There is an increase in the customer demand for safe food. This has lead food processing companies to develop food safety management systems, which are based on HACCP.
DurationThere is an increase in the customer demand for safe food. This has lead food processing companies to develop food safety management systems, which are based on HACCP. ISO has undertaken the development of an auditable standard, which further defines HACCP's role in a food safety management system.
This International standard specifies the requirements for a food safety management system that combines the following generally recognized key elements to ensure food safety along the food chain, up to the point of final consumption:
The ISO 22000 Training program is customized to emphasize on the ISO 22000 standard requirements and will provide participants with a detailed interpretation and understanding, clause by clause, of the standard. In-house training program can be developed to customize to company’s procedures, processes and practices.
A&A Consulting and Services LLP aims to provide quality Consultancy, Training and Auditing Services to clients at a competitive price. A&A Consulting and Services LLP aims to continually ensure customer satisfaction and commitment through continual improvement.
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.
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.
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