Food Safety Course Level 4
About This Course
This course is designed for F&B personnel in supervisory job roles to learn about establishing food safety standards in their food establishments. Learners will learn about occupational knowledge and skills to apply Hazard Analysis and Critical Control Point (HACCP) principles to develop, implement, maintain and update a HACCP-based Food Safety Management System (FSMS).
Learners will also be equip with knowledge and skills to perform internal audits for FSMS and manage and address non-compliances.
What You'll Learn
• Develop and implement HACCP based Food Safety Management System according to HACCP principles
• Carry out internal audit to ensure food safety programmes are compliant with local and international standards for HACCP/FSMS and applicable SFA Regulations
• Manage and address non-compliance issues based on Food Safety Management System (FSMS) policies and procedures.
Entry Requirements
* Minimum Lower Secondary education or Workplace Literacy and Numeracy Level 4. (Please upload the certificate during registration under the "upload cert portion").
* Ability to read, write and converse in English language.
* Have attained the Conduct Food and Beverage Hygiene Officer OR Food Safety Course Level 3 with valid WSQ certificate. (Please upload the certificate during registration under the "upload cert portion").
* Applicants are required to source for a food establishment set-up (at a licensed F&B estlabishment or a mock-up kitchen) for drawing up of the Food Safety Course Level 4 plan as well as on-site practical assessment.