WSQ Food Safety Course Level 3 (Chinese) WSQ食品安全课程三级（中文）

WSQ Food Safety Course Level 3 (formerly known as WSQ Conduct Food & Beverage Hygiene Audit course) is an advanced program designed to deepen participants’ understanding and expertise in food safety management and compliance.

WSQ 食品安全课程 3 级（以前称为 WSQ 食品和饮料卫生审核课程）是一项高级课程，旨在加深参与者对食品安全管理和合规性的理解和专业知识。

Course Code

TSC CODE FSS-FRC-3004-1.1

Price

SGD $700 Full course fee before SSG funding SSG 资助前的全额课程费用

[Subject to 9% GST]

Course Duration

3 Days 三天

Course Mode

Face-to-face training 面对面培训

Language

Mandarin 中文

Course Brochure

Enquire About Course

Course Dates

25 – 27 Mar 2024 (星期一至三, 0900-1800 hrs)
17 – 19 Apr 2024 (星期三至五, 0900-1800 hrs)
8 – 10 May 2024 (星期三至五, 0900-1800 hrs)
4 – 6 Jun 2024 (星期二至四, 0900-1800 hrs)
10 – 12 Jul 2024 (星期三至五, 0900-1800 hrs)
27 – 29 Aug 2024 (星期二至四, 0900-1800 hrs)
25 – 27 Sept 2024 (星期三至五, 0900-1800 hrs)
28 – 30 Oct 2024 (星期一至三, 0900-1800 hrs)
4 – 6 Nov 2024 (星期一至三, 0900-1800 hrs)
9 – 11 Dec 2024 (星期一至三, 0900-1800 hrs)

Course Overview

This training equips participants with advanced knowledge and skills to enhance food safety practices and compliance in complex and diverse food service environments.

WSQ 食品安全课程 3 级（以前称为 WSQ 食品和饮料卫生审核课程）是一项高级课程，旨在加深参与者对食品安全管理和合规性的理解和专业知识。

该培训为参与者提供先进的知识和技能，以提高复杂多样的食品服务环境中的食品安全实践和合规性。

Who Should Attend

Food Hygiene Officer (FHO) such as a chief chef, sous chef, restaurant manager, operations manager, or supervisor who help owners or licensees oversee and enhance the standard of hygiene and sanitation in their premises 食品卫生官员 (FHO)，例如主厨、副主厨、餐厅经理、运营经理或主管帮助业主或持牌人监督和提高其场所的卫生和环境卫生标准 Minimum Entry Requirement/ Pre-requisite • Participants should have the ability to speak, read and write in simple Chinese 最低入学要求/先决条件 • 参与者应具备简单中文的说、读、写能力

Course Content

Food safety practices and regulatory requirements
Types of pre-requisite programmes implemented in food establishments
Methods used to conduct food safety and hygiene inspections/checks
Food safety and hygiene lapses and corrective actions
Hazard Analysis and Critical Control Point (HACCP) principles and Food Safety Management System (FSMS)

Assessment (2 hours)

Written assessment – Multiple-choice questions and short answer questions
Practical performance

Dress code

Wear covered shoes, long pants
Clean and trimmed fingernails
Tie up long hair

课程内容

食品安全实践和监管要求
食品企业实施的先决计划的类型
用于进行食品安全和卫生检查/检查的方法
食品安全和卫生失误及纠正措施
危害分析和关键控制点 (HACCP) 原则和食品安全管理体系 (FSMS)

评估（2小时）

书面评估 – 选择题和简答题
实用表现

着装要求

穿包鞋、长裤
清洁并修剪指甲
把长发扎起来

Learning Outcomes

By the end of this training, learners from WSQ Food Safety Course Level 3 will be able to:

Demonstrate a comprehensive understanding of food safety practices, including compliance with local regulatory requirements
Identify and describe the various types of pre-requisite programs implemented in food establishments
Appy various methods to conduct food safety and hygiene inspections in food establishments.
Apply HACCP principles and Food Safety Management System to control food safety hazards

培训结束时，WSQ 食品安全课程 3 级学员将能够：

展现对食品安全实践的全面了解，包括遵守当地监管要求
识别并描述食品企业实施的各种类型的先决计划
采取多种方式对食品经营场所进行食品安全卫生检查。
应用HACCP原则和食品安全管理体系控制食品安全危害

Assessment & Certification

Statement of Attainment will be awarded for participants who are competent

通过评估的学生将会获得证书

Note: Learners will not receive training grants from SkillsFuture Singapore (SSG) in the event they fail the assessment and have to re-take the same course again.

注意：如果学员未通过评估必须重新参加同一课程，且他们将不会获得 SSG 的培训补助金。