Risk & Crisis Management for Food Services



No one ever expects a foodborne illness to happen to their business…

but the unfortunate truth is that crisis can and does strike food and beverage establishments.


From food poisoning to vendor management, knowing how to manage these emergencies is crucial for maintaining operations and protecting your customers. In this workshop, we’ll discuss some of the most common crises that occur in the food industry and provide guidance on how to handle them effectively. So whether you’re a restaurant owner or a manager at a catering company, join us for expert advice on how to stay safe during times of crisis.

Who should attend?

If you are a owner / manager
  • Avoid costly food poisoning crises with expert guidance

  • Gain knowledge and confidence to manage risk in F&B sector

  • Know the various types and danger levels of food poisoning

  • Manage communications with confidence and authority in crisis

  • Understand Crisis Management and Business Continuity Management

  • Get access to resources and templates that can help you stay compliant

    Trainers & Speakers

    Roland Teo

    Head, Regional Advisory Group for Southeast Asia, RIMS

    Roland is an award-winning risk management practitioner with 20 years of experience in Enterprise Risk Management, Business Continuity Management, and Credit Management across sectors and the region.

    He's a full-time risk practitioner in a public hospital and an active volunteer in global risk professional and standard groups.

    As Director of the Singapore Business Federation, he launched the National Business Continuity Management Programme in 2008. (Singapore apex business chamber). Roland trains at universities, professional groups, and local/regional risk management events.

    Keith Ho

    Certified HR Professional (IHRP-CP)

    Keith is an HR professional with ten years of experience, certified by the Institute for Human Resource Professionals and the Singapore Human Resources Institute. He specialized in Recruitment, Compensation & Benefits and Learning & Development. He held roles at the Singapore Productivity Centre, Institute of Singapore Chartered Accountants, TungLok Group, St. Regis Singapore and Fragrance Hotel Group. Keith facilitated training sessions for various academies and councils, holds ACTA & DACE certifications and is a MOE registered instructor. He's approved as a Food Safety Trainer by the Singapore Food Agency and is a Certified Workplace Health Facilitator. He's currently studying Law at the University of Birmingham.

    Yuri See

    Founder - CEO, Region Labs Pte Ltd

    Yuri graduated from the University of Strathclyde with a Master of Science degree. He is a practitioner of risk management with a significant amount of regional business experience in Operations and Finance, Financial Services, Transportation, and FMCG industries.

    Yuri is an expert in the areas of green field business development, information security and privacy, and other related fields.

    Programme Fees

    Participant ProfileSelf SponsoredSMENon-SME
    Singapore Citizen < 40 years old

    Permanent Resident LTVP+

    (Individuals must be at least 21 years old)

    (After SSG Funding 70%)

    (After SSG funding 70% + ETSS Funding 20%)

    (After SSG Funding 70%)
    Singapore Citizen ≥ 40 years old$200

    (After SSG funding 70% + ETSS Funding 20%)

    (After SSG funding 70% + ETSS Funding 20%)

    (After SSG funding 70% + ETSS Funding 20%)

    Eligibility Criteria

    The company must be registered or incorporated in Singapore, and it must also meet the following criteria:

    – The applicant is enrolling in the course for the first time.
    – The applicant must be currently employed in the Lifestyle cluster i.e. Food Services/Retail/Hotel sector.

    – The applicant must achieve at least 75% attendance and pass all assessments.
    – If the applicant is a company-sponsored candidate, the payment must be made through corporate channels. (e.g., Corporate GIRO, PayNow, Corporate Credit Card).

    Supporting Organisations

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