SS 692:2022 Guidelines for Nutrition and Food Services for Infants and Children Awareness Training

This standard provides comprehensive guidelines and training recommendations for professionals involved in the nutrition and food services sector for infants and children. It plays a crucial role in ensuring the well-being and healthy development of young ones by emphasizing the significance of proper nutrition, safe food handling, and best practices in catering to the unique dietary needs of infants and children.

Course Code

NT-20023

Price

SGD $280

[Subject to 9% GST]

Course Duration

4 hours

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

Synchronous Learning (Online)

10 Dec 2024 (Tue, 0900-1300 hrs)
15 Apr 2025 (Tue, 0900-1300 hrs)
28 Oct 2025 (Tue, 0900-1300 hrs)

Physical Class @ LLI (Paya Lebar)

14 Jan 2025 (Tue, 0900-1300 hrs)
9 Jul 2025 (Wed, 0900-1300 hrs)

Course Overview

Who Should Attend

Appointed staff who are involved in handling food in care centres Key personnel from organisations (infant care, child care, kindergarten, school and student care) that provides food for infants and children Parents who are keen to gain knowledge on food safety and food selection for infants and children

Course Content

Food safety, hygiene and quality practices
Differences between food allergies and food intolerance
Symptoms of food allergic or intolerance reactions
Food & ingredients known to cause hypersensitivity according to Singapore Food Agency
Examples of food & ingredients for 8 common types of food allergens
Food allergens management programme to minimise risk of cross-contamination
Nutrition care policy
Food service practices
Menu planning
Food selection, preparation and age-appropriate portioning

Learning Outcomes

By the end of this training, learners from SS 692:2022 Guidelines for Nutrition and Food Services for Infants and Children Awareness Training will be able to:

Implement proper food safety, hygiene and quality practices
Define food allergies and food intolerances
Understand the symptoms of food allergies and intolerance
Identify 8 common types of food allergens from a food product label
Interpret all common food allergens in a food product by reading different types of food allergens advice in the food label
Develop food allergens management system to minimise cross-contamination at workplace
Develop menu for infants and children with appropriate food selection and portion

Assessment & Certification

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