Food Safety Course Level 3 (Chinese)
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2025056875
S$484
Original: S$968
Save S$484
About This Course
This course aims to equip personnel working in 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
Upon completion of the course, learners will attain knowledge and skills in the following areas:
- Understand food safety practices and regulatory requirements
- Determine the types of pre-requisite programmes implemented in food establishments
- Apply methods used to conduct food safety and hygiene inspections/checks
- Identify food safety and hygiene lapses and propose corrective actions
- Understand Hazard Analysis and Critical Control Point (HACCP) principles and Food Safety Management System (FSMS)
- Understand food safety practices and regulatory requirements
- Determine the types of pre-requisite programmes implemented in food establishments
- Apply methods used to conduct food safety and hygiene inspections/checks
- Identify food safety and hygiene lapses and propose corrective actions
- Understand Hazard Analysis and Critical Control Point (HACCP) principles and Food Safety Management System (FSMS)
Entry Requirements
Lower Secondary
Course Details
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Note: To apply for this course, visit or contact the training provider directly.
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