Kerja Intern di NTUC Fairprice Co-operative Ltd - Maukerja

Updated on 23 Apr. 26

Intern A (Batch: Sep 26 to Jan 27)

1A. Support on the operations of the internal microbiological lab (key role).

1B. Conduct central kitchen hygiene inspection.

2. Review food safety documents to maintain its relevance.

3. Assist in management of the Food Safety Mgt System.

4. Assist in product evaluation and validation studies.

5. Assist or develop SOPs on food safety matters.

6. Draft basic reports for trend analysis.

Intern B (Batch: Sep 26 to Jan 27)

1A. Assist in food safety inspection at Senoko central kitchen and offsite kitchens. Assist in conducting staff hygiene training. (key role)

1B. Support on the operations of Incoming QC checks of food products.

1C. Assist in arranging and collecting food samples for lab testing and conduct hand and equipment swabs during the site inspection.

2. Review food safety documents to maintain its relevance.

3. Assist in management of the Food Safety Mgt System.

4. Assist in product evaluation and validation studies.

5. Assist or develop SOPs on food safety matters.

6. Draft basic reports for trend analysis.

Intern C (Batch: Sep 26 to Jan 27)

Food Safety (FCF Team) Support

• Assist in preparing documentation for new food-service concepts, including food safety checklists, hazard identification, and operational control requirements.
• Support on-site food safety verifications such as temperature logging, hygiene observations, risk-based assessments, and audit follow-ups.
• Help consolidate findings and prepare simple reports for supervisors' review.
• Assist with data housekeeping, photo documentation, and record organisation to ensure audit readiness.

Nutrition Team Support

• Perform basic nutrient profiling and menu evaluation using established templates and nutritional databases.
• Support development of simple nutritional summaries, client-specific dietary compliance checks, and ingredient-level reviews.
• Assist in reviewing recipes, identifying potential nutritional risks (e.g., sodium, sugar, allergen concerns), and preparing draft NIP tables under guidance.
• Conduct basic data compilation for institutional clients (e.g., contract catering menus, nutritional dashboards).
• Support cross-functional tasks with FCF, Nutrition, and relevant stakeholders when required.
• Assist in project coordination, file management, documentation updates and administrative tasks.
• Uphold confidentiality, accuracy, and professional standards in all deliverables.