Food Safety Course Level 4

To equip personnel working in retail and/or non-retail food establishments with the knowledge and application skills to:

• 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

What You'll Learn

This programme is designed for personnel in supervisory job roles which involves establishing and overseeing food safety standards in their food establishments.

This training equips participants with occupational knowledge and skills in applying Hazard Analysis and Critical Control Point (HACCP) principles to develop, implement, maintain and update a HACCP-based Food Safety Management System (FSMS). This training also provides participants with knowledge and skills to perform internal audits of FSMS and manage and address non-compliances.

Minimum Entry Requirement

• Attained Food Safety and Hygiene "“ Level 3
• GCE 'N' Level pass in English or WPL Level 4 (ES WSQ)
• Trainee has relevant work experience and should be in supervisory position