For those who have responsibilities for, or contribute to the management of food safety issues in a food business. The focus is from a management perspective. Potential candidates are expected to have a more than basic understanding of a range of food safety issues before attending.
DurationFor those who have responsibilities for, or contribute to the management of food safety issues in a food business. The focus is from a management perspective. Potential candidates are expected to have a more than basic understanding of a range of food safety issues before attending.
Typically a five-day (36 hours) program is assessed by the submission of a controlled assignment (2 hour test) and 2½ hour written examination. This certificate is approved by NEA and WDA as an accepted qualification to be a trainer for WSQ Food Hygiene Course.
With the introduction of the F&B WSQ system, WDA and NEA sought to raise the food hygiene standards and standardise the training of its Basic Food Hygiene (BFH).
This unit equips participants with the skills and knowledge to maintain quality standards and adhere to quality requirements in the food and beverage sector.
Mandatory training on food hygiene for all food handlers or anyone planning to work in F&B establishments. Equip participants with the knowledge and understanding of the importance of food hygiene and safety while preparing or handling food.
This course includes a detailed review of ISO 22000:2005 standard, process mapping, auditing techniques, corrective action analysis and evaluation, reporting, and much more. It is the perfect class for beginners to auditing and the ISO standard or those seeking a refresher course.
The course consists of 6 hours of training and 1.5 hours of assessment. Upon successful completion of the course and assessment, a Statement of Attainment (SOA) will be awarded to the participants.
The Refresher Basic Food Hygiene course was introduced in October 2010 by National Environment Agency (NEA) to raise the standard of food hygiene in food establishment.
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