Food Safety and Hygiene (Internal SOP Training)

What this course is about

Most food safety failures are ordinary lapses repeated under pressure: a probe that is never calibrated, a chiller that is never logged, a cloth that wipes both the board and the bench. This full-day course works through the food safety chain exactly as it runs in your own premises — receiving, storage, preparation, cooking, holding and service — and ties each step back to your outlet's internal SOP. Learners practise the checks that matter most in a busy kitchen: personal hygiene and handwashing discipline, temperature control and the records that evidence it, separation of raw and ready-to-eat foods, stock rotation, and the cleaning and sanitising routine. The session closes on what to do when something is out of specification, who to tell, and what to write down.

Course objectives

By the end of this course, learners will be able to:

• Apply personal hygiene and handwashing standards required of a food handler
• Control time and temperature across receiving, storage, cooking, holding and service
• Separate raw and ready-to-eat foods to prevent cross-contamination
• Apply stock rotation, labelling and date-marking in line with the outlet's SOP
• Carry out the cleaning and sanitising routine, and complete the supporting records
• Respond correctly when food is out of specification, including escalation and record-keeping

Who should attend

All food handlers, kitchen crew and service staff, including supervisors responsible for food safety records.

Modes of training

• Classroom / on-site facilitated
• Practical hands-on in your kitchen

Course fees and funding

The course fee is S$280 per participant, covering all training materials and the certificate of attendance. Al Mubin Food Corner Pte. Ltd. is not GST-registered, so no GST is charged.

Funding validity period: 1 Jan 2026 – 31 Dec 2027

Facilities & equipment used to conduct training

Training is delivered at your premises. The following facilities and equipment are used to conduct this course:

• Client's own preparation, storage and service areas, walked as part of the session
• Portable projector, screen and laptop brought on site for the theory segment
• Flip chart, whiteboard and printed learner guides for each participant
• Calibrated probe thermometers and chiller/freezer logs for the temperature checks
• Handwashing station, sanitiser and colour-coded cleaning cloths for the hygiene drill
• The outlet's own internal food safety SOP and record templates

Course schedule

Sessions run on site at your premises. Dates below are confirmed runs; to arrange a new date for your team, use the enquiry form.