Food safety & cold chain management systems
About this course
Course objectives
In this short course, you will:
1. Gain insights into Singapore standards and the standards development process.
2. Understand Singapore's food ecosystem: Regulatory Requirements vs. Singapore Standards and how does Singapore Standard assist companies to meet and fulfil regulatory requirements such as the SAFE Framework.
3. Discover the types of Singapore standards and identify those supporting food safety management systems.
4. Acquire knowledge of the Singapore Accredited Certification Scheme.
5. Comprehend the fundamentals of food cold chain management and its benefits.
6. Identify the types of cold chain products, warehouse processes, and strategies to address common challenges.
7. Recognise the significance of food security and sustainable sourcing practices.
8. Comprehend the design of cold chain facilities, including refrigeration concepts and equipment.
9. Analyse the challenges in manual cold chain operations, the design of automated cold chain warehouses, and key issues to avoid in automation.
10. Learn effective approaches to food cold chain transport planning, loading, and distribution operations.
Course description
An efficient cold chain is essential for ensuring food safety within the food ecosystem. This course equips learners with a solid understanding of the fundamentals of food safety and cold chain management, emphasising how the design and operation of cold chain facilities and warehouses enhance efficiency and uphold food safety standards. Learners will also gain insights into the development of Singapore Standards, the different types of standards, and their importance in strengthening food security and efficiency in the industry, as well as their alignment with regulatory requirements.
Programme Outline
Day 1
1. Snapshot of Singapore’s food ecosystem.
2. Role between food standards and regulations in Singapore.
3. Legislation under SFA’s purview to manage food safety.
4. Types of national standards (standards promoting food safety E.g. SS444, SS583, SS687).
5. Fundamentals & key requirements in the cold chain management.
6. Food security and food sourcing.
7. Understanding cold chain products.
Day 2
1. Cold chain warehouse processes on truck dockings and receiving process, product putaway and storage process, picking and staging process, overcoming common issues.
2. Cold chain facility design and refrigeration system on design considerations of cold chain facility, insulation panel system and accessibility, concepts of refrigeration and equipment, temperature motoring system.
3. Cold chain transport and distribution on introduction of refrigerated trucks, food cold chain transport planning, loading and distribution operations, multi-temperature trucks, challenges in manual cold chain operations, benefits for cold chain warehouse automation, design and operations of automated storage / picking systems, issues to avoid in cold chain automation.
4. Introduction to Singapore Accreditation Council and Certifications.
Target audiences
This course is designed for Quality Assurance Managers / Executives Food Technologists Operations and Logistics Managers / Supervisors Warehouse Managers / Supervisors. This course is also open to all interested individual who wants to deepen or broaden their skills and knowledge in this area.