TOP 10 FOOD SAFETY COURSES IN CENTRAL, SINGAPORE - PAGE 2

With more and more legal and customer or supplier oriented requirements, many food business owners need to carefully consider their needs for information and training in this area.

This course includes a detailed review of ISO 22000:2005 standard, process mapping, auditing techniques, corrective action analysis and evaluation, reporting, and much more. It is the perfect class for beginners to auditing and the ISO standard or those seeking a refresher course.

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.

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.

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.

This course aims to provide food handles of both retail and non-retail food establishments with the knowledge and application skills to follow food safety and hygiene procedures and policies, as well as maintain the cleanlines and upkeep of premises.

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.

ISO 22000:2018 is known as Food Safety Management Systems-Requirements for any organisation in the food chain. The adoption of a food safety management system (FSMS) is a strategic decision for an organisation that can help to improve its overall performance in food safety.

On completion of this unit, participants will have the knowledge and skills in Follow Food & Beverage Safety and Hygiene Policies and Procedures and be able to apply them at their workplace.

This unit equips participants with the skills and knowledge to maintain quality standards and adhere to quality requirements in the food and beverage sector.