Food Safety Course Level 4

Short Courses

Duration 3.5 days

Certificate Singapore Workforce Skills Qualification

Course Overview

This training equips participants with occupational knowledge and skills in applying Hazard Analysis and Critical Control Point (HACCP) principles to develop, implement, maintain and update a HACCP-based Food Safety Management System (FSMS). This training also provides participants with knowledge and skills to perform internal audits of FSMS and manage and address non-compliances.

Entry Requirements

Attained Food Safety and Hygiene – Level 3
GCE ‘N’ Level pass in English or WPL Level 4 (ES WSQ)
Trainee has relevant work experience and should be in a supervisory position
An operational food establishment licensed by the Singapore Food Agency to conduct the on-site assessment.

Who Should Attend

This programme is designed for personnel in supervisory job roles which involves establishing and overseeing food safety standards in their food establishments e.g. head chef, sous chef, restaurant manager, operations manager or supervisor, certified Food Hygiene Officer.

What You'll Learn

Develop and implement HACCP based Food Safety Management System according to HACCP principles
Carry out an internal audit to ensure food safety programmes are compliant with local and international standards for HACCP/FSMS and applicable SFA Regulations
Manage and address non-compliance issues based on Food Safety Management System (FSMS) policies and procedures.

Certification

Participants will be issued with a Statement of Attainment (SOA) from SkillsFuture Singapore (SSG) upon meeting 75% of the required course attendance and passed the assessments.

For more information on course fee / schedule, or to apply,

CLICK HERE

Testimonials/Reviews

Find out what our graduates have to say about this course.

"I would like to extend my heartfelt thanks to the staff and trainers of Temasek Polytechnic for making this a wonderful experience.

The facilities and the program have been most beneficial and the professionalism is top notch. The course has greatly improved the way I conduct and prepare food safety at the policy level, and I am now better equipped to provide contingency plans for my food establishment."

Lin Jin Qian

Lecturer/Trainer Profile

Emma Choondee

MSc (Food Technology)

Emma Choondee is a culinary-trained food technologist with 12 years of work experience in the food industry. She received both undergraduate and graduate degrees in Food Technology from Chulalongkorn University, Thailand. She is also a qualified chef having taken training in a culinary school in Melbourne, Australia. During her years in food manufacturing, she was involved in setting up Good Manufacturing Practice (GMP), HACCP, Food Safety Management, Quality Control (QC), and Quality Assurance (QA). Emma joined Temasek Polytechnic as a lecturer in 2012 and has been teaching subjects related to food safety and product development.

Paul Sin

MSc (Food Science & Technology)

Paul joined Temasek Polytechnic in 2000. Prior to joining TP, he had many years of experience in product development for the food manufacturing sector as well as running the operations of a well-known Chinese restaurant.

He teaches subjects related to food processing, food safety, as well as Asian culinary practicals. Paul provides consultancy services to local food companies on areas such as product development, production plant set up and food safety. He also helps develop technical capabilities to meet industrial needs through conducting various technical workshops on food and culinary technology applications. He is also the trainer and assessor for the WDA food safety and hygiene competency unit.

Course Contact

Enquire Now
67881212
Monday - Thursday: 8:30am - 6:00pm
Friday: 8:30am - 5:30pm

Closed during lunchtime, 12:00pm - 1:00pm
and on weekends and public holidays.
https://www.tp.edu.sg/tsa
Temasek SkillsFuture Academy (TSA)

Temasek Polytechnic

East Wing, Block 1A, Level 3, Unit 4

21 Tampines Avenue 1,

Singapore 529757

Temasek Polytechnic reserves the right to alter the course, modify the scale of fee, amend any other information or cancel a course with low enrolment.

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