SS 590:2013 HACCP-Based Food Safety Management System Awareness Training

The purpose of this training is to provide individuals and organizations with a comprehensive understanding of the HACCP (Hazard Analysis and Critical Control Points) principles and the implementation of the food safety management system based on these principles.

Course Code

MF-40021

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

Synchronous Learning (Online)

22 Apr 2025 (Tues, 0900-1700 hrs)
12 Aug 2025 (Tues, 0900-1700 hrs)
9 Dec 2025 (Tues, 0900-1700 hrs)

Physical Class @ LLI (Paya Lebar)

18 Feb 2025 (Tues, 0900-1700 hrs)
17 Jun 2025 (Tues, 0900-1700 hrs)
14 Oct 2025 (Tues, 0900-1700 hrs)

Course Overview

It also aims to improve food safety practices, promote compliance with regulations and ultimately safeguard public health.

Who Should Attend

Anyone involved in developing, implementing, and maintaining SS 590:2013 HACCP-based Food Safety Management System Individuals who are involved in food handling and keen to gain knowledge on SS 590:2013 HACCP-based food safety management system

Course Content

Overview of SS590:2013
Key Clauses in SS590:2013
Establishment of Food Safety Policy
5 Preliminary Steps of HACCP 12 Stages to enable hazard analysis
7 Principles of HACCP to develop HACCP Plan
Differences between Prerequisite Programmes (PRP), Operational Prerequisite Programmes (OPRP) and Critical Control Point (CCP)
Handling of Potentially Unsafe Products
Understand Differences between Validation and Verification
Control of Documents and Records

Learning Outcomes

By the end of this training, learners from SS590:2013 HACCP-based Food Safety Management System Awareness Training will be able to:

Understand the clauses and requirements of SS590:2013
Develop and maintain food safety management system by meeting SS590:2013 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