Food Safety Course (Level 3)

Course Fee

• Singapore Citizen/ Permanent Resident of Singapore: $700.00 (Before subsidy and GST)
• Non Singapore Citizen: $700.00 (Before GST)

Course Content/Description
This course aims to equip supervisors and managers in food establishments with the application skills and knowledge to conduct food safety and hygiene checks.

Course Objective
Learners will learn about food safety practices and regulatory requirements, pre-requisite programmes implemented in food establishments, methods used to conduct food safety and hygiene inspection/check, food safety and hygiene lapses and corrective actions, and concepts and principles of Hazard Analysis and Critical Control Points (HACCP) and Food Safety Management System (FSMS) and be able to apply them at the workplace.

Learning Outcomes
At the end of the course, learners will be able to:

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

Course Duration
3 Days (21 Hours)

Mode of Delivery
Classroom facilitated training

Assessment
At the end of the course, participants will be required to undergo an assessment for 2 hours which comprises:

• Oral Questioning
• Practical Exam
• Written Exam

Certification
Upon successful completion of the course and passing all assessments, participant will be awarded with a Statement of Attainment (SOA) by SSG.

Trainer to Learner Ratio
1:20

Attendance Requirement

• Minimum attendance requirement: 75%
• All learners are strongly encouraged to have full attendance for all classes unless there are unforeseen circumstances, e.g. due to medical reasons where documentary proof can be provided.
  

Entry Requirements

• GCE N Level pass in English or equivalent
• ES WSQ Workplace Literacy (WPL) Level 4 and above
• Participants who do not meet the above requirements will be required to go through a short interview.

Who Should Attend
Supervisors and managers working in retail and non-retail food establishments.