About This Course

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

What You’ll Learn
At the end of the 3-day course, learners will be able to :
> Conduct food safety and hygiene checks on personal hygiene practices, usage of safe ingredients, safe handling of food, food storage, equipment and cleanliness of entire premises to identify hygiene
lapses and manage non-conformance
> Understand concepts and principles of Pre-Requisite Programs and Hazard Analysis and Critical Control Point (HACCP) system
> Implement food safety and hygiene inspection policies and procedures, manage and address nonconformance issues through effective implementation of pre-requisite programmes and HACCP-based
Food Safety Management System (FSMS)