Food Safety Course Level 3 (Part of SCTP)
About this course
Course objectives
This course aims to equip personnel working in food establishments with the knowledge and application skills to:- Conduct food safety and hygiene checks;- Identify hygiene lapses and manage non-conformances; and- Implement food safety and hygiene policies and procedures to ensure effective implementation of pre-requisite programmes and HazardAnalysis and Critical Control Points (HACCP)-based Food Safety Management System (FSMS).
Course description
Upon completion of the course, learners will attain knowledge and skills in the following areas:- Understand food safety practices and regulatory requirements- Determine the types of pre-requisite programmes implemented in food establishments- Apply methods used to conduct food safety and hygiene inspections/checks- Identify food safety and hygiene lapses and propose corrective actions- Understand Hazard Analysis and Critical Control Point (HACCP) principles and Food Safety Management System (FSMS).