{"id":15841,"date":"2025-05-12T08:40:21","date_gmt":"2025-05-12T08:40:21","guid":{"rendered":"https:\/\/pheio.com\/v2\/?page_id=15841"},"modified":"2025-05-21T02:28:49","modified_gmt":"2025-05-21T02:28:49","slug":"register-now","status":"publish","type":"page","link":"https:\/\/staging.pheio.com\/index.php\/register-now\/","title":{"rendered":"Register Now"},"content":{"rendered":"\t\t
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Register Now<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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We Provide Our Services All Over The World<\/h2>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n \n <\/path><\/svg><\/span>\n <\/path><\/svg><\/span>\n <\/span>\n \n\n \n
FOOD SAFETY MANAGEMENT SYSTEM<\/div>\n \n \n <\/div>\n <\/div>\n\n
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CODE<\/th>PROGRAM<\/th>DURATION<\/th>\n<\/tr>\n<\/thead>\n
FS 01<\/a><\/td>FOOD HANDLER COURSE<\/a><\/td><\/td>\n<\/tr>\n
FS 02<\/td>KURSUS LATIHAN PENGENDALI MAKANAN<\/td><\/td>\n<\/tr>\n
FS 03<\/td>GOOD MANUFACTURING PRACTICE (GMP)<\/td><\/td>\n<\/tr>\n
FS 04<\/td>GHP HYGIENE PRACTICE (GHP)<\/td><\/td>\n<\/tr>\n
FS 05<\/a><\/td>GHP FOR CATERING SERVICES<\/a><\/td><\/td>\n<\/tr>\n
FS 06<\/td>HACCP AWARENESS<\/td><\/td>\n<\/tr>\n
FS 08<\/td>HACCP DEVELOPMENT & APPLICATION<\/td><\/td>\n<\/tr>\n
FS 09<\/a><\/td>HACCP VERIFICATION AND INTERNAL AUDIT<\/a><\/td><\/td>\n<\/tr>\n
FS 11<\/td>GMP AND HACCP AWARENESS<\/td><\/td>\n<\/tr>\n
FS 12<\/td>GOOD DISTRIBUTION PRACTICE<\/td><\/td>\n<\/tr>\n
FS 13<\/a><\/td>ISO 22000 AWARENESS<\/a><\/td><\/td>\n<\/tr>\n
FS 14<\/td>ISO 22000 DEVELOPMENT AND APPLICATION<\/td><\/td>\n<\/tr>\n
FS 15<\/td>ISO 22000 INTERNAL AUDIT<\/td><\/td>\n<\/tr>\n
FS 16<\/td>ISO\/TS 22002-1 PRP FOR FOOD MANUFACTURING<\/td><\/td>\n<\/tr>\n
FS 17<\/td>ISO\/TS 22002-4 PRP FOR FOOD PACKAGING MANUFACTURING<\/td><\/td>\n<\/tr>\n
FS 18<\/td>ISO\/TS 22002-5 PRP FOR TRANSPORT AND STORAGE<\/td><\/td>\n<\/tr>\n
FS 19<\/td>FSSC 22000 AWARENESS<\/td><\/td>\n<\/tr>\n
FS 20<\/td>FSSC 22000 INTERNAL AUDIT<\/td><\/td>\n<\/tr>\n
FS 21<\/td>INTEGRATED MANAGEMENT SYSTEM INTERNAL AUDIT<\/td><\/td>\n<\/tr>\n
FS 22<\/a><\/td>FOOD ALLERGEN MANAGEMENT<\/a><\/td><\/td>\n<\/tr>\n
FS 23<\/td>FOOD LAW AND REGULATIONS<\/td><\/td>\n<\/tr>\n
FS 24<\/td>FOOD DEFENCE AND FOOD FRAUD PREVENTION<\/td><\/td>\n<\/tr>\n
FS 25<\/td>FOOD SAFETY RISK ASSESSMENT<\/td><\/td>\n<\/tr>\n
FS 26<\/td>FOOD SAFETY CULTURE<\/td><\/td>\n<\/tr>\n
FS 27<\/td>EFFECTIVE CONTROL OF DOCUMENTED INFORMATION FOR FOOD SAFETY MANAGEMENT SYSTEM<\/td><\/td>\n<\/tr>\n
FS 28<\/td>ENVIRONMENTAL MONITORING PROGRAM (EMP) AND HYGIENIC ZONING FOR FOOD FACILITIES<\/td><\/td>\n<\/tr>\n
FS 29<\/td>MAINTENANCE PROCEDURE<\/td><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n <\/div>\n <\/div>\n <\/div>\n \n
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QUALITY MANAGEMENT SYSTEM<\/div>\n \n \n <\/div>\n <\/div>\n\n
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CODE<\/th>PROGRAM<\/th>DURATION<\/th>\n<\/tr>\n<\/thead>\n
QM 01<\/td>ISO 9001 Awareness<\/td><\/td>\n<\/tr>\n
QM 02<\/td>ISO 9001 Internal Audit<\/td><\/td>\n<\/tr>\n
QM 03<\/td>Effective Control of Documented Information<\/td><\/td>\n<\/tr>\n
QM 04<\/td>5S Good Housekeeping Practice<\/td><\/td>\n<\/tr>\n
QM 05<\/td>6S (5S Good Housekeeping Practice Plus Safety)<\/td><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n <\/div>\n <\/div>\n <\/div>\n \n
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\n \n <\/path><\/svg><\/span>\n <\/path><\/svg><\/span>\n <\/span>\n \n\n \n
OFFSHORE TRAINING<\/div>\n \n \n <\/div>\n <\/div>\n\n
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CODE<\/th>PROGRAM<\/th>DURATION<\/th>\n<\/tr>\n<\/thead>\n
FS 05<\/a><\/td>GHP OFFSHORE CATERING MANAGEMENT<\/a><\/td><\/td>\n<\/tr>\n
FS 07<\/a><\/td>HACCP OFFSHORE CATERING MANAGEMENT<\/a><\/td><\/td>\n<\/tr>\n
FS 10<\/a><\/td>HACCP INSPECTION AND VERIFICATION FOR SITE MEDIC<\/a><\/td><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Register Now We Provide Our Services All Over The World FOOD SAFETY MANAGEMENT SYSTEM Edit CODE PROGRAM DURATION FS 01 FOOD HANDLER COURSE FS 02 KURSUS LATIHAN PENGENDALIAN MAKANAN FS 03 GOOD MANUFACTURING PRACTICE (GMP) FS 04 GHP HYGIENE PRACTICE (GHP) FS 05 GHP FOR CATERING SERVICES FS 06 HACCP AWARENESS FS 08 HACCP DEVELOPMENT…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-15841","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/staging.pheio.com\/index.php\/wp-json\/wp\/v2\/pages\/15841","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.pheio.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/staging.pheio.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/staging.pheio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.pheio.com\/index.php\/wp-json\/wp\/v2\/comments?post=15841"}],"version-history":[{"count":13,"href":"https:\/\/staging.pheio.com\/index.php\/wp-json\/wp\/v2\/pages\/15841\/revisions"}],"predecessor-version":[{"id":16016,"href":"https:\/\/staging.pheio.com\/index.php\/wp-json\/wp\/v2\/pages\/15841\/revisions\/16016"}],"wp:attachment":[{"href":"https:\/\/staging.pheio.com\/index.php\/wp-json\/wp\/v2\/media?parent=15841"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}