PHEIO Management Sdn Bhd

EFFECTIVE HANDLING OF CUSTOMER COMPLAINT AT ENGLISH HOTBREADS (SEL) SDN BHD

On 25 June 2026, English Hotbreads (Sel) Sdn Bhd participated in the Effective Handling of Customer Complaint Training conducted by Puan Amirah Emran from PHEIO Management Sdn Bhd.

The training session was designed to strengthen participants’ understanding of effective customer complaint management as part of food safety and quality assurance systems. Key topics covered included complaint identification and classification, investigation procedures, root cause analysis, corrective and preventive actions, documentation requirements, and effective communication with customers.

Participants actively engaged in discussions and practical case studies, gaining valuable insights into handling complaints systematically and turning feedback into opportunities for continuous improvement. The session also emphasized the importance of timely response, traceability, and maintaining customer trust through consistent product quality and service excellence.

The active participation and commitment demonstrated throughout the training reflected English Hotbreads (Sel) Sdn Bhd’s dedication to enhancing customer satisfaction and continuously improving its food safety and quality management systems.

HACCP VERIFICATION AND INTERNAL AUDIT AT PALMAJU EDIBLE OILS SDN BHD

On 19 June 2026, Palmaju Edible Oils Sdn Bhd participated in the HACCP Verification and Internal Audit Training conducted by Puan Nur Nadhirah Husna from PHEIO Management Sdn Bhd.

The training session was designed to strengthen participants' understanding of HACCP verification activities and internal auditing techniques to ensure the effectiveness of the food safety management system. Key topics covered included verification planning, audit principles, audit preparation, conducting internal audits, reporting findings, root cause analysis, and corrective action follow-up.

Participants actively engaged in discussions, case studies, and practical exercises to enhance their auditing skills and gain confidence in evaluating HACCP system implementation within their operations. The session also emphasized the importance of objective evidence collection, compliance monitoring, and continual improvement in maintaining food safety standards.

The strong participation and commitment demonstrated throughout the training reflected Palmaju Edible Oils Sdn Bhd's dedication to strengthening its food safety management system and fostering a culture of continuous improvement and compliance excellence.

HACCP MS 1480:2025 TRANSITION AT PALMAJU EDIBLE OILS SDN BHD

On 18 June 2026, Palmaju Edible Oils Sdn Bhd participated in the HACCP MS 1480:2025 Transition Training conducted by Puan Nur Nadhirah Husna from PHEIO Management Sdn Bhd.

The training session was conducted to provide participants with a thorough understanding of the latest updates and transition requirements introduced in HACCP MS 1480:2025. Key discussions focused on changes to hazard analysis approaches, enhancements to prerequisite programme implementation, revised documentation requirements, and the strengthening of food safety controls throughout operational activities.

Participants actively engaged in discussions and practical learning exercises, allowing them to better understand how the updated HACCP requirements can be effectively implemented within their food safety management system. The session also emphasized the importance of continual improvement, effective monitoring and verification processes, corrective action management, and maintaining compliance with food safety standards.

The active participation and commitment demonstrated throughout the training reflected Palmaju Edible Oils Sdn Bhd's dedication to enhancing food safety performance and maintaining the highest standards of quality and compliance across its operations.

HACCP MS1480:2025 TRANSITION AT ADEKA FOODS (ASIA) SDN BHD

On 18 June 2026, ADEKA Foods (Asia) Sdn Bhd participated in the HACCP MS 1480:2025 Transition Training conducted by Puan Amirah Emran from PHEIO Management Sdn Bhd.

The training session focused on providing participants with a comprehensive understanding of the latest updates and transition requirements introduced in HACCP MS 1480:2025. Key areas covered included changes to hazard analysis methodologies, prerequisite programme requirements, documentation enhancements, and the effective integration of food safety controls throughout operational processes.

Participants actively engaged in discussions and practical exercises to better understand the implications of the updated standard and how the new requirements can be effectively implemented within their existing food safety management system. The session also emphasized the importance of continual improvement, verification activities, corrective action management, and maintaining compliance with regulatory and certification requirements.

The strong participation and commitment demonstrated throughout the training reflected ADEKA Foods (Asia) Sdn Bhd's dedication to strengthening its food safety management system and ensuring the consistent production of safe, high-quality food products.

HACCP AWARENESS AT DESSERT CAPTAIN SDN BHD

On 16 June 2026, Dessert Captain Sdn Bhd participated in the HACCP Awareness Training conducted by Puan Nur Nadhirah Husna from PHEIO Management Sdn Bhd.

The training session was designed to provide participants with a fundamental understanding of the Hazard Analysis and Critical Control Point (HACCP) system and its importance in ensuring food safety throughout the food production process. Key topics covered included HACCP principles, hazard identification and assessment, critical control points, monitoring procedures, corrective actions, and the importance of preventive controls.

Participants actively engaged in discussions and practical examples, enhancing their understanding of food safety hazards and the measures required to effectively manage them within their operations. The session also emphasized the importance of teamwork, compliance with food safety requirements, and fostering a strong food safety culture across the organization.

The active participation and enthusiasm demonstrated throughout the training reflected Dessert Captain Sdn Bhd's commitment to maintaining high food safety standards and continuously improving its food safety management practices.

GMP AWARENESS AT DESSERT CAPTAIN SDN BHD

On 15 June 2026, Dessert Captain Sdn Bhd participated in the GMP Awareness Training conducted by Puan Nur Nadhirah Husna from PHEIO Management Sdn Bhd.

The training session was organized to enhance participants' understanding of Good Manufacturing Practices (GMP) and their role in ensuring the consistent production of safe and quality food products. Key topics covered included personal hygiene, facility and equipment maintenance, housekeeping and sanitation, process control, and the importance of complying with food safety requirements.

Participants actively engaged in discussions and practical examples, gaining valuable insights into GMP implementation within daily operations. The session also emphasized the importance of employee responsibility, and continuous improvement in maintaining high standards of quality and compliance.

The positive participation and commitment demonstrated throughout the training reflected Dessert Captain Sdn Bhd's dedication to strengthening its food safety practices and operational excellence.

HACCP AWARENESS AT BERYL’S GOURMET SDN BHD

On 12 June 2026, Beryl's Gourmet Sdn Bhd participated in the HACCP Awareness Training conducted by Puan Amirah Emran from PHEIO Management Sdn Bhd.

The training session was designed to provide participants with a better understanding of the Hazard Analysis and Critical Control Point (HACCP) system and its importance in ensuring food safety throughout the production process. Topics covered included HACCP principles, hazard identification and control measures, prerequisite programmes, and the role of employees in maintaining food safety standards.

Participants actively engaged in discussions and practical examples, gaining valuable insights into identifying potential food safety hazards and implementing effective control measures within their operations. The session also highlighted the importance of food safety culture, regulatory compliance, and continuous improvement in food manufacturing practices.

The strong participation and enthusiasm demonstrated throughout the training reflected Beryl's Gourmet's commitment to producing safe, high-quality products while continuously strengthening its food safety management practices.

HACCP MS 1480:2025 TRANSITION AT GLOBAL SPECIAL INGREDIENTS (M) SDN BHD

On 11 June 2026, Global Special Ingredients (M) Sdn Bhd participated in the HACCP MS 1480:2025 Transition Training conducted by Puan Nur Nadhirah Husna from PHEIO Management Sdn Bhd.

The training session focused on providing participants with a clear understanding of the latest updates and transition requirements introduced in HACCP MS 1480:2025. Key discussions covered revisions to hazard analysis approaches, prerequisite programme requirements, documentation updates, and the effective implementation of food safety controls within daily operations.

Participants actively engaged in practical discussions and learning activities to gain insights into applying the updated HACCP requirements within their organizational processes. The session also emphasized the importance of continuous monitoring, verification activities, corrective action management, and maintaining compliance with food safety standards.

The enthusiastic participation throughout the training reflected Global Special Ingredients (M) Sdn Bhd's commitment to strengthening its food safety management system and driving continuous improvement across its operations.

HACCP MS1480:2025 TRANSITION AT FFM FURTHER PROCESSING SDN BHD

On 9 June 2026, FFM Further Processing Sdn Bhd participated in the HACCP MS 1480:2025 Transition Training conducted by Puan Amirah Emran from PHEIO Management Sdn Bhd.

The training session was designed to provide participants with a comprehensive understanding of the latest updates and transition requirements introduced in HACCP MS 1480:2025. Key topics discussed included revisions to hazard analysis methodologies, enhancements to prerequisite programme implementation, documentation requirements, and the integration of food safety controls throughout operational processes.

Participants actively engaged in discussions, practical exercises, and knowledge-sharing sessions to better understand how the updated requirements can be effectively implemented within their respective areas of responsibility. The training also highlighted the importance of continual improvement, effective monitoring systems, corrective action management, and maintaining compliance with regulatory and certification requirements.

The positive participation and commitment demonstrated throughout the session reflected FFM Further Processing's dedication to strengthening its food safety culture and ensuring the consistent production of safe, high-quality food products.

UNDERSTANDING OF ISO 22002-100:2025 & ISO 22002-1:2025 TRANSITION AT GARDENIA BAKERIES (K.L) SDN BHD.

On 20 May 2026, Understanding of ISO 22002-100:2025 & ISO 22002-1:2025 Transition Training for Gardenia Bakeries Kuala Lumpur Sdn Bhd was conducted by Puan Amirah Emran from PHEIO Management Sdn Bhd.

The training session focused on helping participants understand the latest transition requirements under ISO 22002-100:2025 and ISO 22002-1:2025, particularly in strengthening prerequisite programmes (PRPs) within bakery manufacturing operations.

Throughout the session, participants explored key areas such as operational hygiene, cleaning and sanitation practices, facility and equipment maintenance, contamination prevention, environmental monitoring, and process control measures. Discussions also emphasized the importance of aligning operational practices with updated food safety expectations and industry requirements.

The session encouraged active participation and practical sharing among participants, creating meaningful discussions on continuous improvement and effective food safety implementation within the organization.