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.
DurationThis 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.
Course Overview:
On completion of this unit, the learner will have knowledge and application skills in applying HACCP Principle and be able to apply them in the workplace. This includes:
Ascendo Academy is a consulting and training firm specializing in safety-related services to various industries. We provide a comprehensive suite of workplace safety, food hygiene and F&B service related training and consulting services to our clients.
Candidates certified as competent have met the licensing requirement by Singapore Food Agency (SFA) for Food Hygiene Officer.
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.
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.
On completion of this unit, participants will have the knowledge and skills in Follow Food & Beverage Safety and Hygiene Policies and Procedures and be able to apply them at their workplace.
Course aim to equip food handlers of both retail and non-retail food establishments with the knowledge and skills to follow food safety and hygiene policies and procedures as well as inculcate the rationale of some of the practices into food handlers.
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