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).
On completion of this unit, participants will have the knowledge and skills in Food Safety and Hygiene Policies and Procedures and be able to apply them at their workplace.
Candidates certified as competent have met the licensing requirement by Singapore Food Agency (SFA) for Food Hygiene Officer.
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.
This course aims to equip learners to familiarize with HACCP terms and importance of food hygiene. At the end of the course, learners are able to develop and implement a HACCP plan based on preliminary tasks and HACCP principles to ensure effective control the food safety hazards.
With more and more legal and customer or supplier oriented requirements, many food business owners need to carefully consider their needs for information and training in this area.
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