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 Food and Beverage Workforce Skills Qualification (WSQ) system was launched on 12 July 2006 by SkillsFuture Singapore (SSG), formerly known as the Workforce Development Agency (WDA), as the national qualifications system for the F&B industry.
This training course is ideal for food suppliers, food handlers, quality control personnel, production personnel, food development personnel, caterers, and even supervisors and managers of food industries, cafeterias, restaurants, hotels, etc.
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.
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 will equip learners with the necessary skills & knowledge required in cleaning and removing soilage from used crockery, cutlery, clean table tops, refuse-holding area and floor area.
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