(Available in English, Mandarin, Malay and Tamil)

COURSE OBJECTIVES
This 2.5-day course trains chefs, kitchen supervisors and food safety officers of food establishments on the finer points of food preparation and legislation in Singapore to ensure the sale of wholesome foods to the public at all times. 

COURSE SYNOPSIS
- Bacteriology / microbiology
- Food storage and temperature control
- Food spoilage
- Food catering
- Personal hygiene
- Pest infestation
- Equipment and utensils used in food premises
- Cleaning and disinfection of food premises
- Grading of food premises
- HACCP (Hazard Analysis of Critical Control Points)
- Legislation
- Examination (Instructions)     

COURSE METHODOLOGY
Course will be conducted in lecture style

WHO SHOULD ATTEND
Those intending to practise as Food Hygiene Officers; Chef or person in charge of the kitchen; Anyone interested to learn more about food hygiene management.

Last updated on 9 Feb 10