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.
DurationMandatory 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.
The Singapore Food Agency (SFA), together with SkillsFuture Singapore (SSG), have revised the Follow Food & Beverage Safety and Hygiene Policies and Procedures course (also known as Basic Food Hygiene Course) and renamed it as Food Safety Course Level 1 under the TSC name of Food Safety and Hygiene Level 1 with effect from 30 November 2020. This is to harmonise the training curriculum and assessment across retail and non-retail food businesses, in alignment with the refreshed SSG Skills Framework (SFw) for Food Services.
Course Objective:
On completion of this unit, participants will have the knowledge and skills in Food Safety and Hygiene and be able to apply them at the workplace. These include:
The course will cover the following lessons and five topics:
Eduquest International Institute became an Approved Training Organisation (ATO) under the SkillsFuture Singapore (SSG) - formerly known as Singapore Workforce Development Agency (WDA) in 2008, offering competency-based training programmes under the Singapore Workforce Skills Qualifications (WSQ).
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.
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.
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.
Besides giving utmost importance to the quality of product and services offered, it is mandatory for organizations to look at the Good Manufacturing practices, Good storage practices, Good Distribution practices.
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.
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