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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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1) Self sponsored applicants

 

  S’porean
新加坡公民		 S’pore PR
新加坡永久居民		 Non-S’porean
非​新加坡公民
Programme Fee
全额课程费用		 $1850.00 $1850.00 $1850.00
Less 70% SSG Subsidy
SSG 70% 补贴		 $1295.00 $1295.00 N.A.
Nett Course Fee
净课程费用		 $555.00 $555.00 $1850.00
GST rate on/after 1 Jan 2023
2023年1月1号后消费税		 8% 8% 8%
Add GST charge
附加消费税		 $44.40 $44.40 $148.00
Less 1% GST absorbed for S'poreans only *
新加坡公明将享有1%的消费税回扣*		 $5.55 N.A. N.A.
Payable Course Fees
应付课程费用		 $593.85 $599.40 $1998.00
For S'poreans aged 40 & above
新加坡公民40岁或以上
  
Additional 20% MCES subsidy of Programme Fee
额外20% MCES补贴		 $370.00
Payable Course Fees
应付课程费用		 $223.85
Pay on/after 1 Jan 2023
2023年1月1号起付费

* The increase of 1% GST on fees will be absorbed for Singapore Citizens in 2023. 新加坡公明将享有1%的消费税回扣

2) Company sponsored applicants

 

  S’porean
新加坡公民		 S’pore PR
新加坡永久居民		 Non-S’porean
非​新加坡公民
Programme Fee
全额课程费用		 $1850.00 $1850.00 $1850.00
Less 70% SSG Subsidy
SSG 70% 补贴		 $1295.00 $1295.00 N.A.
Nett Course Fee
净课程费用		 $555.00 $555.00 $1850.00
GST rate on/after 1 Jan 2023
2023年1月1号后消费税		 8% 8% 8%
Add GST charge
附加消费税		 $44.40 $44.40 $148.00
Less 1% GST absorbed for S'poreans only *
新加坡公明将享有1%的消费税回扣*		 $5.55 N.A. N.A.
Payable Course Fees
应付课程费用		 $593.45 $599.40 $1998.00
For S'poreans aged 40 & above 
新加坡公民40岁或以上 / 
Enhanced Training Support for SMEs (ETSS) S'porean/PR    
  
Additional 20% MCES subsidy of Programme Fee
额外20% MCES补贴		 $370.00
Payable Course Fees
应付课程费用		 $223.85
Pay on/after 1 Jan 2023
2023年1月1号起付费

* The increase of 1% GST on fees will be absorbed for Singapore Citizens in 2023. 新加坡公明将享有1%的消费税回扣

 

Payment for company sponsored applications:

  • GIRO/Bank Transfer
  • AXS
  • Paynow

Payment for self-sponsored applications:

  • AXS 
  • NETS at ACI counter 本院柜台
  • SkillsFuture Credit (For Singaporeans aged 25 and above) 未来技能培训补助金 （新加坡公民25岁以上）
  • PAYNOW

 

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 at a licensed F&B establishment.
  • 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/FSCL4 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. After course confirmation, change of course date is only valid with a MC, compassionate leave or reservist.
  7. We do not allow change of course date 10 days prior to course commencement. Only valid reasons as stated in point 6 will be accepted. 
  8. 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.)