This course aims to provide participants with the required knowledge and skills to perform an internal audit based on the requirements of ISO 22000: 2018 Food Safety Management Systems (FSMS). ISO 22000: 2018 FSMS is the latest version of an international standard designed for the food industry.
DurationThis course aims to provide participants with the required knowledge and skills to perform an internal audit based on the requirements of ISO 22000: 2018 Food Safety Management Systems (FSMS). ISO 22000: 2018 FSMS is the latest version of an international standard designed for the food industry.
This training course is well designed to guide you through the principles, requirements and practices of the ISO 22000 international standard and learn how to contribute to the continuous improvement of the management system.
Course Content:
QE Safety Consultancy Pte Ltd is one of the best Consulting Firms in Singapore. QE Safety Consultancy Pte Ltd is your one-stop service provider for Quality, Environment & Safety (QES) Consultancy, Training, Auditing & EHS Manpower Outsourcing.
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.
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.
The Refresher Basic Food Hygiene course was introduced in October 2010 by National Environment Agency (NEA) to raise the standard of food hygiene in food establishment.
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.
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.
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