The Basics of Food Hygiene and HACCP (English)Developed based on the stringent requirements set by the World Health Organisation (WHO)
1 as well as the Agri-food and Veterinary Authority of Singapore (AVA)
2, this workshop provides food handlers with crucial fundamental training on good food hygiene practices and raises their awareness of a HACCP System.
1 WHO’s Codex Alimentarius “Recommended International Code of Practice - General Principles of Food Hygiene including Annex on Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application; CAC/RCP 1-1969, Rev 3-1997”.
2 AVA’s conditions of licensing meat or fish processing establishment or cold store as well as for food processing establishment.
Key Benefits- Ensure that your food handling staff possess the appropriate working knowledge and a proper understanding of food hygiene.
Course Content- Principles of food hygiene
- Micro-organisms and their potential to cause illness
- Methods of preventing food spoilage and food poisoning
- Designing and laying out facilities and control operations for food safety
- Methods of effective cleaning, disinfection and waste and pest control
- The need for a high standard of personal hygiene
- Methods of proper storage and transportation of food
- Singapore’s food legislation and regulations and the HACCP system
Learning Methodology
Lectures and group activities will be used to enhance the learning.
Who Should Attend
Food and Beverage personnel, food handlers and restaurant managers and executives are encouraged to attend this course.
Course Details
Duration: 1 day (7 hrs)
Time: 9am - 5pm
Course Fee: $235.40 (Incl. 7% GST)
SDF Support: $14.00
(SDF support is available. Conditions apply.)
