Food Safety Course Level 4

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Overview

Course Date:

TBA

Registration Period:

TBA

Duration/Frequency:

21 Hours (8.30am to 5.30pm daily), On-site assessment will be held within 2 months after the written assessment

Mode of Training:

Face-to-Face (Classroom Teaching)

Course Objective

This course equips participants with occupational knowledge and skills in applying Hazard Analysis and Critical Control Point (HACCP) principles to develop, implement, maintain, and update a HACCP-based Food Safety Management System (FSMS). This course also provides knowledge and skills to perform internal audits of FSMS, as well as manage and address non-compliances.

Overview

Course Date:

Registration Period:

Duration/Frequency:

Mode of Training:

Course Objective

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