Advanced Food Safety Protocols: How to score ‘A’ in your Food Premise

Short Course Overview

The "Advanced Food Safety Protocols: How to score ‘A’ in your Food Premise" course is an intensive one-day training designed for F&B professionals who are committed to achieving the highest standards in food safety and hygiene. This course offers a deep dive into the latest food safety protocols, risk management strategies, and compliance requirements to prevent foodborne illnesses and ensure a safe dining environment for guests. Participants will learn through a blend of expert-led presentations, case studies, and interactive workshops, gaining the skills to implement advanced food safety practices, manage risks effectively, and maintain compliance with regulatory standards.

Information

Materials Provided

Each participant will be provided with an in-depth training manual, a certificate of participation, and a certification of completion for those who pass the final assessment.

Advanced Food Safety Protocols: How to score ‘A’ in your Food Premise

Information

Duration: 1 Day
Fees: RM1,300 per person (10 to 12 persons)
Includes all training materials, lunch, and refreshments

Karen Lui

Trainer Profile

Ms Karen Lui brings over two decades of distinguished experience in hospitality and tourism education. Currently pursuing doctoral research in hospitality education, she holds several notable credentials.

She is a Certified Hospitality Trainer from the American Hotel and Lodging Association, a Certified ServSafe Instructor and Registered Examination Proctor by the National Restaurant Association, USA, and an HRDF-Certified Trainer by the Ministry of Human Resources, Malaysia. Additionally, Karen is a trained Professional Barista, holds an SCA Barista Skills (Intermediate) certification, and is a Certified Food Handler Trainer by the Ministry of Health (MOH), Malaysia.

Karen played a key role in establishing the SHSM as a Food Handler Training Institute accredited by the MOH, Malaysia. Her career includes managerial roles in a leading resort and an international restaurant chain in Malaysia. She received the Human Resources Minister Award for her contributions to human resources development. Karen also helped set up a Training Academy for the restaurant chain and led the documentation of Standard Operating Procedures and the Food Safety Management System - Active Managerial Control & Hazard Analysis Critical Control Point (HACCP).