Capability Development Hygiene Officers 12 July 2012 New Rev 3

8/13/2019 Capability Development Hygiene Officers 12 July 2012 New Rev 3

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Capability Development ofHygiene Officers

Goh Shaun

19 July 2012

Hygiene Workshop


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Overview

S/No Item

1 Challenges

2 Current Training Programmes

3 Transiting to the New Paradigm

4 Operationally Ready Training Framework (New NEA officers)

5 Training Roadmap for Existing NEA officers


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Challenges

A morevocal andeducated

public

A morediverse

population

A moreglobalized

world


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Current Training Programme

GuidebookKnowledge & Process

Conduct

Training

SOPs/COPEH/ Working

Instructions/ Guidelines

Enforcement MattersHandling/ Attending

To feedbacks/ appeals/ queries

Personnel

Applications

IT Corporate

Applications

Educational Material

Done: August 2011By: NelvinMgr and team
http://notes//SGNEAA001/482570E000155203/4B17F529305F606E48256E7D00141188/72E3126FF418886B4825774600112115http://notes//SGNEAA001/482570E000155203/4B17F529305F606E48256E7D00141188/11F0F638B2BC5114482575A30020E596http://www.onemap.sg/index.htmlhttp://notes//SGNEAA001/482570E000155203/4B17F529305F606E48256E7D00141188/72E3126FF418886B4825774600112115


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Knowledge Law and Processes Soft Skills

Classroom Training Classroom Training Classroom Training

Foundation Course Module 2:Food Hygiene andManagement of FoodEstablishments

Induction Course Handling Difficult Customers

Basic Investigative Skills Basic Programme for HygieneOfficers

Serve with Passion andexcellence

Intermediate Course on FoodMicrobiology, Hygiene andSafety

Environmental Law &Enforcement Programme

Pest Management at Food

Establishments

On-Job-Training

Education and outreach Enforcement Process Interaction with Licensees


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Current Training programme

Workshops & Seminars

Knowledge

SafePreparationof SushiSeminar

FoodContaminant

sEmergingTrends &Challengesto FoodSafety

Importance

of Sanitationto Prevent

Prevention of Food Contamination Food Safety Management System

Food Poisoning Investigation by MOH

Licensing Requirements for of CentralKitchens by AVA

Food Hotels Asia Conference 2012

Food Safety based on HACCP training forCentral Kitchens by AVA

Accreditation & Conformance Conferenceby SAC


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New Officers

Domain Knowledge Processes Value Engagement

Disciplines 1. Domain Knowledge

2. Env Management

1. Operations

(SOPs, WIs,

protocols)

2. Policy

3. Law

1. Role, Purpose

& Impact of

NEA Officer

2. Ethics

3. Character

Development

1. Rules of Engagement

2.Effective interpersonal

communication with

public/offenders

3.WOG/People Centric Mindset

4. Basic psychology

5. Service Quality

Channel 1. Classroom Training

Induction Course

Foundation courses

2. E-learning

3. Assessment

References

1. Classroom

Training

2. E-learning3. References

4. On the job

training

5. Assessment

1. Orientation

Programme

2. Induction Course3. Corporate Video

4. Mentoring/

Buddy

1. Classroom Training

2. E-learning

3. References

4. On the job training

5. Assessment

Outcome COMPETENT, PROFESSIONAL, CONFIDENT AND ESTEEMED NEA OFFICER

Operation Ready Training Framework (New Officers)

OrientationProgramme

Classroom Training On-the-Job Training Assessment


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New Training Roadmap for Exisiting Hygiene Officers

Existing Officers

Knowledge Processes Engagement

New Workshops/Seminars

COMPETENT, PROFESSIONAL, CONFIDENT AND ESTEEMED NEA OFFICER

Basic Intermediate Advance

Foundation CourseModule 2: Food

Hygiene andManagement of

Food

Establishments

IntermediateCourse on Food

Microbiology,Hygiene and

Safety

Basic InvestigativeSkills

PestManagement at

FoodEstablishments

Basics on FieldEpidemiology

Basic Programme for HygieneOfficers

Environmental Law &Enforcement Programme

Update to Guide for HygieneOfficers

Field Manuals

(NEW)

Handling DifficultCustomers

Serve with Passion andExcellence

Cold ChainManagement

Course (NEW)

Setting up ofHACCP-based

Food SafetyManagement

System (NEW)


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Approach for New Courses

Classroom TrainingKnowledge

Pilot Participants for the

pilot run include SMs,Managers and officers

Fine-tune Participants of pilot run

will have a discussionon how the course canbe improve and fine-tune

Roll out The fine-tuned course

will be roll out to allhygiene officers


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New Courses

Classroom TrainingKnowledge

Cold Chain Management Course - 2 Days

Deepen officers knowledge on cold chain management

Understand the use of HACCP principles to maintain cold chain

Gain skills on inspection of cold chain system

Basics on Field Epidemiology 2 Days

Conducted by Dr Hisham of MOH

Equip officers with basic understanding of field epidemiology and outbreak investigation

Setting-up of HACCP-based Food Safety Management System - 3 Days

Deepen officers understanding of the HACCP concepts

Equip officers with knowledge on the setting up of a HACCP-based FSMS

Equip officers skills on inspecting a food establishments with HACCP-based FSMS


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New Field Manuel

Field ManualProcess

Field Manual to be developed as part of operationalexcellence initiative

Guide on field operations and technical procedurese.g. how to use PDA, thermometer etc

Easy reference for officers in the field

Project by: SM Sarifudin

(CRO)


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Safeguard Nurture Cherish

THANK YOU !


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Back-Up slides


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Workshops/Seminars

Knowledge

Date Title Description

Nov 10 Food Hygiene Seminar -Common causes of food poisoning-HACCP-based Food Safety Management System to reducehygiene lapses

Jan 11 Safe Preparation ofSushi Seminar

- Sharing by Japanese sushi chief on hygiene practices whenpreparing sushi

Jan 11 Food PoisoningInvestigation

-Sharing by MOH on science of field epidemiology, workflowon food poisoning and outbreak investigation

April 11 Food Contaminants Sharing by FAO, WHO & international food manufacturers onthe trends and emergence of food contaminants

May 11 SPLASH! Singapore Conference on regulation and management of swimmingpools


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Workshops/SeminarsKnowledge

Date Title Description

Jun 11 Control of Legionnaire'sDiseases

- Sharing by Dr Joshi on the spread of legionnaire's diseaseand how proper maintenance of cooling towers can preventthe disease

Jul 11 Licensing of CentralKitchens

- Sharing by AVA on the licensing requirements of centralkitchens

Aug 11 Emerging Trends &Challenges to Food

Safety

Sharing by AVAs international expert panel on the emerging

trends and challenges in food safety

Dec 11 Importance of Sanitation

to Prevent FoodContamination

Sharing by Prof Chris Griffith on the importance on hand

hygiene and environmental cleanliness to prevent foodcontamination


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Documents

Capability Development Hygiene Officers 12 July 2012 New Rev 3