WZH 006 – Food Safety Risk Assessment

About Course

BESS (Bersih, Selamat dan Sihat) is a structured framework for ensuring cleanliness, safety, and health in food and non-food factories. This one-day course provides participants with the essential knowledge and skills to implement BESS elements effectively, ensuring compliance with Malaysian standards and improving workplace hygiene, safety performance, and staff wellbeing.

The training is aligned with:

Food Act 1983 & Food Regulations 1985.
MS 1514:2022 Good Manufacturing Practices.
MS 1480:2019 HACCP.
OSHA 1994 & Use and Standards of Exposure of Chemicals 2000.
FSSC 22000 v6 PRP Requirements.
Basic workplace hygiene and safety best practices.

Understand the BESS framework and its pillars (Cleanliness, Safety, Health).
Apply workplace hygiene principles based on GMP MS 1514 & HACCP.
Identify workplace hazards and implement simple control measures.
Demonstrate correct personal hygiene and safe work practices
Maintain workplace cleanliness through structured housekeeping.
Understand basic emergency response and incident reporting.
Promote a healthy workplace through behaviour-based safety and wellbeing habits.

Course Content

DAY 1:

MODULE 1: INTRODUCTION TO BESS (BERSIH, SELAMAT DAN SIHAT)
MODULE 2: BERSIH (CLEANLINESS AND HYGIENE)
MODULE 3: SELAMAT (SAFETY AND WORKPLACE PROTECTION)
MODULE 4: SIHAT (HEALTH AND WELLBEING)
MODULE 5: BESS IMPLEMENTATION AND MONITORING

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About Course

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Course Content

DAY 1:

MODULE 1: INTRODUCTION TO BESS (BERSIH, SELAMAT DAN SIHAT)

MODULE 2: BERSIH (CLEANLINESS AND HYGIENE)

MODULE 3: SELAMAT (SAFETY AND WORKPLACE PROTECTION)

MODULE 4: SIHAT (HEALTH AND WELLBEING)

MODULE 5: BESS IMPLEMENTATION AND MONITORING