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Food Safety Management System (Synchronous E-Learning)

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TGS-2020513062

This training provides occupational knowledge and skills to raise the standard of the food service establishment industry by equipping the supervisory staff with practical knowledge and application skills in applying Hazard Analysis Critical Control Point (HACCP) principles and implementing Singapore Standards: Guidelines on Food Safety Management for Food Service Establishments.

It covers food safety practices, production of quality and safe food so as to improve the level of hygiene within Singapore’s food service industry.

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Image Source from SFA website

More Info: Training in the Food Safety Management System

  1. Food Safety Management System (Synchronous E-Learning)
    • To equip supervisory staff with practical knowledge and application skills in applying HACCP principles and implementing SS583 standards.

Pricing

Non-S'porean/PR

S'porean/PR

(after SSG subsidy)

S’porean aged 40 years & above 
 

 (Self sponsored)

(Inclusive of GST)

$1251.90

$125.19

 

$125.19

 

(Company sponsored)

(Inclusive of GST)

$1251.90

$125.19

$125.19

 

Payment for company sponsored applications:

  • GIRO
  • AXS

Payment for self-sponsored applications:

  • NETS at our counter
  • AXS
  • SkillsFuture Credit

SkillsFuture Singapore (SSG) Subsidy

  • Enjoy 90% SSG subsidy for all Singaporeans and PRs

Mid-Career Enhanced Subsidy (MCES) Subsidy

  • Eligible for Singaporeans aged 40 years old and above
  • Enjoy 90% SSG subsidy
  • For Self-Sponsored Individuals only

NTUC members enjoy 50% unfunded course fee support for up to $250 each year when you sign up for courses supported under UTAP (Union Training Assistance Programme).

*T&C applies*


 

Food Hygiene Officers, Supervisors, Food Establishment Owners, Regulatory Officers/ Enforces, QA/QC Managers, Chefs, Managements (PMETs)



  • Completed Follow Food and Beverage Safety and Hygiene Policies and Procedures and with valid WSQ certificate
  • Individuals are required to source a food establishment set-up for drawing up of FSMS plan and on-site practical assessment.

Training Duration: 16 hours classroom learning (Inclusive of 2 hours written assessment) and 3 hours on-site assessment

Assessment to be arranged on another day with trainer during the training. All on-site assessment are to be completed within 2 months after written assessment completion.

Note:

  • If the participant fails to meet at least 75% attendance per module and/or fails to sit for an assessment or for any other reason where funding is not approved, company / trainee is required to reimburse ACI the funded portion of the course fees
  • Programme contents, schedule and all fees are subject to changes
  • Funding amounts stated are indicative and subject to changes without prior notice. 

REFUND POLICY

WSQ Short Courses

Withdrawal notification received at least 14 calendar days before course commencement

  • 75% refund of paid course fee

Withdrawal notification received less than 14 calendar days from the course commencement

  • No refund of paid fees

 

TERMS & CONDITIONS

  1. Enrolment for the ACI/FSMS course will be based on first-come-first serve basis with payment. NO Reservation is permitted.
  2. Individuals are required to source a food establishment set-up for drawing up of FSMS plan and on-site practical assessment.
  3. All fees must be received prior to attending the course.
  4. Applicants can ONLY attend the Intake they SELECT, i.e no changing to other intake in between.
  5. Course registration is confirmed only after full payment is made, Applicant to ensure that information provided on the application form is accurate.
  6. Any omission of information required in this application form or incomplete submission of supporting documents will subject the application to rejection. (Ensure full document is submitted upon application.)