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
Price
Course Duration
Course Mode
Language
Course Dates
Synchronous Learning (Online)
19 Mar 2025 (Wed, 0900-1700hrs)
23 Jul 2025 (Wed, 0900-1700hrs)
26 Nov 2025 (Wed, 0900-1700hrs)
Physical Class @ LLI (Paya Lebar)
8 Jan 2025 (Wed, 0900-1700hrs)
28 May 2025 (Wed, 0900-1700hrs)
24 Sep 2025 (Wed, 0900-1700hrs)
Course Overview
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.
Step up professional competencies and gain global recognition.
Who Should Attend
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
