EDUQUEST BLOG

ENHANCED TRAINING SUPPORT PACKAGE (ETSP) and ENHANCED ABSENTEE PAYROLL  As part of the Stabilisation and Support Package and supplementary Resilience Budget announced by DPM Heng Swee Keat, enterprises(SMEs and non-SMEs) in the tourism, air transport, retail, food, and beverage (F&B), point-to-point transport/private bus companies, and arts and culture sectors will be eligible for the Enhanced Training Support Package (ETSP), comprising enhanced AP funding rate at 90% of hourly basic salary, capped at $10 per hour and enhanced Course Fee support at up to 90% of course fees. This is to support these enterprises who send their workers for selected sector-specific training programmes by SSG-appointed training partners. AP funding is not applicable to tourist guides, who are self-employed persons. From 1 May 2020, the enhanced absentee payroll rates will be further extended to cover all sectors. This will apply to all courses that are eligible for absentee payroll funding today, e.g. s

A refrigerator is not just a container where you keep things cool. Refrigeration slows down the bacteria growth and increases the lifespan of food, keeping food fresh and safe. Storing foods in the proper area of the fridge reduces the risk of cross-contamination. Maintaining proper temperatures of the chiller and freezer compartment is important. Bacteria grow rapidly within the danger zone temperatures of between 5 °C to 60°C. As such, ensure that chillers are kept at temperatures between 0 °C to 4 °C. Freezers should be kept at -12°C or -18°C if you intend to store frozen meats for a longer period.   Most of us stuff the refrigerators to the fullest, especially during festive periods. Stuffing or over-stocking blocks the air, preventing the cold air to circulate. As such, the refrigerator has to work harder to maintain the temperature. Refrigerators should also be cleaned regularly so that frozen and chilled food remains safe. Check the rubber lining to ensure th

1. Don’t work if you are feeling unwell. Seek medical attention immediately. 2. Wash hands with soap -    Before you handle the food -   After using the toilet -    Even after you cough or sneeze         - Make a good lather when using soap and rub fingers, nails, back of hands and wrist. 3. Dry hands either using paper towels or hand dryers. 4. Avoid sneezing and coughing around the food displayed. 5. Avoid touching eyes, nose, and hairs while handling the food. 6. Avoid long nails and avoid wearing rings or other accessories which may trap dirt. 7. Cover wounds or cuts on your hands with waterproof bright colored  plasters. 8. Always wear clean clothes. 9. Never handle food with bare hands. Use gloves or utensils. 10. Cooked food should be stored above raw  food. 11. Display cooked food within showcases with a sneeze guard. 12. Keep your food handling premises clean to ke

1. Conduct daily checks on employees to ensure that they are in good health. Employees that are sick should not be allowed to prepare and/or handle food. Employees should go to the doctor and rest until cleared of all symptoms. 2. Non-food Handlers are not allowed in the food preparation area. 3.  Provide customers with serving spoon for sharing food along with napkins and/or disposable paper serviettes. 4.  Clean the premises meticulously at the end of the day and dispose of all waste/scrap food to keep the premise free from pests. 5.   Use covered refuse bins lined with plastic bags. When disposing of refuse, tie the plastic bags securely and dispose of them in designated areas. Want to know more? Join other aspiring entrepreneurs and cooking enthusiasts to learn more about basic food hygiene. Click here to register for WSQ - Follow Food &Beverage Safety and Hygiene Policies and Procedures. Click here for upcomin

Pouring. French press. The exact duration of brewing. The correct water temperature. You can employ all of the above techniques; But at the end of the day, the choice of coffee beans gives the biggest effect and flavor. If you are not choosing the right coffee beans you are compromising on the quality and taste. Although merely picking the best coffee bean is not the only criteria for brewing an awesome coffee. Storing them properly is as important as choosing the right one. So before you invest money buying a coffee, read further to : Identify what to look for in your Coffee Bean; And  Know what is to be done, once you’ve bought it home  Coffee Bean Types: Coffee Arabica is known for its superiority. Why superior? Because it has a pleasing flavor, aromatic belongings, and low acidity. It’s harvested in the higher altitudes and cost high to grow. This sells at a higher price because of its low yield plant production and labor intensive. Arabica Bean: Coffee Arabica is known for

Culinary art is the art and science of preparing, cooking and presenting food. Crafting unique and awe-inspiring food creations that tantalizes all the senses, it is no wonder that a career in the culinary sector is growing in popularity.     Origin of Culinary Art Culinary arts originated from ancient times where chefs labor all day in great castles to produce sumptuous, mouth-watering meals that are fit for a king, literally. With time, these fine dining gourmet meals are brought out of the castles where the classical menus are prepared, re-interpreted, enhanced and tweaked by great chefs (some of which are apprentices of the original chefs) into popular dishes that are enjoyed till today. A well-trained chef uses his knowledge of the food ingredients as well as the basic principles of cooking to determine how to prepare a dish that can bring out even the most subtle of flavors from ingredients used or fuse different types of cuisines to create interesting fusion

The ever-growing consumerism has not only put pressure on food producing and handling companies but has also made us cautious about our health and well-being. Wholesome food with safe food handling practices and a well-maintained kitchen has become an imperative requirement. Singapore, being a “food haven”, is not any different in its food standard expectations as eat outs here have become part and parcel of Singaporean culture and lifestyle. Certainly proper hygiene is a fundamental requirement for food preparation. Our food can contaminate at any point from slaughtering or harvesting, processing, storage, distribution, to its preparation. Lack of adequate food hygiene knowledge can lead to foodborne diseases. Good practices would not only aid in avoiding adverse food reactions but also help decrease food waste and boost workplace efficiency. The following 5 tips will help you learn training benefits: 1) Practice good personal hygiene Wash and dry hands thoroughly before handli