TOP 10 FOOD SAFETY COURSES IN SINGAPORE - PAGE 2

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. 

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.

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.

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.

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.

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 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.

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.