ISO 22000:2018 is known as Food Safety Management Systems-Requirements for any organisation in the food chain. The adoption of a food safety management system (FSMS) is a strategic decision for an organisation that can help to improve its overall performance in food safety.
DurationISO 22000:2018 is known as Food Safety Management Systems-Requirements for any organisation in the food chain. The adoption of a food safety management system (FSMS) is a strategic decision for an organisation that can help to improve its overall performance in food safety. The potential benefits to an organisation of implementing a FSMS based on this document are:
Learning Objectives:
Singapore Quality Institute (SQI), previously known as Singapore Quality & Reliability Association (SQRA) was formed in 1971 under the encouragement of the then Minister for Finance, Mr Hon Sui Sen, who got together a group of people led by Dr Lee Kum Tatt, past chairman of SISIR, to set up SQRA.
After making substantial progress over 17 years, in January 1988, an Ad-Hoc Committee was formed to look into the possibilities of constitutional change to turn the Association into a professional Institute. The members during the Extraordinary General Meeting on 24 February 1989 approved the proposed constitutional change. On 5 July 1989, the Registry of Society approved the change of name from SQRA to SQI as well as the changes in the Constitution to reflect the new professional image.
SQI operates as a non-profit professional Institute, which promotes and advances excellence in the field of quality in Singapore, and actively champion quality initiatives in the region and worldwide through networking and collaboration with other international quality organizations. The Institute is a World Partner of the American Society for Quality (ASQ) and a Board Member of the Asian Network for Quality (ANQ).
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.
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.
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.
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.
this half-day course in English is to refresh food handlers 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 cleanliness and upkeep of premises.
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