SS 444:2018 Hazard Analysis Critical Control Point (HACCP) Internal Auditor Course

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.

Course Code

MF-41321

Price

SGD $535

[Subject to 9% GST]

Course Duration

2 Days

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)

19-20 Mar 2025 (Wed-Thurs, 0900-1700hrs)
23-24 Jul 2025 (Wed-Thurs, 0900-1700hrs)
26-27 Nov 2025 (Wed-Thurs, 0900-1700hrs)

Physical Class @ LLI (Paya Lebar)

8-9 Jan 2025 (Wed-Thurs, 0900-1700hrs)
28-29 May 2025 (Wed-Thurs, 0900-1700hrs)
24-25 Sep 2025 (Wed-Thurs, 0900-1700hrs)

Course Overview

Step up professional competencies and gain global recognition.

Who Should Attend

Appointed Internal Auditor for Food Safety Management System, Quality Managers, Management Representative, Department Manager Involved In food safety operational and process

Course Content

Day 1

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

Day 2

Introduction to Auditing
Audit Objectives
Internal Audit Process
Stage 1: Audit Preparation
Stage 2: Conduct of Audit
Stage 3: Report Findings and Follow Up

Learning Outcomes

By the end of this training, learners from SS444:2018 HACCP-based Food Safety Management System Internal Auditor Training will be able to:
• Understand the clauses and requirements of SS444:2018
• Develop and maintain food safety management system by meeting SS444:2018 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
• Conduct internal audit in accordance to SS444:2018 clauses

Assessment & Certification

Certificates will be issued to participants who have attended the course and have successfully attain COMPETENT for MCQ assessments