The Basics of Food Hygiene and HACCP (Mandarin)
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
F&B Personnel, Food Handlers and Restaurant Managers and Executives.

Course Details
Duration: 1 day (7 hrs)
Time: 9am - 5pm
Course Fee: $235.40 (Incl 7% GST)