Food and Beverage Service
Food Safety Management (Implement HACCP for Food Manufacturing) (SFw)
What you will pay
Funding support is subject to eligibility, which we confirm before enrolment. GST is charged on the full course fee and is not covered by funding. Work out your fee for any course.
| Audience | Funding | Nett fee | GST (9%) | You pay |
|---|---|---|---|---|
| Others Full fee, no funding | — | S$480.00 | S$43.20 | S$523.20 |
| Singapore Citizens below 40, Permanent Residents and LTVP+ holders SWDA baseline funding | 50% (S$240.00) | S$240.00 | S$43.20 | S$283.20 |
| Singapore Citizens aged 40 and above SWDA Mid-Career Enhanced Subsidy. Includes both employer-sponsored and self-sponsored learners, subject to eligibility. | Not eligible, per the course masterlist. | |||
| SME-sponsored local employees Enhanced Training Support for SMEs | 70% (S$336.00) | S$144.00 | S$43.20 | S$187.20 |
Singapore Citizens below 40, Permanent Residents and LTVP+ holders enrolling in this course pay the full fee of S$523.20, less S$240.00 under SWDA baseline funding at 50%, subject to eligibility, plus S$43.20 GST charged on the full course fee, giving a total of S$283.20.
What this course covers
This course covers understanding of the importance and know-how of implementing HACCP Principles in the food manufacturing industry. Equipped with this knowledge, food safety, quality and hygiene standards will be raised and at the same time improve the company’s competitiveness locally and globally.
What you will be able to do
- Understand the Importance of HACCP and its Principles
- Identify critical hazards impacting o food safety amongst identified potential food safety hazards according to HACCP Principles
- Establish and implement control procedures to Control critical hazards according to HACCP Principles
- Establish monitoring measures to control critical hazards according to HACCP Principles
- Analyse the effectiveness of the monitoring measures according to HACCP Principles
- Establish appropriate corrective and preventive actions for non-conformances according to HACCP Principles
Entry requirements
- Able to understand simple English, equivalent to WPLN Level 4 or
- At least 1 'N' Level Pass
How the 16 hours are spent
- 14 Classroom
- 2 Assessment
Assessed by Written Exam.
How a training day runs
Every run of this course follows this pattern. Dates are confirmed when you enrol.
Day 1
- Morning
- 9:00 am – 12:00 pm
- Afternoon
- 1:00 pm – 6:00 pm
Day 2
- Morning
- 9:00 am – 12:00 pm
- Afternoon
- 1:00 pm – 4:00 pm
Assessment (Day 2)
- 4:00 pm – 6:00 pm
What you receive
WSQ Statement of Attainment, awarded by the Skills and Workforce Development Agency (SWDA), on meeting the assessment requirements for this course.
Registered with SWDA under course reference TGS-2018503868.
Also in Food and Beverage Service
Ready to take Food Safety Management (Implement HACCP for Food Manufacturing) (SFw)?
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Training provider
Ascendo Academy Pte Ltd
UEN 200817725C