FSCL3: FOOD SAFETY COURSE LEVEL 3
FOOD SAFETY COURSE LEVEL 3
Course Duration
Mode of Assessment
Written and Practical Assessment
Who Should Attend
Any person who handles and prepares food and beverage in SFA-licensed food establishment i.e. Kitchen Managers, Supervisors, Chefs, Sous Chefs, Cooks, Kitchen Assistants, Food Stall Assistants and all food and beverage handlers
Course Overview
This course aims to equip personnel working in retail and/or non-retail food establishments with the knowledge and applications to conduct food safety and hygiene checks, identify lapses and non-conformances in hygiene and implement effective food safety and hygiene policies and procedures.
Course Schedule
Next available schedule
Course Objectives
Upon completing this course, participants will be able to:
- Conduct food safety and hygiene checks;
- Identify hygiene lapses and manage non-conformances; and
- Implement food safety and hygiene policies and procedures to ensure effective implementation of pre-requisite programmes and Hazard Analysis and Critical Control Points (HACCP)-based Food Safety Management System (FSMS)
Pre-requisites
Candidates must be in proper dress code and adhere to the following when attending class:
- Do not wear slippers
- Do not wear accessories/jewellery
- Do not wear nail polish or fake fingernails
- Keep fingernails short and clean
- Keep long hair tied back and in a tidy condition
The admission requirements are:
- Read, write, and speak English at WPL Level 4
- Manipulate numbers at WPN Level 4
- Preferably have attended FSCL1 prior
Course Outline
Topic 1: Food safety practices and regulatory requirements
Topic 2: Types of pre-requisite programmes implemented in food establishments
Topic 3: Methods used to conduct food safety and hygiene inspections/checks
Topic 4: Food safety and hygiene lapses and corrective actions
Topic 5: Hazard Analysis and Critical Control Point (HACCP) principles and Food Safety Management System (FSMS)
Certificate Obtained and Conferred by
- Upon meeting the attendance and assessment(s) criteria, participants will be awarded with a digital Statement of Attainment (SOA), accredited by SkillsFuture Singapore. SOA will be reflected as [code name i.e., FSS-FRC-3004-1.1 Food Safety and Hygiene-3].
Fees and Funding
Medium of Instruction: English
Trainer to trainee ratio: 1:20
Mode of Delivery: Virtual Live Class (VLC) via Zoom or Physical class
Price:
| Course Fee and Government Subsidies | ||||||
|---|---|---|---|---|---|---|
| Individual Sponsored | Company Sponsored | |||||
| Non-SME | SME | |||||
| Before GST | After GST | Before GST | After GST | Before GST | After GST | |
|
Full Course Fee (For Foreigners and those not eligible for subsidies) |
$680.00 | $741.20 | $680.00 | $741.20 | $680.00 | $741.20 |
|
For Singapore Citizens aged 39 years and below (The minimum age for individual sponsored trainees is 21 years) |
$340.00 | $401.20 | $340.00 | $401.20 | $204.00 | $265.20 |
|
For Singapore Citizens aged 40 years and above |
$204.00 | $265.20 | $204.00 | $265.20 | $204.00 | $265.20 |
Funding Eligibility Criteria
| Individual Sponsored Trainee | Company Sponsored Trainee |
|---|---|
|
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Remarks
| Individual Sponsored Trainee | Company Sponsored Trainee |
|---|---|
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SkillsFuture Credit:
UTAP:
PSEA:
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Absentee Payroll (AP) Funding:
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Terms & Conditions apply. NTUC LearningHub reserves the right to make changes or improvements to any of the products described in this document without prior notice.
Prices are subject to other LHUB miscellaneous fees.
| Batch ID | Course Period | Course Title | Funding Available |
Duration (Hours) |
Session (Hours) |
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