A&A CONSULTING AND SERVICES LLP

TRAINING

The types of training provided in Singapore include:

FOOD & BEVERAGE SAFETY & HYGIENE TRAINING

Rigorous enforcement of food hygiene legislation is important but it is not, in itself, sufficient to prevent food poisoning. Food poisoning is normally caused by negligence or ignorance and consequently most experts in food hygiene believe that a reduction in the high level of food poisoning cases will only be achieved by the education of food handlers. Therefore, it is important that food handlers be properly educated and trained in terms of food hygiene and safety.

The Food & Beverage Safety & Hygiene Course will give first tier workers an appreciation of the fundamentals of good hygiene practice. This training course is ideal for food suppliers, food handlers, quality control personnel, production personnel, food development personnel, caterers, and even supervisors and managers of food industries, cafeterias, restaurants, hotels, etc, who are responsible for a wide range of food safety issues in any food and beverage operations.

• Practise Good Personal Hygiene
• Use Safe Ingredients
• Handle Food Safely
• Store Food Safely
• Maintain Cleanliness of Utensils, Equipment and Service/Storage Areas

INTERMEDIATE FOOD HYGIENE & HANDLING TRAINING

One of the most efficient and cost effective methods of reducing the risk of food poisoning is to ensure that all staff receive comprehensive training in the aspects of hygiene relating to their work. Well trained and informed staff is essential in every food and beverage establishment and all personnel must be motivated to work towards the objectives of the organization including the supply of safe food.

The Intermediate Food Hygiene & Handling training course is designed for those working in all food businesses at supervisory level and who need a better understanding of food hygiene. On-the-job supervisors and trainers, quality assurance personnel, customer complaints investigators, and even buyers and sales staff will benefit from this training. In addition, owners and managers in small to medium sized organizations may find that this training provides them with useful knowledge to do their job more effectively. Participants, who have attended the Basic Food Hygiene training, can attend this training and be equipped with a higher level of learning.

Subjects include:

• Bacteriology, food poisoning and food borne disease
• Physical, chemical and microbial contamination of food and its prevention
• Food storage and temperature control
• Design and construction of food premises and equipment
• Personal hygiene
• Supervisory techniques

ADVANCED FOOD HYGIENE & HANDLING TRAINING

From food business owners to hygiene officers or auditors, from production managers to on-the-job trainers or supervisors, the Advanced Food Hygiene & Handling training is a comprehensive program that will meet the food industry's need for a high level practical knowledge and understanding. Owners, managers, supervisors and senior hygiene personnel, trainers, etc, will benefit from this training.  Participants, who have attended the Intermediate Food Hygiene and Handling training, can attend this training and their understanding will be enhanced with yet another higher level.

Subjects include:

• Bacteriology and food-borne illnesses
• Food storage and temperature control
• Food preservation
• Cleaning and disinfection
• Pest control
• HACCP
• Management techniques

HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) TRAINING

With more and more legal and customer or supplier oriented requirements, many food business owners need to carefully consider their needs for information and training in this area.

The HACCP training program has been designed for those working in the food and beverage industries who have identified the need to apply the HACCP system of food safety control to their particular businesses. This training program will provide participants with an enhanced understanding of HACCP, its principles, benefits, development, application and relevance. It will also be of use to many food and beverage businesses which will be able to apply the HACCP principles to a greater or lesser extent. 

Personnel who are directly involved in the development and maintenance of the HACCP system, like food and beverage manufacturers, owners, managers, supervisors, quality control  and assurance personnel, production and food development personnel, hygiene officers or auditors, caterers, food and beverage suppliers of food and beverage industries, cafeterias, restaurants, hotels, etc, will benefit from this course.  

Course content includes the development of HACCP system and the application of its principles:

• Analyze hazards
• Identify critical control points
• Establish preventive measures with critical limits for each control point
• Establish procedures to monitor the critical control points
• Establish corrective actions to be taken when monitoring shows that a critical limit has not been met
• Establish procedures to verify that the system is working properly
• Establish effective record keeping to document the HACCP system

In-house training program can be developed to customize to company’s procedures, processes and practices.

HACCP Audit and Consultancy programs are also available.

GOOD MANUFACTURING PRACTICE (GMP) TRAINING

A GMP system covers the design, manufacture, packaging, labeling, storage, delivery, installation, and servicing of finished products. The GMP training program is designed for participants to provide them with the fundamental knowledge on the significance of hygiene practices in product handling and processing. 

For the food and beverage industries, this training will also equip participants with the knowledge on crucial elements of the pre-requisite program and will aid the company towards future implementation of a HACCP system.

Course Content:

• Personal hygiene
• Cleaning and sanitation
• Storage practices
• Pest control
• Training
• Plant, premises and equipment design

In-house training program can be developed to customize to company’s procedures, processes and practices.

GMP Audit and Consultancy programs are also available.

BRC TRAINING

The British Retail Consortium (BRC) is the lead trade association representing the whole range of retailers, from the large multiples and department stores through to independents, selling a wide selection of products through centre of town, out of town, rural and virtual stores.

The BRC standard is a technical standard and protocol for companies supplying retail branded food products. It is a comprehensive standard to cover quality, hygiene and product safety. The standard addresses part of the 'due diligence' requirements of the food manufacturer and/or supplier. Food manufacturers may use the standard to ensure their suppliers are following good hygiene practices.  Retail is one of the UK ’s success stories, but currently faces a challenging trading and regulatory environment. One aim of the BRC standard is to ensure retailers can maintain their outstanding record on product innovation, job creation and consumer choice.  

The BRC Training program is customized to emphasize on the BRC standard requirements and will provide participants with a detailed interpretation and understanding, clause by clause, of the standard. In-house training program can be developed to customize to company’s procedures, processes and practices.

BRC Audit and Consultancy programs are also available.

ISO 22000 TRAINING

There is an increase in the customer demand for safe food. This has lead food processing companies to develop food safety management systems, which are based on HACCP. ISO has undertaken the development of an auditable standard, which further defines HACCP's role in a food safety management system.

This International standard specifies the requirements for a food safety management system that combines the following generally recognized key elements to ensure food safety along the food chain, up to the point of final consumption:

•  Interactive communication
• System management
• Prerequisite program
• HACCP principles 

The ISO 22000 Training program is customized to emphasize on the ISO 22000 standard requirements and will provide participants with a detailed interpretation and understanding, clause by clause, of the standard. In-house training program can be developed to customize to company’s procedures, processes and practices.

ISO 22000 Audit and Consultancy programs are also available.

FSSC 22000 TRAINING

There is an increase in the customer demand for Global Food Safety Initiative (GFSI) systems. This has lead food processing companies to develop food safety management systems, which are ISO-based. The FSSC 22000 is fully recognized by the GFSI and further defines the ISO 22000 food safety management system. FSSC 22000 system combines the requirements for a food safety management system in ISO 22000 and pre-requisite programs in ISO Technical Standards, to ensure food safety along the food chain, up to the point of final consumption.   

The FSSC 22000 Training program is customized to emphasize on the FSSC 22000 requirements and will provide participants with a detailed interpretation and understanding, clause by clause, of the standard. In-house training program can be developed to customize to company’s procedures, processes and practices.

FSSC 22000 Audit and Consultancy programs are also available.

ISO 9001 TRAINING

ISO 9000 is a generic name given to a family of standards developed to provide a framework around which a quality management system can effectively be implemented. With ISO 9001 as a quality management system, companies will make clients more confident of their product and service quality and this is necessary for companies to maintain and increase market share.

The ISO 9001 Training program is customized to emphasize on the ISO 9001 standard requirements and will provide participants with a detailed interpretation and understanding, clause by clause, of the standard. In-house training program can be developed to customize to company’s procedures, processes and practices.

ISO 9001 Audit and Consultancy programs are also available.

INTERNAL AUDIT TRAINING

The Internal Audit Training course is conducted for management staff and staff who are directly involved in the implementation, maintenance and auditing of a food safety system and/or quality management system.  

The training program includes an overview and enhanced understanding of the standard requirements of the particular system(s) and will equip participants with the essential and effective skills of internal auditing. In-house training program can be developed to customize to company’s procedures, processes and practices.

Internal Audit Training is available for the following standard requirements/systems:

• HACCP
• BRC
• GMP
• ISO 22000
• FSSC 22000
• ISO 9001
  

Internal audit program is also available.

CUSTOMER SUPPORT

For our new or existing customers, information on course registration and other administrative procedures are available here.  

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Last modified: June 3, 2024