Food Safety Course Level 3
About this course
Course objectives
1) Food safety practices
2) Food safety regulatory requirements
3) Types of pre-requisite programmes implemented in food establishments (Food manufacturing & food services sector)
4) Methods used to conduct food safety & hygiene inspection/check
5) Food safety and hygiene lapses and corrective actions
6) Hazard Analysis and critical control point (HACCP)
Course description
On completion of this unit, the learner will have knowledge and application skills in conducting food and beverage hygiene audit and be able to apply them to the workplace. This includes conducting audit on cleanliness and upkeep of premises, personal hygiene, food hygiene and food transportation.
Target audiences
Individuals who would like to learn on food safety and hygiene and learn how to maintain the cleanliness of food premises according to NEA standards