About this Course

This training provides the trainee with occupational knowledge and skills to raise the standard of the food manufacturing industry by equipping supervisory staff with comprehensive knowledge and application of food microbiology, food hygiene and good manufacturing practices as pre-requisites to Hazard Analysis Critical Control Point (HACCP) implementation. The course gives a broad understanding of microorganisms important in food, principles of Good Manufacturing Practices (GMP) as applied to the food industry, as well as principles of basic food processing. The knowledge and skills acquired from this course will serve as a foundation for the implementation of HACCP, which in turn ensures consistent standards in food quality and safety. This helps to improve the competitiveness of Singapore’s food industry in the global market. This unit is delivered through lectures. This unit is one of the Specialisation Electives leading to the award of WSQ Advanced Certificate in Generic Manufacturing Skills (Food Manufacturing).

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