Hazard Analysis and Critical Control Point
Production of ready-to-eat foods and beverages for restaurant, banqueting and catering from receiving of materials, storing, processing, displaying and selling finished products.
Food Safety According to Hazard Analysis and Critical Control Point (HACCP) System
Quality Management System Standards
Provision of event and facility management services including provision of venue, food and beverages.
Environmental Management System Standard
Provision of business events services and management for hospitality industry.
Occupational Health and Safety Management System
PICC has complied with Islamic Law and Malaysian Halal Standard and approved by Halal Certification panel of Jabatan Kemajuan Islam Malaysia.
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