Food Safety Course Level 3

Link to Home page
PACE Home
Courses
Course Catalogue
Food Safety Course Level 3

Overview

Course Date:
TBA
Registration Period:
TBA
Duration/Frequency:
21 hours / 3 days
Mode of Training:
Facilitated Learning (F2F)
Venue:
Singapore Polytechnic
Funding:
Eligible for SkillsFuture Credit

This course is designed to equip paticipants working in retail and/or non-retail food establishments with the knowledge and application skills on food safety practices, food safety regulatory requirements, food safety and hygiene checks, management of non-conformances and implementation of food safety and hygiene policies and procedures.

Course Objective

Participants will be able to conduct food safety and hygiene checks. They will learn ways to identify hygiene lapses and manage non-conformances, implement food safety and hygiene policies, administer procedures to ensure effective implementation of pre-requisite programmes, and demonstrate compliance through the Hazard Analysis and Critical Control Points (HACCP)-based Food Safety Management System (FSMS).

Course Outline

By the end of the course, participants will be able to:

-Conduct food safety and hygiene checks.
-Identify hygiene lapses and manage non-conformances.
-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).

Topics to be covered

1. Introduction - Topic 1: Food safety practices and regulatory requirements
2. Topic 2: Types of pre-requisite programmes implemented in food establishments
3. Topic 3: Methods used to conduct food safety and hygiene inspections/checks
4. Topic 4: Food safety and hygiene lapses and corrective actions
5. Topic 5: Hazard Analysis and Critical Control Point (HACCP) principles and Food Safety Management System (FSMS)
6. Scenario-based Learning