Overview
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Duration/Frequency:
3 Days, 21 hours (8am - 5:30pm)
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Mode of Training:
Face-to-Face (Classroom Teaching)
Course Objective
Participants will be able to conduct food safety and hygiene checks. They will learn ways to identify hygiene lapses and manage non-conformances, implement food safety and hygiene policies, administer procedures to ensure effective implementation of pre-requisite programmes, and demonstrate compliance through the Hazard Analysis and Critical Control Points (HACCP)-based Food Safety Management System (FSMS).
More Information
This course is designed to equip participants working in retail and/or non-retail food establishments with the knowledge and application skills on food safety practices, food safety regulatory requirements, food safety and hygiene checks, management of non-conformances and implementation of food safety and hygiene policies and procedures.
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