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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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.
The refresher training is to ensure sustained awareness on good hygiene practices by food handlers. With effect from 1 October 2014 as per regulatory requirement, all certified food handlers are required to undergo the Refresher Food Hygiene course as per the following table:
On completion of this unit, participants will be refreshed on the knowledge and skills in Follow Food & Beverage Safety and Hygiene Policies and Procedures and be able to apply them at the workplace.
These include:
Practising good personal hygiene
Using safe ingredients
Handling food safely
Storing food safely
Maintaining cleanliness of utensils, equipment and service/storage area
Skillmaster Training Centre Pte Ltd was founded on January 2003. With over 17 years of experiences in the training industry, we have grown from a humble training centre to a reputable Approved Training Organisation.
The HACCP training program has been designed for those working in the food and beverage industries who have identified the need to apply the HACCP system of food safety control to their particular businesses.
All food handlers engaged in the sale or preparation for sale of any food in Singapore Food Agency-licensed food establishments are required to attend and pass Food Safety Course Level 1.
The 1-day Food Hygiene course aims to provide learners with the essential knowledge and skill-sets to follow food & beverage safety and hygiene policies and procedures.
Candidates certified as competent have met the licensing requirement by Singapore Food Agency (SFA) for Food Hygiene Officer.
This course provides occupational knowledge and skills to raise the standard in food manufacturing industry by equipping the supervisory staff with skills in applying Hazard Analysis Critical Control Point (HACCP) principles and implement HACCP system in the food processing establishments.
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