Food Safety and Hygiene

Course Title: Food Safety and Hygiene                                        
Course Code: FSH-FB-2503-1.1

Accreditation Type: Certificate of Competency

Course Duration

Total Course Hours: 8 hours (1 day)

Course Fee

Total Course Fee: S$180/pax

Funding Available (If Applicable):

• Training Industry Professionals in Tourism (TIP-iT)
• NTUC Company Training Committee (CTC) Grant

Learning Objectives and Learning Units for Food Safety and Hygiene

Learning Objectives:

By the end of this module, learners will be able to:

1. Understand and apply personal hygiene and cleanliness standards for staff to ensure a safe food handling environment.
2. Demonstrate proper food handling and storage techniques to prevent contamination and ensure food safety.
3. Implement procedures to prevent cross-contamination in the kitchen and food preparation areas.
4. Understand and apply HACCP (Hazard Analysis and Critical Control Points) principles to identify and mitigate food safety hazards.

Learning Units:

Unit 1: Personal Hygiene and Cleanliness Standards for Staff

• The importance of personal hygiene in preventing foodborne illnesses
• Proper handwashing techniques, including when and how to wash hands effectively
• Use of appropriate PPE (e.g., gloves, aprons, hairnets)
• Managing personal cleanliness, including uniforms and grooming
• Procedures for dealing with illness and injury to maintain food safety
• Cleanliness standards for food preparation areas and equipment

Unit 2: Proper Food Handling and Storage Techniques

• Temperature control for perishable foods: Hot holding, cold storage, and freezing
• Correct methods for defrosting, cooking, and reheating food
• Safe handling and preparation of raw and cooked foods
• Food storage practices to prevent spoilage (e.g., FIFO – First In, First Out)
• Storing food at safe temperatures to avoid bacterial growth
• Labeling food with expiration dates and rotation for stock management

Unit 3: Prevention of Cross-Contamination

• Identifying sources of contamination in the food preparation process
• Procedures for separating raw and ready-to-eat foods
• Techniques for using separate utensils and equipment for raw and cooked foods
• Proper cleaning and sanitizing of food preparation surfaces
• Preventing cross-contamination during food delivery and service
• Training staff on awareness and practices for reducing contamination risks

Unit 4: Understanding and Implementing HACCP (Hazard Analysis and Critical Control Points)

• Introduction to HACCP and its importance in food safety
• Understanding critical control points (CCPs) and their role in food safety
• Steps for conducting a hazard analysis and identifying food safety risks
• Developing and monitoring control measures at CCPs
• Documentation and record-keeping to comply with food safety standards
• Auditing food safety practices and continuous improvement