Capability Development of Hygiene Officers

Hygiene Workshop Goh Shaun

19 July 2012

Overview

S/No
1 2 3 4 5

Item
Challenges Current Training Programmes

Transiting to the New Paradigm

Operationally Ready Training Framework (New NEA officers) Training Roadmap for Existing NEA officers

Challenges

A more vocal and educated public

A more diverse population

A more globalized world

Current Training Programme

Guidebook
Knowledge & Process
Done: August 2011 By: Nelvin Mgr and team

Educational Material

Conduct

IT Corporate Applications

Training

Personnel Applications Handling/ Attending To feedbacks/ appeals/ queries

SOPs/COPEH/ Working Instructions/ Guidelines Enforcement Matters

Current Training Programme

Knowledge Law and Processes Soft Skills

Classroom Training
Foundation Course Module 2: Food Hygiene and Management of Food Establishments Basic Investigative Skills Intermediate Course on Food Microbiology, Hygiene and Safety Pest Management at Food Establishments

Classroom Training
Induction Course

Classroom Training
Handling Difficult Customers

Basic Programme for Hygiene Officers Environmental Law & Enforcement Programme

Serve with Passion and excellence

On-Job-Training
Education and outreach Enforcement Process Interaction with Licensees

Current Training programme

Knowledge

Workshops & Seminars

Prevention of Food Contamination
Safe Preparation of Sushi Seminar Food Contaminant s Emerging Trends & Challenges to Food Safety

Food Safety Management System

Food Poisoning Investigation by MOH Licensing Requirements for of Central Kitchens by AVA Food Hotels Asia Conference 2012 Food Safety based on HACCP training for Central Kitchens by AVA Accreditation & Conformance Conference by SAC

Importance of Sanitation to Prevent

New Paradigm of Food Hygiene

Food Safety Management System

Enhanced riskbased surveillance

New Paradigm
Enhanced interagency collaboration Enhanced outreach & education

Operation Ready Training Framework (New Officers)

New Officers Domain
Disciplines 1. 2.

Knowledge
Domain Knowledge Env Management

Processes
1. Operations (SOPs, WIs, protocols) 2. Policy 3. Law

Value
1. Role, Purpose & Impact of NEA Officer 2. Ethics 3. Character Development

Engagement
1. Rules of Engagement 2.Effective interpersonal communication with public/offenders 3.WOG/People Centric Mindset 4. Basic psychology

Orientation Programme
Channel 1.

Classroom Training
1. Classroom Training E-learning References On the job training Assessment

On-the-Job Training
1. 2. 3. 4. Orientation Programme Induction Course Corporate Video Mentoring/

5. Service Quality

Assessment

Classroom Training Induction Course

1. 2. 3. 4. 5.

Classroom Training E-learning References On the job training Assessment

Foundation courses 2. 3. 4. 5.

2. E-learning 3. Assessment References

Buddy

Outcome

COMPETENT, PROFESSIONAL, CONFIDENT AND ESTEEMED NEA OFFICER

New Training Roadmap for Exisiting Hygiene Officers

Existing Officers Knowledge
Basic Foundation Course Module 2: Food Hygiene and Management of Food Establishments Basic Investigative Skills Intermediate Intermediate Course on Food Microbiology, Hygiene and Safety Advance Cold Chain Management Course (NEW)

Processes
Basic Programme for Hygiene Officers

Engagement
Handling Difficult Customers

Environmental Law & Enforcement Programme

Serve with Passion and Excellence

Pest Management at Food Establishments

Setting up of HACCP-based Food Safety Management System (NEW)

Update to Guide for Hygiene Officers

Basics on Field Epidemiology

Field Manuals (NEW)

New Workshops/Seminars

COMPETENT, PROFESSIONAL, CONFIDENT AND ESTEEMED NEA OFFICER

Approach for New Courses

Classroom Training Knowledge

Pilot
Participants for the pilot run include SMs, Managers and officers

Fine-tune
Participants of pilot run will have a discussion on how the course can be improve and finetune

Roll out
The fine-tuned course will be roll out to all hygiene officers

New Courses
Classroom Training Knowledge 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

New Field Manuel

Field Manual
Process

Project by: SM Sarifudin (CRO) Field Manual to be developed as part of operational excellence initiative Guide on field operations and technical procedures e.g. how to use PDA, thermometer etc Easy reference for officers in the field

Safeguard Nurture Cherish

THANK YOU !

Back-Up slides

Current Training Programme

Workshops/Seminars Knowledge
Date Nov 10 Title Food Hygiene Seminar Description -Common causes of food poisoning -HACCP-based Food Safety Management System to reduce hygiene lapses - Sharing by Japanese sushi chief on hygiene practices when preparing sushi -Sharing by MOH on science of field epidemiology, workflow on food poisoning and outbreak investigation

Jan 11 Jan 11

Safe Preparation of Sushi Seminar Food Poisoning Investigation

April 11
May 11

Food Contaminants
SPLASH! Singapore

Sharing by FAO, WHO & international food manufacturers on the trends and emergence of food contaminants
Conference on regulation and management of swimming pools

Current Training Programme

Workshops/Seminars
Knowledge
Date
Jun 11

Title
Control of Legionnaire's Diseases Licensing of Central Kitchens Emerging Trends & Challenges to Food Safety Importance of Sanitation to Prevent Food Contamination

Description
- Sharing by Dr Joshi on the spread of legionnaire's disease and how proper maintenance of cooling towers can prevent the disease - Sharing by AVA on the licensing requirements of central kitchens Sharing by AVAs international expert panel on the emerging trends and challenges in food safety Sharing by Prof Chris Griffith on the importance on hand hygiene and environmental cleanliness to prevent food contamination

Jul 11 Aug 11

Dec 11

Current Training Programme

Workshops/Seminars
Knowledge
Date
Jan 12

Title
Prevention of Cross Contamination

Description
Sharing by food consultant Ms Linda Quek on measures to prevent cross-contamination and MOH on food poisoning investigation

Apr 12

Food Hotels Asia 2012

Sharing by international experts on principles of food safety, HACCP, setting up of HACCP-based FSMS and the auditing of HACCP-based FSMS
Sharing by German delegates on the 2011 E.coli outbreak and response in Germany Industry training on food safety based on HACCP by AVA for their licensees with Central Kitchens Sharing by SAC, food auditors and AVA on the global development of food safety stadnards and certification Sharing by rodent control practices by Mr Ng Say Kiat of Singapore Pest Management Association

Apr 12 Jun 12

Singapore-German E.Coli Symposium AVAs Food Safety based on HACCP training for Central Kitchens Accreditation & Conformance 2012 Rodent Management & Control

Jul 12 Jul 12

Current Training Programme

Workshops/Seminars
Knowledge & Processes
Date
Nov 10

Title
1st Food Hygiene Workshop

Description
-Sharing by EHI on Overview of EHIs Research on Food Science -SERO on Collaborative Approach with Stakeholders of Blk 58 New Upp Changi Road Hawker Centre - Brainstorming by officers on on how to enhance education and outreach to food handlers -Sharing with officers on the on-going risk profiling of food establishments -Brainstorming by officers on how planning of inspections can be enhanced

Apr 11

2nd Food Hygiene Workshop