Food Safety Course Level 3
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2019502186
S$290
Original: S$968
Save S$678
About This Course
To equip personnel working in retail and/or non-retail food establishments with the knowledge and application skills to:
- Conduct food safety and hygiene checks;
- Identify hygiene lapses and manage non-conformances; and
- Implement food safety and hygiene policies and procedures to ensure effective implementation of pre-requisite programmes and Hazard Analysis and Critical Control Points (HACCP)-based Food Safety Management System (FSMS).
What You'll Learn
The course will cover the following lessons and topics:
- Food safety practices and regulatory requirements
- Types of pre-requisite programmes implemented in food establishments
- Methods used to conduct food safety and hygiene inspections/checks
- Food safety and hygiene lapses and corrective actions
- Hazard Analysis and Critical Control Point (HACCP) principles and Food Safety Management System (FSMS)
- Food safety practices and regulatory requirements
- Types of pre-requisite programmes implemented in food establishments
- Methods used to conduct food safety and hygiene inspections/checks
- Food safety and hygiene lapses and corrective actions
- Hazard Analysis and Critical Control Point (HACCP) principles and Food Safety Management System (FSMS)
Entry Requirements
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Course Details
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