For those with the responsibility to design, implement, manage and monitor HACCP food safety control systems. Potential candidates at this level would be expected to have a comprehensive understanding of both a wide range of food safety knowledge.
DurationFor those with the responsibility to design, implement, manage and monitor HACCP food safety control systems. Potential candidates at this level would be expected to have a comprehensive understanding of both a wide range of food safety knowledge and details of the systems involved in their business.
With the introduction of the F&B WSQ system, WDA and NEA sought to raise the food hygiene standards and standardise the training of its Basic Food Hygiene (BFH).
Formerly known as Follow Food and Beverage Safety and Hygiene Policies and Procedures (SSF) Under the NEA Point Demerit System, all food handlers must attend the WSQ Food Hygiene Course.
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.
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.
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 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.
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