Gap Analysis (Adequacy Audit)
Review existing food safety management system and its control processes to provide our clients with an audit report that identifies any gaps and suggestions for improvement.

HACCP/ ISO 22000 FSMS Training (in-house customised programmes)
Hazard Analysis Critical Control Point (HACCP) is by far the most effective tool for assuring safe production of food products. It is now internationally recognized as a uniform and systematic approach to food safety. HACCP require skilled and trained personnel to successfully implement the system. It has been made a requirement for HACCP team members and supervisors to be trained in HACCP. Training is your first step to HACCP/ ISO 22000 FSMS implementation.
(click here for Program Outline)

HACCP/ ISO 22000 FSMS Documentation towards Certification
Development of HACCP/ ISO 22000 FSMS Manual for HACCP/ ISO 22000 FSMS Certification Scheme. We can assist and consult in the preparation of HACCP manual and ISO 22000 Certification. Additional information can be obtained through discussions and visits to sites from time to time.

Implementation of Food Safety System (HACCP/ ISO 22000 FSMS)
Focus is on the active development of HACCP system based on internationally recognised principles and applications. We can assist you by offering an overall consultation and advisory for compliance to meet the guidelines as set by the Ministry of Health, Department of Veterinary and importing countries such as USA and EU.

HACCP Audit (Surveillance Audit)
We can provide scheduled audit on your HACCP system to ensure it is updated and in-place and to report on any deviations or system non-conformances. It involves a thorough review of the record keeping system and other verification procedures. This audits should be conducted prior audit by the authority or certification body so as to prepare your plant and update your staffs.

Development of HACCP Plans for new product line

General Consulting in Food Safety Issues

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Gap Analysis (Adequacy Audit)
Intensive review of operating systems and procedures to determine improvement/ action plan for future planning purposes

GMP Training - in-house (customised programmes)
GMP comprise of basic, universal steps and procedures that control operating conditions to ensure favorable conditions for production of quality and safe food. Food manufacturers and retail food sectors must first review existing programs and verify that all GMPs are all in-place and effective prior to implementation of HACCP program.
(click here for Program Outline)

GMP Documentation towards Certification
Preparation of GMP Manual for GMP Certification

Implementation of Good Manufacturing Practices (GMP)
Focus is on the development of Good Manufacturing Practices, a set of important elements that established an effective and systematic working environment

General Consulting in Standard Operating Procedures ( SOPs ) , Standard Sanitation Operating Procedures (SSOPs) and Working Instructions (WI)

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Gap Analysis (Adequacy Audit)
We can help review accuracy of your documents department by department and system by system

ISO 9000 series training
• Understanding ISO 9000

• ISO 9000 Documentation

• ISO 9000 Auditing

• Other QC Tools and Technique

Implementation of Quality System, ISO 9001: 2000

Qualifying Audit
We can perform a 'hands-on live audit' prior to the actual qualifying audit by the certification body to ensure your quality management system meet the minimum requirements of ISO 9000 or Integration of ISO 9000-HACCP.

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Quantum Food Academy Sdn Bhd can help your establishment to strive towards efficient and effective food safety and hygiene management, thus producing safe food for your customer. We can assist you either from the very start i.e. developing a system from scratch and help you to implement and monitor the various aspects of hygiene and sanitation or assessing your existing practices and assist you in improving it according to standard safe food principles used worldwide.

This service is applicable to food manufacturing, food service and food retail industry.

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This basic but comprehensive program will impart useful guidelines and knowledge on food handling practices and also training in the principles of food hygiene and safety. This program is applicable to all categories of food handlers inclusive of those in the food manufacturing, food service/ hospitality and food retail industry. This program is conducted in 8 modules according to the requirement of Ministry of Health:

• Food Contamination
• Food Poisoning
• Prevention of Contamination
• Good Personal Hygiene Practices
• Food Storage
• Cleaning/ Sanitation, Waste Disposal & Pest Control
• Work Ethics and Food Act & Regulations Malaysia
• Healthy Eating
(click here for Program Outline)

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A plant layout must meet GMP requirements and should not pose any risk of contamination to end products. Therefore, it is very crucial that your plant layout have been reviewed before proceeding to the construction of the actual building.

Quantum Food can offer professional advice on plant layout requirements and also standards as set by the authority. We consult on new plant design and planning and also the upgrading of existing plant. Existing plant may need some upgrading in order to meet requirements and this can be costly. We can assist you on the best approach for such changes and the renovation to be kept cost effective.

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A broad range of educational aids and monitoring tools are available for teaching food handlers in-house i.e. hand washing posters, infra-red (IR) thermometer, probe thermometer and dial thermometer. Please contact us for more information.

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Gap Analysis (TNA)
Determine clients' individual needs through Training Needs Analysis (TNA) to plan for human resource training programmes.

Human Development Training for Food Service Industry
• Customer Service (Beyond Expectations)

• Supervisor in Action (SIA)
  The most vital link between management and staff is the supervisor. A supervisor's ability to perform functions
  such as Planing, Organizing, Directing, Delegating and Controlling (PODDC) will greatly influence efficiency and
  effectiveness of any organization
  (click here for Program Outline)

• Train-the-trainer (Triple "T")(Creative coaches)
  Training will never become obsolete because people will continually need help in mastering new skills and applying
  new knowledge in their job area. Participants will undergo the program to master the skills of becoming effective
  (click here for Program Outline)

• Effective Communications (Transactional analysis)
  Communication is one of the core functions of any manager. The ability to relate your ideas and thought effectively,
  not only saves time but builds confidence, encourage teamwork and improve customer service. Participants will
  understand the key components of the communication cycle.
  (click here for Program Outline)

• Leadership and Team Building (Change The Management)
  The ability to know one's strength and limitations in different circumstances is an advantage to any manager.
  But the ability to work with people of different abilities in different situations is the distinctive advantage of a
  progressive manager.
  (click here for Program Outline)

• Motivation for Higher Productivity for Food Service
  Getting employees to be efficient and committed will definitely improve an organization's productivity. What prevents
  an employee from giving his/her best? Participants will understand the various motivational theories and be able to
  use them to manage people.
  (click here for Program Outline)

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