:00:00
    • Personal Hygiene 00:00:00
    • 6.2.3 Contamination 00:00:00
    • 6.2.4 Food Safety and the Types of Food Contamination 00:00:00
    • 6.2.5 Biological Contamination 00:00:00
    • 6.2.6 Physical Contamination 00:00:00
    • 6.2.7 Chemical Contamination 00:00:00
    • 6.2.8 Cross-contamination 00:00:00
    • 6.2.9 The best way to prevent food contamination in your business 00:00:00
    • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 6 TOPIC 2 Unlimited
    • 6.3.1 Responsibilities for the Documentation 00:00:00
    • 6.3.2 The ten golden rules of GMP are as follows: 00:00:00
    • 6.3.3 Basic requirement of documentation in GMP 00:00:00
    • 6.3.4 General requirement of documentation in GMP 00:00:00
    • 6.3.5 Structure of Documentation 00:00:00
    • 6.3.6 Procedure writing 00:00:00
    • 6.3.7 Good documentation practices 00:00:00
    • 6.3.7.1. Signature fatigue 00:00:00
    • 6.3.7.2 Document retention 00:00:00
    • 6.3.7.3 Benefits of good documentation 00:00:00
    • 6.3.8 Documentation in the Manufacturing Process 00:00:00
    • 6.3.9 Source Documentation 00:00:00
    • 6.3.10 Determining raw material needs 00:00:00
    • 6.3.11 Certifications and disclosures 00:00:00
    • 6.3.12 Purchase of materials 00:00:00
    • 6.3.13 Shipment tracking 00:00:00
    • 6.3.14 Inventory accounting 00:00:00
    • 6.3.15 Batch tracking 00:00:00
    • 6.3.16 Documentation in the Manufacturing Process: Summary 00:00:00
    • 6.3.17.1 Who is Involved in Process Documentation 00:00:00
    • 6.3.17.2 How to Write a Process Document 00:00:00
    • 6.13.17.3 Organize and Determine the Ideal Process Flow 00:00:00
    • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 6 TOPIC 3 Unlimited
    • 6.4.1 Introduction 00:00:00
    • 6.4.2 Requirements for Room and Equipment 00:00:00
    • 6.4.3 Water supply 00:00:00
    • 6.4.4 Storage of garbage and recyclable matter 00:00:00
    • 6.4.5 Ventilation 00:00:00
    • 6.4.6 Lighting 00:00:00
    • 6.4.7 Floors, walls and ceilings 00:00:00
    • 6.4.8 Equipment cleaning and use record 00:00:00
    • 6.4.9 How Food Gets Contaminated – The Food Production Chain 00:00:00
    • 6.5.1 Introduction 00:00:00
    • 6.5.2 Common Hazards in Storage, Distribution and Transportation of Foods 00:00:00
    • 6.5.3.1 Infrastructure 00:00:00
    • 6.5.3.2 Stock Receipt 00:00:00
    • 6.5.3.3 Security Seals 00:00:00
    • 6.5.3.4 Time and temperature control 00:00:00
    • 6.5.4 Food Storage – Specific GMP conditions 00:00:00
    • 6.5.4.1 Storage Practices (Good Warehousing Practices) 00:00:00
    • 6.5.4.2 Safe food storage 00:00:00
    • 6.5.5 Control over damaged stock 00:00:00
    • 6.5.6 Dispatch – Vehicle/Container Inspection (Inward and Outgoing) 00:00:00
    • 6.5.7 Product Life 00:00:00
    • 6.5.8 Returned Goods 00:00:00
    • 6.5.9 Finished Good Traceability 00:00:00
    • 6.5.10 Specific GMP measures for Food Transportation 00:00:00
    • 6.5.11 Specific GMP requirements for Transportation of Food 00:00:00
    • 6.5.12 Responsibilities of the Establishments that own the food Transportation Units 00:00:00
    • 6.5.13 Usage and Maintenance 00:00:00
    • 6.5.14 Documentation and Records – Legal and Organizational Requirements 00:00:00
    • 6.5.15 Customer Experience 00:00:00
    • 6.5.16 Training 00:00:00
      • HYGIENIC FOOD PRACTICES LEARNING OUTCOMES 00:00:00
      • 7.1.1 Factors That Contribute to Foodborne Outbreaks 00:00:00
      • 7.1.2 Hand Washing & Glove Usage 00:00:00
      • 7.1.2.1 Hand-Washing 00:00:00
      • 7.1.2.2 Hand-Washing Equipment 00:00:00
      • 7.1.2.3 Hand-Washing Method 00:00:00
      • 7.1.2.4 Hand-Washing Verification 00:00:00
      • 7.1.2.5 Glove Usage 00:00:00
      • 7.1.2.6 Type of Gloves 00:00:00
      • 7.1.2.7 Proper Use of Gloves 00:00:00
      • 7.1.3 Food-borne Illness 00:00:00
      • 7. 1.4 Biological Contaminants 00:00:00
      • 7.1.4.1 Major biological hazards 00:00:00
      • 7.1.4.2 Sources 00:00:00
      • 7.1.5 Practical Food Microbiology 00:00:00
      • 7.1.6 Pathogens 00:00:00
      • 7.1.7 Bacteria 00:00:00
      • 7.1.7.1 Biological Contamination by Bacteria 00:00:00
      • 7.1.8 Viruses 00:00:00
      • 7.1.8.1 Biological Contamination by Virus 00:00:00
      • 7.1.8.2 Controlling Viruses 00:00:00
      • 7.1.9 Parasites 00:00:00
      • 7.1.9.1 Protozoan Parasites 00:00:00
      • 7.1.9.2 Parasitic Worms 00:00:00
      • 7.1.9.3 Controlling Parasites 00:00:00
      • 7.1.10 General Control Points for Biological Hazards 00:00:00
      • 7.1.11 Chemical Contaminants 00:00:00
      • 7.1.11.1 Chemical Hazards Examples 00:00:00
      • 7.1.11.2 Controls of Chemical Hazards 00:00:00
      • 7.1.12 Hazard Control and Prevention 00:00:00
      • 7.1.13 Physical Contaminants 00:00:00
      • 7.1.13.1 Preventing Physical Hazards 00:00:00
      • 7.1.13.2 Control or Detection Equipment 00:00:00
      • 7.1.13.3 Control of Food Safety Hazards 00:00:00
      • 7.1.14 Allergen Contaminants 00:00:00
      • 7.1.14.1 Foods That Cause The Most Reactions 00:00:00
      • 7.1.14.2 The Importance of Allergens 00:00:00
      • 7.1.14.3 Food Allergen 00:00:00
      • 7.1.14.4 Legal Requirements for Food Allergens 00:00:00
      • 7.1.14.5 Control of Allergens 00:00:00
      • 7.1.14.6 Staff Control Measures of Food Allergens 00:00:00
      • 7.1.14.7 Raw Materials and Ingredients Control Measures of Food Allergens 00:00:00
      • 7.1.14.8 Packaging Control Measures of Food Allergens 00:00:00
      • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 7 TOPIC 1 Unlimited
      • 7.2.1 Introduction 00:00:00
      • 7.2.2 Cross-Contamination and Prevention 00:00:00
      • 7.2.3 Prevent Cross-Contamination in Your Food Processing Facility 00:00:00
      • 7.2.4 Main Causes of Cross-Contamination 00:00:00
      • 7.2.5 Preventing Cross-Contamination When shopping 00:00:00
      • 7.2.6 Preventing Cross-Contamination through Food Storage 00:00:00
      • 7.2.7 Preventing Cross-Contamination During Food Preparation 00:00:00
      • 7.2.8 Preventing Cross-Contamination During Cutting 00:00:00
      • 7.2.9 Preventing Cross-Contamination During Cutting Marinating Food 00:00:00
      • 7.2.10 Preventing Cross-Contamination During Serving Food 00:00:00
      • 7.2.11 Food Contamination Sources 00:00:00
      • 7.2.12 The Importance of Water Quality 00:00:00
      • 7.2.13 Water in Contact with Food 00:00:00
      • 7.2.14 Water Use as an Ingredient 00:00:00
      • 7.2.15 Water Used to Make Ice and Steam 00:00:00
      • 7.2.16 Pest Control 00:00:00
      • 7.2.16.1 Importance of Pest Control 00:00:00
      • 7.1.16.2 Awareness of Infestation 00:00:00
      • 7.2.16.2 Hazards Posed by Pests 00:00:00
      • 7.2.16.3 Types of Pests 00:00:00
      • 7.2.17 Prevention 00:00:00
      • 7.2.17.1 Conditions to Minimize the Risk of Pest Ingression 00:00:00
      • 7.2.17 Good Hygiene Practices 00:00:00
      • 7.2.18 Control of Pests 00:00:00
      • 7.2.19 Monitoring – Inspection of Raw Materials for Pests 00:00:00
      • 7.2.20 Professional Advice 00:00:00
      • 7.2.21 Regular Expectations 00:00:00
      • 7.2.22 Raw Material Contamination 00:00:00
      • 7.2.23 Raw Material Control Procedures 00:00:00
      • 7.2.24 Product Packaging 00:00:00
      • 7.2.25 Practicing Proper Personal Hygiene 00:00:00
      • 7.2.26 Importance of Hand-Washing 00:00:00
      • 7.2.27 Illness 00:00:00
      • 7.2.27.1 Identifying Illness 00:00:00
      • 7.2.27.2 Reporting and Illness 00:00:00
      • 7.2.27.3 Control of an Illness 00:00:00
      • 7.2.28 Personal Behaviour 00:00:00
      • 7.2.29 Improper Activities 00:00:00
      • 7.2.30 Visitors 00:00:00
      • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 7 TOPIC 2 Unlimited
      • 7.3.1 Introduction 00:00:00
      • 7.3.2 Acrylamide in Food and Prevention 00:00:00
      • 7.3.3 What happens to acrylamide in the body? 00:00:00
      • 7.3.4 Prevent the Creation of Acrylamide in Food 00:00:00
      • 7.3.5 Food Safety During Thawing 00:00:00
      • 7.3.6 Methods of Thawing Food 00:00:00
      • 7.3.7.1 Cooling Food Safely 00:00:00
      • 7.3.7.2 Bacteria Danger Zone 00:00:00
      • 7.3.7.3 Factors that Affect Cooling Food 00:00:00
      • 7.3.7.4 Two-Stage Safe Food Cooling 00:00:00
      • 7.3.7.5 Safe Rapid Cooling of Food 00:00:00
      • 7.3.8 Reheating 00:00:00
      • 7.3.9 Storage and Display 00:00:00
      • 7.3.9.1 Storing Foods 00:00:00
      • 7.3.9.2 Recommended Refrigerated Storage Practices 00:00:00
      • 7.3.10 Storage Practices 00:00:00
      • 7.3.11 Important Practices 00:00:00
      • 7.3.12 Displaying Food 00:00:00
      • 7.3.13 Displaying Hot Food 00:00:00
      • 7.3.14 Basic Considerations When Choosing A Food Display Case 00:00:00
      • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 7 TOPIC 3 Unlimited
      • 7.4.1 Cleaning and Disinfecting 00:00:00
      • 7.4.2 Cleaning 00:00:00
      • 7.4.3 Disinfection and Sanitization 00:00:00
      • 7.4.4 Effective Cleaning and Sanitizing/Disinfecting 00:00:00
      • 7.4.5 Cost Effective Cleaning 00:00:00
      • 7.4.6 Handling of Waste and Residues 00:00:00
      • 7.4.7 Food Waste Management in Restaurants 00:00:00
      • 7.4.8 Why Is Proper Commercial Food Waste Disposal So Important? 00:00:00
      • 7.4.9 Food Wastes Disposal Methods 00:00:00
      • 7.4.10 Composting 00:00:00
      • 7.4.11 Anaerobic Digestion 00:00:00
      • 7.4.12 Handling Pesticide Residues in Food 00:00:00
      • 7.4.13 Scope of the problem 00:00:00
      • 7.4.14 The effects of pesticides on fruits and vegetables 00:00:00
      • 7.4.15 Prevention and control 00:00:00
      • 7.4.16 Efficiency of Equipment 00:00:00
      • 7.4.17 System Development 00:00:00
      • 7.4.18 The Importance of Water Quality 00:00:00
      • 7.4.19 Legal Requirements and Regulations 00:00:00
      • 7.4.20 Codex Requirements 00:00:00
      • 7.4.21 Correct Construction of Wells and Plumbing Systems 00:00:00
      • 7.4.22 Facility Requirements 00:00:00
      • 7.4.23 On-Site Water Treatment 00:00:00
      • 7.4.24 Cross-Connection 00:00:00
      • 7.4.25 Backflow 00:00:00
      • 7.4.26 Plumbing Connections to Sewer Lines 00:00:00
      • 7.4.27 Air Gap 00:00:00
      • 7.4.28 Air Break 00:00:00
      • 7.4.29 Monitoring 00:00:00
      • 7.4.30 Ventilation Essentials 00:00:00
      • 7.4.31 Examples of Ventilation systems 00:00:00
      • 7.4.32 Common ventilation problems 00:00:00
      • 7.4.33 Verification of ventilation systems 00:00:00
      • 7.4.34 Drainage systems 00:00:00
      • 7.4.35 How do drainage systems contribute to hygienic practice? 00:00:00
      • 7.4.36 The importance of clean drainage in food manufacturing facilities. 00:00:00
      • 7.4.37 Storage Temperatures and Procedures 00:00:00
      • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 7 TOPIC 4 Unlimited
      • 7.5.1 Recap HACCP 00:00:00
      • 7.5.2 What is HACCP 00:00:00
      • 7.5.3 What is Food Safety? 00:00:00
      • 7.5.4 Low Risk and High Risk Foods 00:00:00
      • 7.5.5 Benefits of Operating HACCP 00:00:00
      • 7.5.6.1 Principle One : Conduct a Hazard Analysis 00:00:00
      • 7.5.6.2 Principle Two: Determine Critical Control Points (CCPs) 00:00:00
      • 7.5.6.3 Principle Three: Establish critical limits 00:00:00
      • 7.5.6.4 Principle Four: Establish monitoring procedures 00:00:00
      • 7.5.6.5 Principle Five: Establish corrective actions 00:00:00
      • 7.5.6.6 Principle Six: Establish a detailed documentation and recording system 00:00:00
      • 7.5.6.7 Principle Seven: Verify and review the system 00:00:00
      • 7.5.7 Successful Implementation of HACCP 00:00:00
      • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 7 TOPIC 5 Unlimited
      • FOOD SAFETY QAULITY ASSURANCE LEARNING OUTCOME 00:00:00
      • 8.1.1 Introduction 00:00:00
      • 8.1.2 The Factors That Affect Food Safety 00:00:00
      • 8.1.3 Food Hygiene 00:00:00
      • 8.1.4 Personal Hygiene of Food Handlers 00:00:00
      • 8.1.5 Kitchen Sanitation 00:00:00
      • 8.1.6 Kitchen Hygiene 00:00:00
      • 8.1.7 Equipment Hygiene 00:00:00
      • 8.1.8.1 Hazard Analysis and Critical Control Points (HACCP) 00:00:00
      • 8.1.8.2 ISO 22000 00:00:00
      • 8.1.8.3 PAS 220 00:00:00
      • 8.1.9 Good Agricultural Practices 00:00:00
      • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 8 TOPIC 1 Unlimited
      • 8.2.1 Changes That Affect The Epidemiology Of Foodborne Disease 00:00:00
      • 8.2.2 Diet 00:00:00
      • 8.2.3 Commercial Food Services 00:00:00
      • 8.2.4 Methods of Production and Distribution 00:00:00
      • 8.2.5 New or Re-emerging Infectious Foodborne Agents 00:00:00
      • 8.2.6 Populations at High Risk for Severe or Fatal Foodborne Disease 00:00:00
      • 8.2.7 Changes in Chemical Hazards Associated with the Food Supply 00:00:00
      • 8.2.8 New Food Components 00:00:00
      • 8.2.9 New Food Technologies 00:00:00
      • 8.2.9.1 How Technology is Elevating Food Safety 00:00:00
      • 8.2.9.2 New or Re-emerging Toxic Agents 00:00:00
      • 8.2.10 The Changing Nature of Food Hazards 00:00:00
      • 8.2.11 Is Foodborne Illness On The Rise? 00:00:00
      • 8.2.12 Evolving Risks 00:00:00
      • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 8 TOPIC 2 Unlimited
      • 8.3.2 Salmonella Outbreaks 00:00:00
      • 8.3.1 Food Poisoning Can Be Serious 00:00:00
      • 8.3.3 Botulism Outbreaks 00:00:00
      • 8.3.4 Can You Get Botulism From Canned Food? 00:00:00
      • 8.3.4.1 Can Cooking Kill Botulism? 00:00:00
      • 8.3.4.2 Can You Detect Botulism In Canned Foods? 00:00:00
      • 8.3.4.3 Can You Get Botulism From Smelling Or Touching Contaminated Food? 00:00:00
      • 8.3.5 E.coli Outbreaks 00:00:00
      • 8.3.6 Listeria Outbreaks 00:00:00
      • 8.3.7 Norovirus Outbreaks 00:00:00
      • 8.3.7.1 You Can Get Norovirus from Eating at a Restaurant, Not Just on a Cruise. 00:00:00
      • 8.3.7.2 Bare-Hand Contact with Food 00:00:00
      • 8.3.7.3 Norovirus Takes a Toll on People and the Healthcare System 00:00:00
      • 8.3.8 Hepatitis A Infections From Food Contamination 00:00:00
      • 8.3.9 Protect Yourself From Food Poisoning 00:00:00
      • 8.3.10 Improved Prevention Needed 00:00:00
      • 8.3.11 Ensuring Your Food Is Safe 00:00:00
      • 8.3.11.1 Foodborne Illness Is Serious: How to Store and Reheat Leftovers to Avoid It 00:00:00
      • 8.3.11.2 What Can Make Leftovers Dangerous? 00:00:00
      • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 8 TOPIC 3 Unlimited
      • 8.4.1 Introduction 00:00:00
      • 8.4.2 What Is Food Adulteration? 00:00:00
      • 8.4.3 Types Of Adulteration In Food 00:00:00
      • 8.4.4 Adulterants 00:00:00
      • 8.4.5 Why Is Food Adulteration Done? 00:00:00
      • 8.4.6 Methods of Food Adulteration 00:00:00
      • 8.4.7 Adulteration in Food 00:00:00
      • 8.4.8 A Threat to Consumers 00:00:00
      • 8.4.9 How Can Adulteration Be Prevented? 00:00:00
      • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 8 TOPIC 4 Unlimited
        • FUNDAMENTALS OF FOOD SAFETY MANAGEMENT SYSTEMS (FSMS) LEARNING OUTCOME 00:00:00
        • 9.1.1 Introduction 00:00:00
        • 9.1.2 What is Food Safety Management System (FSMS)? 00:00:00
        • 9.1.3 Food Safety Codes and Standards 00:00:00
        • 9.1.3.1 ISO 22000:2005 00:00:00
        • 9.1.3.2 Codex Alimentarius 00:00:00
        • 9.1.4 FSMS; ISO 22000 or FSSC 22000? 00:00:00
        • 9.1.5 ISO 22000 Eligibility 00:00:00
        • 9.1.5.1 Difference with FSSC 00:00:00
        • 9.1.5.2 Needs of Interested Parties 00:00:00
        • 9.1.5.3 Auditing 00:00:00
        • 9.1.6 Global Food Safety Issues and ISO 22000 00:00:00
        • 9.1.6.1 The Burden Of Foodborne Diseases 00:00:00
        • 9.1.6.2 The Evolving World And Food Safety 00:00:00
        • 9.1.6.3 WHO response 00:00:00
        • 9.1.7.1 Transition Context Study 00:00:00
        • 9.1.7.2 Transition Plans To Iso 22000:2005 Compliant And Certified Food Organizations 00:00:00
        • 9.1.8 ISO 22000:2018 Creates New Horizon 00:00:00
        • 9.1.9 Benefits of ISO 22000 00:00:00
        • 9.1.10 Revised Publication Milestone 00:00:00
        • 9.1.12 Background of ISO 22000 Revision 00:00:00
        • 9.1.13 The PDCA Cycle (Plan-Do-Check-Act) 00:00:00
        • 9.1.14 PDCA (Plan-do-check-act) Model at Operations 00:00:00
        • 9.1.15.1 Organization’s Context 00:00:00
        • 9.1.15.2 Leadership and Commitment 00:00:00
        • 9.1.15.3 Risk and Opportunities 00:00:00
        • 9.1.15.4 Objectives and Performance 00:00:00
        • 9.1.15.5 Support 00:00:00
        • 9.1.15.6 Operations and Emergency Preparedness 00:00:00
        • 9.1.15.7 Performance Evaluation 00:00:00
        • 9.1.15.8 Improvement 00:00:00
        • 9.1.16 Fundamental Terminologies 00:00:00
        • 9.1.17 Process Related Terminologies of Food Chains 00:00:00
        • 9.1.18 The Distinction between Food, Feed and Animal Food 00:00:00
        • 9.1.18.1 Food 00:00:00
        • 9.1.18.2 Feed 00:00:00
        • 9.1.18.3 Animal Food 00:00:00
        • 9.1.19.1 Food Safety 00:00:00
        • 9.1.19.2 Food Safety Hazard 00:00:00
        • 9.1.19.3 Lot 00:00:00
        • 9.1.19.4 Significant Food Safety Hazard 00:00:00
        • 9.1.19.5 Traceability 00:00:00
        • 9.1.19.6 Validation 00:00:00
        • 9.1.20 PRP and OPRPs 00:00:00
        • 9.1.21 Fundamentals of Food Safety Management Systems – Lesson Summary 00:00:00
        • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 9 TOPIC 1 Unlimited
        • REQUIREMENTS OF FOOD SAFETY MANAGEMENT SYSTEM (FSMS) LEARNING OUTCOME 00:00:00
        • 9.2.1 Leadership Role 00:00:00
        • 9.2.2 Food Safety Policy 00:00:00
        • 9.2.3 Helpful Tips for Making Food Safety Policy 00:00:00
        • 9.2.4 Roles, Responsibilities and Authorities (Clause – 5.3) 00:00:00
        • 9.2.5 Understanding The Food Organization And Its Context (Clause 4) 00:00:00
        • 9.2.6 Internal Issues 00:00:00
        • 9.2.7 External Issues 00:00:00
        • 9.2.8 Interested Parties – Who qualifies? 00:00:00
        • 9.2.9 Scope of the Food Safety Management System (Clause 4.3) 00:00:00
        • 9.2.10 Food Safety Management System (Clause 4.4) 00:00:00
        • 9.2.11 Actions to address Risks and Opportunities (Clause – 6.1) 00:00:00
        • 9.2.12 Food Safety Objectives (Clause – 6.2.1) 00:00:00
        • 9.2.13 Planning of Changes (Clause – 6.3) 00:00:00
        • 9.2.14 Support Functions (Clause – 7) 00:00:00
        • 9.2.15 Organization’s Resources (Clause – 7.1) 00:00:00
        • 9.2.16 Support Functions (Clause – 7) 00:00:00
        • 9.2.17 Documented information (Clause – 7.5) 00:00:00
        • 9.2.19 Operational Planning and Control (Clause – 8.1) 00:00:00
        • 9.2.19.1 Operational Changes 00:00:00
        • 9.2.19.2 Outsource Processes 00:00:00
        • 9.2.19.3 What Has Changed from ISO22000:2005? 00:00:00
        • 9.2.20 Prerequisite Programs (Clause – 8.2) 00:00:00
        • 9.2.20.1 Suitability of PRPs to organization 00:00:00
        • 9.2.20.2 Applicable Regulatory, Statutory, and Agreed Customer Requirements 00:00:00
        • 9.2.20.3 Considerations for Establishing PRPs 00:00:00
        • 9.2.20.4 What Has Changed from ISO 22000:2005? 00:00:00
        • 9.2.21 Traceability System (Clause – 8.3) 00:00:00
        • 9.2.21.1 Applicable Statutory, Regulatory and Customer Requirements 00:00:00
        • 9.2.21.2 Documented Information 00:00:00
        • 9.2.21.3 The Effectiveness of the Traceability System 00:00:00
        • 9.2.21.4 What Has Changed from ISO 22000:2005? 00:00:00
        • 9.2.22 Emergency Preparedness and Response (Clause – 8.4) 00:00:00
        • 9.2.23.1 Preparation of the Flow Diagrams (Clause – 8.5.1.5.1) 00:00:00
        • 9.2.23.2 On-site Confirmation of Flow Diagrams (Clause – 8.5.1.5.2) 00:00:00
        • 9.2.23.3 Description of Processes and Process Environment (Clause – 8.5.1.5.3) 00:00:00
        • 9.2.23.4 What Has Changed from ISO 22000:2005? 00:00:00
        • 9.2.24 Handling of Emergencies and Incidents 00:00:00
        • 9.2.24.1 Examples 00:00:00
        • 9.2.24.2 What Has Changed from ISO 22000:2005? 00:00:00
        • 9.2.25 Preliminary Steps to Enable Hazard Analysis (Clause – 8.5.1) 00:00:00
        • 9.2.25.1 Characteristics of Raw Materials, Ingredients and Product Contact Materials (Clause 8.5.1.2) 00:00:00
        • 9.2.25.2 Intended Use (Clause 8.5.1.4) 00:00:00
        • 9.2.26.1 Hazard Analysis (Clause – 8.5.2) 00:00:00
        • 9.2.26.2 Identification of Reasonably Expected Hazards (Clause – 8.5.2.2.1) 00:00:00
        • 9.2.26.3 Identification of Steps (Clause – 8.5.2.2.2) 00:00:00
        • 9.2.26.4 Identification of Acceptable Level (Clause – 8.5.2.2.3) 00:00:00
        • 9.2.27 Hazard Assessment (Clause – 8.5.2.3) 00:00:00
        • 9.2.28.1 Appropriate Control Measures (Clause – 8.5.2.4.1) 00:00:00
        • 9.2.28.2 Feasibility of Critical Limits & Action Criterion (Clause – 8.5.2.4.2) 00:00:00
        • 9.2.29 What has Changed for Hazard Analysis from ISO 22000:2005? 00:00:00
        • 9.2.30 Validation of Control Measures and Combinations of Control Measures (Clause – 8.5.3) 00:00:00
        • 9.2.31.1 General 00:00:00
        • 9.2.31.2 Determination of Critical Limits and Action Criteria (Clause – 8.5.4.2) 00:00:00
        • 9.2.31.3 Monitoring Systems at CCPs and for OPRPs (Clause – 8.5.4.3) 00:00:00
        • 9.2.31.4 Actions when Critical Limits or Action Criteria are not Met (Clause – 8.5.4.4) 00:00:00
        • 9.2.31.5 Implementation of the Hazard Control Plan (Clause – 8.5.4.5) 00:00:00
        • 9.2.32 Hazard Control Plan (HACCP/OPRP plan) (Clause – 8.5.4) 00:00:00
        • 9.2.33 Updating Information Specifying PRPs and Hazard Control Plan (Clause – 8.6) 00:00:00
        • 9.2.34.1 General Requirements 00:00:00
        • 9.2.34.2 About Requirements on Software 00:00:00
        • 9.2.34.3 What Has Changed from ISO 22000:2005? 00:00:00
        • 9.2.35.1 General Requirements 00:00:00
        • 9.2.35.2 End Product Verification Requirement 00:00:00
        • 9.2.35.3 Analysis on Results of Verification 00:00:00
        • 9.2.35.4 What Has Changed from ISO 22000:2005? 00:00:00
        • 9.2.36 Control of Product and Process Nonconformities (Clause – 8.9) 00:00:00
        • 9.2.36.1 Corrections (Clause – 8.9.2) 00:00:00
        • 9.2.36.2 Corrective Actions (Clause – 8.9.3) 00:00:00
        • 9.2.36.3 Handling of Potentially Unsafe Products (Clause – 8.9.4) 00:00:00
        • 9.2.36.4 Withdrawal/Recall (Clause – 8.9.5) 00:00:00
        • 9.2.36.5 What Has Changed from ISO 22000:2005? 00:00:00
        • 9.2.37 Requirements of Food Safety Management Systems – Lesson Summary 00:00:00
        • PERFORMANCE EVALUATION AND IMPROVEMENT LEARNING MODULE 00:00:00
        • 9.3.1 Performance Evaluation (Clause – 9) 00:00:00
        • 9.3.1.1 Monitoring, Measurement, Analysis And Evaluation 00:00:00
        • 9.3.1.2 Internal Audits 00:00:00
        • 9.3.1.3 Management Reviews 00:00:00
        • 9.3.2 Monitoring, Measurement, Analysis and Evaluation (Clause – 9.1) 00:00:00
        • 9.3.2.1 Measurement 00:00:00
        • 9.3.2.3 Analysis 00:00:00
        • 9.3.2.4 Evaluation 00:00:00
        • 9.3.4 General (Clause – 9.1.1) 00:00:00
        • 9.3.4.1 What requirements to be monitored and measurement? 00:00:00
        • 9.3.4.2 Methods for measurement, monitoring, analysis, and evaluation of performance, as relevant, to make sure valid results 00:00:00
        • 9.3.4.3 When the monitoring and measuring must be performed? 00:00:00
        • 9.3.4.4 When the results from monitoring and measurement must be analyzed and evaluated 00:00:00
        • 9.3.4.5 Who must analyze and evaluate the results from monitoring and measurement 00:00:00
        • 9.3.4.6 Documented Information 00:00:00
        • 9.3.5 Analysis and Evaluation (Clause – 9.1.2) 00:00:00
        • 9.3.6 Internal Audits (9.2) 00:00:00
        • 9.3.7 Internal Audit Program 00:00:00
        • 9.3.7.1 Who Will Do Internal Audit And How? 00:00:00
        • 9.3.7.2 Why Internal Audits? 00:00:00
        • 9.3.7.3 Reporting of Internal Audit Results 00:00:00
        • 9.3.7.4 Auditable Requirements of the Standard 00:00:00
        • 9.3.8 Management Reviews (Clause – 9.3) 00:00:00
        • 9.3.9 Inputs of Management Review 00:00:00
        • 9.3.9.1 Management Review Frequency 00:00:00
        • 9.3.9.2 Outputs of Management Review 00:00:00
        • 9.3.10 Improvement (Clause – 10) 00:00:00
        • 9.3.11.1 Product and Management System Nonconformity 00:00:00
        • 9.3.11.2 Process Flow of dealing with a Nonconformity 00:00:00
        • 9.3.12.1 Requirement 00:00:00
        • 9.3.12.2 Examples 00:00:00
        • 9.3.12.3 The Idea of Continual Improvement 00:00:00
        • 9.3.12.4 Infographic 00:00:00
        • 9.3.13.1 Requirements 00:00:00
        • 9.3.13.2 Sources of FSMS updates 00:00:00
        • 9.3.13.3 Documented Information 00:00:00
        • 9.3.13.4 Examples 00:00:00
        • 9.3.14 Performance Evaluation and Improvement – Lesson Summary 00:00:00
        • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 9 TOPIC 3 Unlimited
        • 10.1 Halal and Haram according to Syariah Law 00:00:00
        • 10.2 The Technical Definition of Halal 00:00:00
        • 10.2.1 Food and Beverages 00:00:00
        • 10.2.2 Prohibited Substances 00:00:00
        • 10.2.3 Preparation and Contamination 00:00:00
        • 10.3 Classification of Halal and Haram Foods in Islam 00:00:00
        • 10.3.1 Halal Foods 00:00:00
        • 10.3.2 Haram Foods 00:00:00
        • 10.4 Why Do Muslims Eat Halal Food 00:00:00
        • 10.5 Reasons To Eat Halal Even If You Are Not A Muslim 00:00:00
        • 10.6 Current Issues in The Halal Industry 00:00:00
        • 10.7 General Requirements for Malaysian Halal Certification 00:00:00
        • 10.8 Laboratory Analysis of Halal Foods 00:00:00
        • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 10 Unlimited
        • 15.1 Introduction to Halal Project Management 00:00:00
        • 15.1.1 Principles and Key Considerations in Halal Project Management 00:00:00
        • 15.1.2 Benefits of Implementing Effective Halal Project Management Practices 00:00:00
        • 15.2 Halal Project Management Framework 00:00:00
        • 15.2.1 Various stages and the integration of halal compliance requirements 00:00:00
        • 15.2.2 Integration of Halal Compliance Requirements 00:00:00
        • 15.3 Halal Risk Management 00:00:00
        • 15.3.1 Concept of Halal Risk Management 00:00:00
        • 15.3.2 Strategies and Best Practices for Managing Halal Risks 00:00:00
        • 15.4 Stakeholder Engagement and Communication in Halal Project Management 00:00:00
        • 15.4.1 Significance of Stakeholder Engagement 00:00:00
        • 15.4.2 Strategies for Effective Communication 00:00:00
        • 15.4.3 Importance of Collaboration and Relationship Building 00:00:00
        • 15.5 Halal Compliance Assurance 00:00:00
        • 15.5.1 Steps for Ensuring Halal Compliance 00:00:00
        • 15.5.2 Role of Audits, Inspections, and Certifications 00:00:00
        • 15.5.3 Integration of Halal Assurance Systems into Project Management 00:00:00
        • 15.6 Training and Capacity Building in Halal Project Management 00:00:00
        • 15.6.1 Importance of Training and Capacity Building 00:00:00
        • 15.6.3 Role of Continuous Learning and Professional Development 00:00:00
        • 15.6.2 Guidance on Developing Training Programs 00:00:00
        • 15.7 Case Studies and Best Practices in Halal Project Management 00:00:00
        • 15.7.1 Practical Insights and Recommendations 00:00:00
        • 15.8 Halal Project Management Tools and Technologies 00:00:00
        • 15.8.1 Role of Technology in Supporting Halal Project Management 00:00:00
        • 15.8.2 Specific Tools and Technologies for Halal Compliance 00:00:00
        • 15.9 Regulatory and Industry Standards in Halal Project Management 00:00:00
        • 15.9.1 Overview of Regulatory and Industry Standards 00:00:00
        • 15.9.2 Role of Certification Bodies and Halal Authorities 00:00:00
        • 15.9.3 Impact of Evolving Halal Regulations on Project Management Practices 00:00:00
        • 15.10 Future Trends and Challenges in Halal Project Management 00:00:00
        • 15.10.1 Emerging Trends and Innovations 00:00:00
        • 15.10.2 Potential Challenges and Opportunities 00:00:00
        • 15.10.3 Adapting and Staying Ahead 00:00:00
        • ASSESSMENT INTERNATIONAL DIPLOMA IN FOOD SAFETY AND HALAL OPERATIONS (LEVEL 5) MODULE 15 Unlimited
        • BONUSE MODULE 16 – FOOD LABELLING Unlimited
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