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Duration :

2 days ( 9am – 5pm )

Medium :

English & Bahasa Malaysia

Register before:

Who should attend:

All Food Manufacturing And Food Industries.

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METHODOLOGY-01

  • Lectures
  • Indoor Activities
  • Workshop
  • Case Studies
  • Presentations
  • Discussion

COURSE OUTLINE-01

The role of packaging (food contact material)

Packaging is an essential medium for preserving food quality, minimizing food wastage and reducing pre-servatives used in food. The packaging serves the important function of containing the food, protecting against chemical and physical damage whilst providing information essential to consumers and market-ers.

Whether it’s a can, bottle, jar, bag or carton, packaging helps to protect food from contamination such as micro-organisms, pests and other contaminants. Packaging also helps to protect the form, shape and tex-ture of the food inside, preventing the loss of flavours and odours and will often extend the products shelf life. Packaging also assists in regulating the water or moisture content of the food to keep it as fresh as pos-sible. The choice of packaging material should not affect the nutritional quality of a product.

Packaging also provides an important medium whereby manufacturers can provide information on prod-uct features, nutritional contents and ingredient information.However, packaging materials do have their “dark sides” especially the plastic type. It is imperative to understand its application to ensure it will not transfer any bad effects to the users.

It is important for manufacturers of packaging materials to assure the food industries that their products do not carry harm or create hazard to the food they are in contact with.

This training will provide an insight into development of packaging industries in – line with the food safety requirements.

Day 1

  • Application of food contact materials
  • Development of packaging materials
  • Types of packaging materials
  • Benefits of packaging materials

 

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Day 2

  • Cross contamination and food hazards
  • Hazards caused by packaging materials
  • Controls imposed on packaging materi-als
  • Application to the GMP and HACCP/Food Safety Management System

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