FOOD SHOP HYGIENE MAINTENANCE
Training Provider: XPRIENZ PTE. LTD.
Course Reference: TGS-2025061143
S$75
Original: S$150
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About This Course
The Food Shop Hygiene Maintenance course equips learners with the essential knowledge and practical skills to carry out effective cleaning and hygiene practices in food shop settings. This includes understanding safety regulations, appropriate cleaning techniques, handling waste, and maintaining hygiene standards to support food safety and customer satisfaction.
What You'll Learn
* Understand the Public Utilities (Water Supply) Regulation 39 and its application in hygiene maintenance
* Identify and use appropriate Personal Protective Equipment (PPE) for cleaning equipment and appliances
* Recognise types of receptacles and racks and their specific uses in food shops
* Describe the types and characteristics of floors, tables, and seats commonly found in food establishments
* Learn dust, debris, soilage, and spillage removal methods suitable for floor and tabletop cleaning
* Understand organisational procedures for collecting and cleaning used crockery and cutlery
* Identify different types of safety signages and their appropriate placement
* Distinguish types and characteristics of crockery and cutlery , and their correct handling and cleaning methods
* Apply organisational procedures for cleaning all areas including floors, tables, crockery, and refuse-holding zones
* Secure waste properly in containers at the refuse-holding area
* Display safety signages at appropriate areas to prevent hazards
* Inform supervisors if work activities cannot be carried out
* Perform cleaning of the food shop, including kitchen and wash areas, as per procedures
* Use PPE when collecting and handling used crockery and cutlery
* Dispose of waste in designated areas when containers are full
* Replenish cleaning consumables to ensure smooth cleaning operations
* Clean the refuse-holding area according to hygiene standards
* Identify and use appropriate Personal Protective Equipment (PPE) for cleaning equipment and appliances
* Recognise types of receptacles and racks and their specific uses in food shops
* Describe the types and characteristics of floors, tables, and seats commonly found in food establishments
* Learn dust, debris, soilage, and spillage removal methods suitable for floor and tabletop cleaning
* Understand organisational procedures for collecting and cleaning used crockery and cutlery
* Identify different types of safety signages and their appropriate placement
* Distinguish types and characteristics of crockery and cutlery , and their correct handling and cleaning methods
* Apply organisational procedures for cleaning all areas including floors, tables, crockery, and refuse-holding zones
* Secure waste properly in containers at the refuse-holding area
* Display safety signages at appropriate areas to prevent hazards
* Inform supervisors if work activities cannot be carried out
* Perform cleaning of the food shop, including kitchen and wash areas, as per procedures
* Use PPE when collecting and handling used crockery and cutlery
* Dispose of waste in designated areas when containers are full
* Replenish cleaning consumables to ensure smooth cleaning operations
* Clean the refuse-holding area according to hygiene standards
Entry Requirements
No formal qualification - For classes conducted in English, participant should have the ability to converse, read & write in English.
Course Details
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