Basic Food Hygiene Course هذه الدورة تدرس باللغة الإنجليزية

تفاصيل الدورة

This 1-day course (avail. in English and Chinese) aims to provide learners with the essential knowledge and skill-sets to follow food & beverage safety and hygiene policies and procedures.
 
Through our experiential classroom training, learners will learn how to:

• Maintain personal hygiene
• Maintain food preparation and service utensils and equipment
• Handle food safely
• Maintain food preparation, service and storage areas

Who should attend?
 
Food Handlers (any individual who prepares food and beverage products in NEA-licensed eating establishments).
 
A food handler refers to any person who handles and prepares food and beverage in NEA-licensed food establishments. Chefs, sous chefs, cooks, kitchen assistants and food stall assistants are considered to be food handlers as they are primarily involved in food preparation.

Managers, captains, waiters, cashiers, dishwashers, cleaners and other service staff are generally not considered as food handlers as they are not directly involved in food preparation. However, they will be considered as food handlers if they are also involved in the handling and preparation of food and beverage. This may take the form of washing and cutting of raw fruits, vegetable and meat, processing of ready to eat food (in raw or cooked form), preparation of sauces, spices and condiments, mixing of beverage drinks, etc.

At the end of the course, learners are required to complete a total of 1 hour and 30 minutes of summative assessment, comprising a written assessment, role plays and oral questioning. Depending on the speed each learner takes to complete the assessment, the assessment will end later than the stipulated time.

Upon successful completion of the course and assessment, a Statement of Attainment (SOA) will be awarded to the participants.

SDF (SSG) funding up to 95% of course fees available for S'poreans and PRs. SkillsFuture Credit funding available for S'poreans. All terms and conditions apply.
  تحديث بتاريخ 06 February, 2020