Food Safety Course Level 4
About this course
Course objectives
This course is designed for F&B personnel in supervisory job roles to learn about establishing food safety standards in their food establishments. Learners will learn about occupational knowledge and skills to apply Hazard Analysis and Critical Control Point (HACCP) principles to develop, implement, maintain and update a HACCP-based Food Safety Management System (FSMS). Learners will also be equip with knowledge and skills to perform internal audits for FSMS and manage and address non-compliances.
Course description
Upon completion of this unit, learners will attain knowledge and skills in the following areas: • Develop and implement HACCP based Food Safety Management System according to HACCP principles• Carry out 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.