Full program description

Follow Food and Beverage Safety and Hygiene Policies and Procedures

What's In It For Me

  • Learn how to follow food and beverage safety and hygiene policies and procedures
  • Practise good personal hygiene and use safe ingredients
  • Learn how to handle and store food safely

Course Overview

This course has been specifically to equip learners with knowledge and application skills to follow food and beverage safety and hygiene policies and procedures. Learners must also practise good personal hygiene, using safe ingredients, handle and store food safely and maintain cleanliness and upkeep of utensils, equipment and service or storage areas.

Who Should Attend

Food Handlers

Course Duration

Training / Lecture Hours: 6 Hours
Assessment Hours: 1.5 Hour

Course Outline

Part 1 Practise Good Personal Hygiene

  • Importance of good personal hygiene
  • Impact of good personal hygiene on prevention of foodborne illnesses
  • Hand washing procedures
  • Importance of working only when in good health
  • Environmental Public Health (Food Hygiene) Regulations

Part 2 Use Safe Ingredients

  • Use safe and wholesome food ingredients
  • Clean and wash food as required 

Part 3 Handling Food Safely

  • Impact of safe defrosting to prevent contamination
  • Importance of preventing cross-contamination
  • Considerations for handling high-risk food
  • Considerations for handling ready-to-eat food
  • Importance of maintaining food hygiene during food transportation
  • Environmental Public Health (Food Hygiene) Regulations
  • Separate and label meat grinders used for processing mutton, pork and beef

Part 4 Store Food Safely

  • How temperature affects growth of germs in food
  • Importance of holding and storing food at proper temperatures
  • Importance of maintaining proper storage conditions
  • Importance of ensuring that food products and items used in food preparation and service are stored away from potential sites of contamination
  • Importance of stock rotation, such as first expire, first out (FEFO) system
  • Environmental Public Health (Food Hygiene) Regulations

Part 5 - Maintain cleanliness of utensils, equipment and service/storage areas

  • Importance of using correct procedures during cleaning
  • Importance of using clean and safe utensils and equipment to prepare food
  • Importance of keeping premises clean to prepare food safely
  • Impact of good refuse management
  • Importance of effective pest control at food establishments
  • Environmental Public Health (Food Hygiene) Regulations

Mode of Assessment

Multiple Choice, Practical Assessments and Oral Questioning

Training Methodology: Lectures, Role Plays

Certification Obtained and Conferred by

Statement of Attainment (SOA) from SkillsFuture Singapore (SSG)

Course Objectives

At the end of the programme, participants will be able to have the knowledge and skills in Follow Food & Beverage Safety and Hygiene Policies and Procedures and be able to apply them at the workplace. These include:

  • practising good personal hygiene
  • using safe ingredients
  • handling food safely
  • storing food safely
  • maintaining cleanliness of utensils, equipment and service/storage areas

Pre-requisites

NIL

Medium of Instruction & Trainer

Medium of Instruction: English, Chinese

Trainer : Trainee Ratio

1 : 20

Funding Information

Skills Development Fund (SDF) and SkillsFuture Funding:

  • Participants must attend at least 75% of the course, complete the exam with a pass or competent result.
  • Online applications are not applicable for companies applying funding with Absentee Payroll.
  • Workforce Training Support (WTS) funding only applies to trainee who is 35 years old and above with a monthly income of $2,000 and below.

For Company Registration:

  • Customers who are applying funding for trainee(s), please submit Training Grant applications in SkillsConnect website before registration.
  • Training Grant number is to be submitted together with the registrations.
  • Payment for the course must be using company cheque or via GIRO.
  • For more information on SDF Training Grant application, please click here

Course reference code in SkillsConnect:

  • English: CRS-Q-0031336-FSS

Price

Individual Pricing w/o GST w GST
Original Course Fee S$150.00 S$160.50
SkillsFuture Funding, >=21 yrs old S$30.00 S$40.50
SkillsFuture Funding, >=40 yrs old S$15.00 S$25.50
WTS Funding (95%) S$7.50 S$18.00
Corporate Pricing
Non-SME w/o GST w GST
Original Course Fee S$150.00 S$160.50
After SDF Funding for non-SMEs Companies (80%)* S$30.00 S$40.50
SkillsFuture Funding, >=40 yrs old  S$15.00  S$25.50
WTS Funding (95%) S$7.50 S$18.00
SME w/o GST w GST
Original Course Fee S$150.00 S$160.50
After Enhanced Training Support for SMEs Companies (90%)** S$15.00 S$25.50
WTS Funding (95%) S$7.50 S$18.00
*Absentee Payroll of 80% of basic hourly salary, capped at $4.50 per hour.
** Absentee Payroll of 80% of basic hourly salary, capped at $7.50 per hour.

Note: SkillsFuture Funding, >=21 yrs old : Applicable to Singapore Citizen/PR 

  SkillsFuture Funding, >=40 yrs old : Applicable to Singapore Citizen ONLY

Please note that prices are subject to changes.

XXXX