SS 444:2018 Hazard Analysis Critical Control Point (HACCP) Awareness Training

This course aims to equip learners to familiarize with HACCP terms and importance of food hygiene. At the end of the course, learners are able to develop and implement a HACCP plan based on preliminary tasks and HACCP principles to ensure effective control the food safety hazards.

Course Code

MF-40321

Price

SGD $320

[Subject to 9% GST]

Course Duration

1 Day

Course Mode

Face-to-face training at client’s site OR Online training with virtual interactive activities

Language

English

Course Brochure

Enquire About Course

Course Dates

Physical Class @ LLI (Paya Lebar)

20 Jan 2026 (Tues, 0900-1700hrs)
19 May 2026 (Tues, 0900-1700hrs)
21 Jul 2026 (Tues, 0900-1700hrs)
17 Nov 2026 (Tues, 0900-1700hrs)

Course Overview

Step up professional competencies and gain global recognition.

Who Should Attend

Anyone involved in developing, implementing, and maintaining SS 444:2018 HACCP-based Food Safety Management System Individuals who are involved in food handling and keen to gain knowledge on SS 444:2018 HACCP-based food safety management system

Course Content

Overview of Food Safety
Introduction to food safety and hygiene
Principles of HACCP System
Management Responsibility
HACCP Application
Legal and other requirements
Pre-requisite Programme (PRP)
Accuracy of measuring equipment
Validation and verification
Documentation Framework
Competency and Training

Learning Outcomes

By the end of this training, learners from SS 444:2018 HACCP-based Food Safety Management System Awareness Training will be able to:

Understand the clauses and requirements of SS 444:2018
Develop and maintain food safety management system by meeting SS 444:2018 requirements
Define the organization’s food safety policy
Develop HACCP Plan by applying 7 principles of HACCP system
Differentiate PRP, OPRP and CCP in food safety management system

Assessment & Certification

Certification of Attendance will be awarded for participants who are with 100% attendance