The course is divided into two modules; Module 1 is Food safety and Hazard and Module 2 is HACCP awareness. Module 1 gives overview of topics related to food safety including current issues regarding microbiological and viral threats from food. Discussion on chemical, allergen, biological and physical threats through the use of HACCP on food production and distribution are also done in this module. Module 2 covers Hazard analysis and critical control points (HACCP) requirements based on Malaysia's requirements. In Malaysia, the latest standards MS1480:2019 and MS1514: 2022 are used for the implementation of HACCP in organizations. This module will cover basic HACCP to ensure participants have a basic understanding of the implementation of HACCP in an organization.