With the introduction of the F&B WSQ system, WDA and NEA sought to raise the food hygiene standards and standardise the training of its Basic Food Hygiene (BFH).
For those with the responsibility to design, implement, manage and monitor HACCP food safety control systems. Potential candidates at this level would be expected to have a comprehensive understanding of both a wide range of food safety knowledge.
For those who have responsibilities for, or contribute to the management of food safety issues in a food business. The focus is from a management perspective. Potential candidates are expected to have a more than basic understanding of a range of food safety issues before attending.
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