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).
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.
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.
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.
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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