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Food Safety Course Level 4

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To equip personnel working in retail and/or non-retail food establishments with the knowledge and application skills to: • Develop and implement HACCP based Food Safety Management System according to HACCP principles • Carry out internal audit to ensure food safety programmes are compliant with local and international standards for HACCP/FSMS and applicable SFA Regulations • Manage and address non-compliance issues based on Food Safety Management System (FSMS) policies and procedures. This programme is designed for personnel in supervisory job roles which involves establishing and overseeing food safety standards in their food establishments. This training equips participants with occupational knowledge and skills in applying Hazard Analysis and Critical Control Point (HACCP) principles to develop, implement, maintain and update a HACCP-based Food Safety Management System (FSMS). This training also provides participants with knowledge and skills to perform internal audits of FSMS and manage and address non-compliances.

  1. Food Safety Course Level 4
    • To equip supervisory staff with practical knowledge and application skills in applying HACCP principles and implementing SS583 standards.
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Pricing

Non-S'porean

S'porean/PR

(after SSG subsidy)

 

S’porean aged 40 years & above 
 

Enhanced Training Support for SMEs (ETSS) 

S'porean/PR              

 (Self sponsored)

(Inclusive of GST)

$1979.50

$593.85

 

$223.85

(after MCES Subsidy)

          Not Applicable

(Company sponsored)

(Inclusive of GST)

$1979.50

$593.85

$593.85

              $223.85

Payment for company sponsored applications:

  • GIRO/Bank Transfer
  • AXS
  • Paynow

Payment for self-sponsored applications:

  • NETS at our counter
  • AXS
  • Paynow
  • SkillsFuture Credit

 

NOTE* If you have attended this course before in our institution, you will not be liable for the subsidize rates and will be charged the full unsubsidized rate.

SkillsFuture Singapore (SSG) Subsidy

  • Enjoy 70% 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

SkillsFuture Credit (SFC)

  • For Self-Sponsored Individuals only
  • All Singaporeans aged 25 and above will receive an opening credit of S$500 from January 2016. 
  • You may utilise your SkillsFuture Credit to offset the course fee payable after subsidy/funding.

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



 

  • Completed Conduct Food and Beverage Hygiene Officer / Food safety course level 3 and with valid WSQ certificate. (Please upload the valid certificate when registering under the upload cert portion)
  • Individuals are required to source a food establishment set-up for drawing up of FSCL4 plan and on-site practical assessment.
  • Participants will be required to have the ability to converse, read & write in English

Training Duration: 24 hours classroom learning and 4 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.)