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.
DurationWhen the going is good in an organization, it is also necessary to focus upon the ‘blink and miss’ elements linked to the organization.
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.
In any of the food chain, presence of Physical contamination, Microbial contamination or Chemical presence can create a mishap in the organization.
With good controls on hygiene practices and Critical control points, it is very easy to eliminate the food safety risks which are likely to enter the food chain.
The presence of Food safety management system such as the one mentioned above updates and reviews the FSMS thoroughly and effective system are optimally executed.
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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.
Candidates certified as competent have met the licensing requirement by Singapore Food Agency (SFA) for Food Hygiene Officer.
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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