Course Overview

About this course

This course aims to equip personnel working in retail and/or non-retail food establishments with the knowledge and application skills to:

1. • Conduct food safety and hygiene checks;
2. • Identify hygiene lapses and manage non-conformances; and
3. • Implement food safety and hygiene policies and procedures to ensure
4. effective implementation of pre-requisite programmes and Hazard Analysis and Critical Control Points (HACCP)-based Food Safety Management System (FSMS)

What you'll learn

1. This course will cover the following lessons and topics:
2. Topic 1: Food safety practices and regulatory requirements
3. Topic 2: Types of pre-requisite programmes implemented in food establishments
4. Topic 3: Methods used to conduct food safety and hygiene inspections/checks
5. Topic 4: Food safety and hygiene lapses and corrective actions
6. Topic 5: Hazard Analysis and Critical Control Point (HACCP) principles and Food Safety Management System (FSMS)
7. At the end of the course, participants will be required to undergo a 2-hour assessment (Written and Practical)

Keyword tags