1.1 Overview of food safety and its impact on public health, business reputation, and regulatory compliance
1.2 Key challenges in ensuring food safety across different types of food produce
1.3 Food safety regulations in Malaysia (e.g., MeSTI, Food Act 1983)
1.4 International standards: ISO 22000, Codex Alimentarius, and their relevance to local compliance
1.5 Prerequisite Programs (PRPs)

2.1: Risk Management in Food Supply Chain
2.2 Food Safety Risk Management Framework
2.3: Identifying Potential Risks by Category
2.4: Implementating Risk Mitigation Strategies
2.5: Continuous Monitoring and Documentation

3.1 Conducting internal food safety audits, audit preparation and compliance
3.2 Identifying gaps and implementing corrective actions
3.3 Promoting a culture of continuous improvement in food safety
3.4 Certification and Compliance Process
3.5 Steps to obtain MESTI, GMP, HACCP and BeSS certifications.
3.6 Preparing for external audits and inspections.
3.7 Managing non-conformance and corrective actions during certification.
3.8 Benefits of compliance for business sustainability and market access