PWM-Food Services: Food Safety Course Level 3 (Chinese)
Training Provider: GUILFORD TRAINING CENTRE PTE LTD
Course Reference: TGS-2023022167
S$350
Original: S$700
Save S$350
About This Course
This course is only for the low wage workers in the PWM-Food Services Sector.
Learners will learn about food safety practices and regulatory requirements, pre-requisite programs implemented in food establishments, methods used to conduct food safety and hygiene inspection/check, food safety and hygiene lapses and corrective actions, and concepts and principles of Hazard Analysis and Critical Control Points (HACCP) and Food Safety Management System (FSMS) and be able to apply them at the workplace.
What You'll Learn
This course, also known as WSQ Food Hygiene Course level 3 or Food Hygiene Officer Course, is a Singapore Food Agency, SFA accredited course. Participants will be trained to oversee and implement effective food hygiene measures that ensure food is prepared safely and hygienically as required to be a certified food hygiene officer (FHO). Upon successful completion, participants will have the competency to help F&B owners or licensees oversee and enhance the standard of hygiene and sanitation in their F&B premises as required by NEA.
At the end of the 3-day course, learners will be able to :
Conduct food safety and hygiene checks on personal hygiene practices, usage of safe ingredients, safe handling of food, food storage, equipment, and cleanliness of entire premises to identify hygiene lapses and manage non-conformance
Understand concepts and principles of Pre-Requisite Programs and Hazard Analysis and Critical Control Point (HACCP) system
Implement food safety and hygiene inspection policies and procedures, manage and address nonconformance issues through effective implementation of pre-requisite programs and HACCP-based Food Safety Management System (FSMS)
Who Should Attend:
Supervisors and managers working in retail and non-retail food establishments.
At the end of the 3-day course, learners will be able to :
Conduct food safety and hygiene checks on personal hygiene practices, usage of safe ingredients, safe handling of food, food storage, equipment, and cleanliness of entire premises to identify hygiene lapses and manage non-conformance
Understand concepts and principles of Pre-Requisite Programs and Hazard Analysis and Critical Control Point (HACCP) system
Implement food safety and hygiene inspection policies and procedures, manage and address nonconformance issues through effective implementation of pre-requisite programs and HACCP-based Food Safety Management System (FSMS)
Who Should Attend:
Supervisors and managers working in retail and non-retail food establishments.
Entry Requirements
At least 16 years old
At least 1 GCE ‘N’ Level Pass
Able to speak, listen, write, and read basic Mandarin Chinese
No prior work experience required
Course Details
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