Food Safety Course level 3 (FSC L3)

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 programs and HACCP-based Food Safety Management System (FSMS)

What You'll Learn

Learners will learn about food safety practices and regulatory requirements, pre-requisite programs 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 CriticalControl Points (HACCP) and Food Safety Management System (FSMS) and be able to apply them at the workplace.

Minimum Entry Requirement

At least 16 years old

At least 1 GCE 'N' Level Pass

Able to speak, listen, write, and read basic English or Mandarin Chinese

Already working as supervisors or managers in food retail