food waste disposal and reduction

Food Waste Disposal 2


TSC: FSS-WMO-2007-1.1

Course Duration: 8 hours

Up to 70% SkillsFuture Funding

Learners will have a comprehensive understanding of the various preparation states of food items, how to prevent cross-contamination by taking preventative measures, the common causes of food spoilage and disposal, as well as how important it is to dispose of food properly.

The course will cover the different categories of preparation state for food items, preventive measures against cross-contamination, common reasons for food spoilage and disposal, and the importance of following correct disposal procedures.

  1. Identify causes and preventive measures related to food spoilage and wastage due to preparation, cross-contamination and equipment faults.
  2. Dispose food waste in accordance with the Standard Operating Procedures (SOPs) for efficient waste management.
  3. Operate equipment effectively for the processing of food waste.
  4. Use correct disposal procedures, taking into consideration recycling and eco-friendly features to discharge effluents according to SOPs.

Applicants who are working in Food Service Industry involving handling of food and managers handling the restaurant costs.

Mode of Delivery
  • Classroom Learning
  • Assessment
  • Classroom: 6.5 hours
  • Assessment: 1.5 hours
  • Total Hours: 8 hours
  • No Formal Qualification & Lower Primary
  • Able to speak, listen, read and write English at a proficiency level not lower than the Employability Skills WSQ Level 2 Workplace Literacy (WPL)
  • Positive Learning Attitude



Our location

120 Oxley Rise, S(238709)

send us a message