IFSTC Malaysia

The Prerequisite Program (PRP) of HACCP Training & Hands-On held from 5–7 May 2026 at Sama-Sama Hotel, KLIA has been successfully concluded.

Over the 3-day programme, participants gained comprehensive insights into PRP implementation (GAP, GMP & GHP), supported by interactive sessions, hands-on exercises, and real-case discussions. The programme was further enriched with an industry plant visit to Brahim’s Food Services Sdn Bhd, KLIA, providing valuable exposure to actual food safety practices in operation.

Our sincere appreciation to all speakers, participants, and industry partners for their commitment and active engagement in making this programme a success.

Thank you and we look forward to welcoming you again in future programmes.

Day 2 of the Prerequisite Program (PRP) of HACCP Training & Hands-On continues with active participation and engaging knowledge sharing.

Participants are gaining deeper insights into PRP implementation, supported by practical discussions and real-life applications in food safety systems.

Thank you to all participants for your commitment and enthusiasm.
Looking forward to the final day!

We are pleased to introduce our speakers for the upcoming Prerequisite Program (PRP) of HACCP Training & Hands-On.

The session will be led by experienced officers from the Food Safety & Quality Programme (MOH), bringing valuable expertise in GMP, food hygiene, and HACCP implementation. Participants can expect practical insights, industry-relevant knowledge, and hands-on learning to strengthen food safety systems.

We look forward to your participation on 5–7 May 2026 at Sama-Sama Hotel, KLIA.
See you there.

Pemakluman Rasmi | Persidangan Keselamatan Makanan 2026
Persidangan Keselamatan Makanan 2026 anjuran Kementerian Kesihatan Malaysia melalui 𝘐𝘯𝘵𝘦𝘳𝘯𝘢𝘵𝘪𝘰𝘯𝘢𝘭 𝘍𝘰𝘰𝘥 𝘚𝘢𝘧𝘦𝘵𝘺 𝘛𝘳𝘢𝘪𝘯𝘪𝘯𝘨 𝘊𝘦𝘯𝘵𝘳𝘦 (𝘐𝘍𝘚𝘛𝘊) 𝘔𝘢𝘭𝘢𝘺𝘴𝘪𝘢 bakal menghimpunkan pengamal industri, penggubal dasar, penyelidik dan profesional keselamatan makanan dalam satu platform strategik berteraskan sains, inovasi dan teknologi baharu.
🗓 11–12 Ogos 2026
📍 Bangi Avenue Convention Centre
🎯 Tema: Inovasi & Teknologi Baharu – Cabaran atau Peluang?
Persidangan ini memfokuskan kepada:
✅Isu-isu keselamatan makanan semasa dan yang terkini termasuk impak perubahan iklim
✅Kawalan keselamatan makanan berasaskan bukti saintifik dan keperluan perundangan
✅Inovasi serta teknologi baharu dalam sistem makanan untuk perlindungan kesihatan awam
🎤 Ucaptama & Sesi Pleno
📑 Pembentangan Teknikal & Poster
🎓 𝘏𝘙𝘋 𝘊𝘰𝘳𝘱 𝘊𝘭𝘢𝘪𝘮𝘢𝘣𝘭𝘦
💰 Early Bird: RM700 (2 Mac – 30 Mei 2026)
💼 Yuran Biasa: RM900 (30 Mei – 10 Julai 2026)
🖼️ Tarikh Akhir Penghantaran Abstrak (13 Mei 2026)
📲 Imbas kod QR pada poster untuk mendaftar atau untuk mendapatkan maklumat berkaitan pertandingan poster
Ada sebarang persoalan atau perlukan penjelasan lanjut mengenai persidangan dan pertandingan poster ini? Jangan risau, kami sedia membantu! 🤝
Anda boleh terus berhubung dengan urus setia kami di talian atau emel berikut:
1. Pendaftaran Persidangan Keselamatan Makanan 2026:
📞 03-88850797 (Sambungan: 4243 / 4235 / 4338 / 4291)
✉️ [email protected]
2. Pertandingan Poster:
📞 03-87058785 (Puan Shafini binti Abu Bakar)
✉️ [email protected]
📞 03-87058976 (En. Kamarul Khalis b Mohd Zaini)
✉️ [email protected]

The Food Sensory and Product Innovation Training & Hands-On held from 28–30 April 2026 at The Everly Putrajaya has been successfully concluded.

Over the 3-day programme, participants gained valuable insights into sensory evaluation, product development, and innovation, complemented by interactive sessions and hands-on activities to strengthen practical application.

Our sincere appreciation to all speakers and participants for their commitment and active engagement. We hope the knowledge gained will contribute towards advancing innovation and excellence in the food industry.

Thank you and see you again in future programmes.

Day 2 of the Food Sensory and Product Innovation Training & Hands-On continued with an engaging and insightful session led by Dr. Nurul Hanisah binti Juhari from Universiti Putra Malaysia.

Participants were exposed to deeper understanding of sensory evaluation techniques and their application in product development, supported by interactive discussions and practical learning.

Thank you, Dr. Hanisah, for the valuable sharing and expertise.
Looking forward to the final day!

1st Day Recap:
From concept to commercialization — product innovation begins with the right knowledge and strategy.

Participants of the Food Sensory and Product Innovation Training & Hands-On will gain valuable insights into the 8 stages of product development, covering sensory analysis, shelf life, packaging, production, market testing, and commercialization.

An engaging knowledge-sharing session by Dr. Zalifah binti Mohd Kasim, Universiti Kebangsaan Malaysia (UKM), combining industry application with practical understanding in food product innovation.

We are pleased to introduce our distinguished speakers for the upcoming Food Sensory and Product Innovation Training & Hands-On, 28-30 April 2026.

The session will feature experts from both regulatory and academic backgrounds, bringing together valuable insights in food safety, sensory evaluation, and product innovation:
• Representative from the Food Safety & Quality Programme (MOH)
• Academic experts from Universiti Kebangsaan Malaysia (UKM) and Universiti Putra Malaysia (UPM)

Their combined expertise will provide participants with a well-rounded perspective, bridging regulatory requirements with practical and research-based applications in the food industry.

We look forward to an engaging and insightful session.
See you soon!

🚨 FINAL CALL: ONLY 7 SEATS LEFT – PRP OF HACCP TRAINING 🚨
Don’t miss your chance to join this highly sought-after 3-day PRP of HACCP Training & Hands-On programme!
📅 5 – 7 May 2026
📍 Putrajaya / Klang Valley / NCFS
💼 Why you should join:
✔ Learn directly from GMP & food safety experts with extensive audit and industry experience
✔ Industry visit for real-life exposure to food safety practices
✔ Gain practical, hands-on exposure in implementing PRP (GAP, GMP & GHP)
✔ Strengthen your HACCP foundation and compliance readiness
👥 Ideal for FBOs, manufacturers, trainers, consultants & academicians
⚠️ Only 7 seats remaining – secure your spot before it’s fully booked!
📲 Register now (https://fosim.moh.gov.my)
📞 03-8885 0797
📧 [[email protected]](mailto:[email protected])

🚨 OPEN FOR REGISTRATION: PREREQUISITE PROGRAM (PRP) OF HACCP TRAINING & HANDS-ON 🚨

Strengthen your food safety management system by mastering the essential Prerequisite Programs (PRP) that form the foundation of an effective HACCP implementation.

The International Food Safety Training Centre Malaysia (IFSTC) invites food industry professionals to join this 3-day comprehensive training designed to equip participants with practical knowledge and hands-on experience in implementing prerequisite programs such as GAP, GMP and GHP within food safety systems.

📅 Date: 5 – 7 May 2026
📍 Location: Putrajaya / Klang Valley / NCFS

💡 What you will gain:
✔ Understanding the fundamentals of prerequisite programs for HACCP implementation
✔ Identifying essential food hygiene principles for safe food production
✔ Practical application of PRP concepts to support effective HACCP systems

👥 Who should attend?
* Food Business Operators (FBOs)
* Food Industry Manufacturers / Producers
* Food Safety Trainers
* Consultants
* Academicians

💰 Fee:
RM1,610 (Local Participant)
USD 805 (Foreign Participant)

⚠️ Limited seats available – First Come, First Served!
Secure your slot early to avoid disappointment.

📲 Register now by scanning the QR code in the poster.

For enquiries:
📞 03-8885 0797 (Ext: 4243 / 4235 / 4338 / 4291)
📧 [email protected]