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.
ISO 22000:2018 is a food safety management system (FSMS) reinforces an organization’s control on food safety hazards to ensure food products are safe for consumption.
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 aims to provide food handles of both retail and non-retail food establishments with the knowledge and application skills to follow food safety and hygiene procedures and policies, as well as maintain the cleanlines and upkeep of premises.
This training course is ideal for food suppliers, food handlers, quality control personnel, production personnel, food development personnel, caterers, and even supervisors and managers of food industries, cafeterias, restaurants, hotels, etc.
This unit equips participants with the skills and knowledge to maintain quality standards and adhere to quality requirements in the food and beverage sector.
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