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Speech at Launch of the WSQ Food Manufacturing Specialisation during the Graduation Ceremony

Mr Hawazi Daipi, Senior Parliamentary Secretary for Manpower and Education, Kranji Camp III

Skills, training and development
Lye, President and Chief Executive Officer, SATS
Mr Winston Toh, Deputy Chief Executive, Singapore Workforce Development Agency
COL Tan Kan Whye, Chief Supply Officer, Singapore Armed Forces
Distinguished guests
Ladies and gentlemen

Introduction

  1. Good morning. I am pleased to attend today's graduation ceremony for 20 cookhouse workers from Singapore Food Industries (SFI), a subsidiary of SATS. Today, these workers will receive Statement of Attainments (SOAs) under a new training pathway for the food manufacturing industry, known as the Singapore Workforce Skills Qualifications (WSQ) Food Manufacturing Specialisation. This is a significant initiative because the WSQ Food Manufacturing Specialisation enables industry players to raise safety standards, boost workplace productivity and upskill their workforce.

    Singapore's Food Manufacturing Industry
  2. According to data from SPRING Singapore, the local food manufacturing industry comprises about 850 companies, of which an estimated 96 per cent are small and medium-sized enterprises (SMEs). The industry employs more than 25,000 workers, of which approximately 70 per cent possess primary or secondary school qualifications. Anecdotal evidence also suggests that a large proportion of the rank-and-file employees in the industry are mature workers aged 40 and above, and I can see some among us here today.
  3. In other words, the local food manufacturing industry predominantly consists of companies that operate with modest resources and employ mature low-wage workers. It is therefore imperative to raise the capabilities of industry players and boost the job-readiness of the food manufacturing workforce.

    Overview of the New WSQ Food Manufacturing Specialisation
  4. This is where the Singapore Workforce Development Agency (WDA) plays an important role. The WDA developed the new WSQ Food Manufacturing Specialisation as a training pathway under the WSQ framework for Generic Manufacturing. They have set aside $1 million for the WSQ Food Manufacturing Specialisation, and targets to train approximately 1,000 workers in the food manufacturing industry over the next two years. Therefore the 20 of you graduating today are pioneers and you set the path for the 25,000 odd workers in this industry to follow in your footsteps.
  5. The training pathway offers two qualification levels – WSQ Certificate in Food Manufacturing for rank-and-file employees, and WSQ Advanced Certificate in Food Manufacturing for supervisory-level staff. The course structures for both qualifications have been designed to elevate workers’ competencies in three important areas – one, food safety and hygiene; two, food packaging; and three, general workplace productivity.
  6. Workers will be trained on the proper techniques for ensuring that food is handled, prepared and manufactured in a safe and hygienic manner, based on the industry's stringent quality standards. I think you all understand better, why the WDA and the industry place emphasis on food hygiene and safety, because it would otherwise affect the health of so many. They will also pick up knowledge on enhanced food packaging techniques which can help to extend the shelf life and retain the nutritional value of manufactured food products.
  7. In 2010, the nominal value-add per worker in the food manufacturing industry stood at $73,000, which is significantly lower than the figure of $90,300 for the economy as a whole. It is therefore crucial to raise workplace productivity for the industry, so that employees can add greater value to their companies and the economy. This is why the WSQ Food Manufacturing Specialisation has also incorporated productivity courses designed for workers to acquire know-how in working faster, smarter and more effectively. In other words they are trained to be more efficient. An example of such a course would be WSQ Apply 5S Techniques, which is a foundational module on proper systems and processes for raising productivity.

    Benefits of the New WSQ Food Manufacturing Specialisation
  8. Ultimately, the WSQ Food Manufacturing Specialisation will raise overall standards in the industry and enhance Singapore's reputation as a high-quality producer of manufactured food products. This will in turn help to attract foreign investments which will continue to stimulate opportunities and growth for the industry.
  9. The WSQ Food Manufacturing Specialisation will also benefit the industry's mature low-wage workers by giving them the opportunity to obtain full WSQ qualifications at the Certificate or Advanced Certificate level. This will help to ensure their job-readiness, upgrade their skill sets and improve their productivity so that they can add greater value to their employers and the industry. And I hope through this your income may increase and your own satisfaction in doing your work in this industry will also increase.

    Singapore Food Industries as an In-house Approved Training Organisation
  10. Let me share with you SFI's achievement in training its staff under the WSQ framework. SFI operates the cookhouses in SAF camps, including those located here in Kranji Camp III. The company was appointed by WDA as an in-house Approved Training Organisation (ATO) under the WSQ framework for Generic Manufacturing in 2010. Since then, they have trained 469 workers under the framework, in various modules designed to raise workplace productivity and enhance food safety.
  11. As an ATO, SFI is able to customise their training courses based on their operational needs and their workers' skills gaps. This has allowed their employees to acquire skills and knowledge that are highly relevant to their job scopes and workplace requirements.

    Singapore Food Industries as the First In-house Approved Training Organisation for the WSQ Food Manufacturing Specialisation
  12. SFI is also the first ATO to commence training under the WSQ Food Manufacturing Specialisation since the training pathway was rolled out in December 2011, just last year. To date, they have trained 104 employees, including today's graduands, in various modules under the Certificate level.
  13. SFI's cookhouse workers have benefitted from the WSQ Food Manufacturing Specialisation by acquiring knowledge of productivity concepts. The knowledge has served them well as they go about their daily tasks in SFI's automated cookhouse in Kranji Camp III. Thanks to the combination of WSQ training and automated cooking equipment, SFI has raised productivity in the automated cookhouse by about 12 per cent. Previously, 16 workers were required to perform cooking, serving and other tasks at the cookhouse. After training and automation, the same tasks can now be performed by 14 workers with no drop in service standards. The increased productivity has helped SFI to alleviate ongoing labour shortages at various cookhouses. In fact I just spoke with Mr Toh earlier on whether this training will be useful for other SMEs in this industry, because I know very well that many food manufacturers are looking for workers, but very often, they turn to the foreign workforce. However this is not sustainable because there is a limit on the number of foreign workers we can bring to Singapore. So this course, as proven by SFI, is useful in raising productivity and perhaps also in training people who may not want to work full-time in the manufacturing companies.
  14. Their cookhouse staff have definitely benefitted from the training. Take the example of Madam Jamilah bte Yahaya and Mr Tan Chong Hwa, two Singaporeans who work as supervisors in the cookhouse's Muslim and non-Muslim kitchens respectively. Madam Jamilah is 50 years old and has been working with SFI for 10 years, while Mr Tan Chong Hwa is 47 years old and has been with the company for 14 years. Both supervisors have attended the WSQ course on Apply Hygiene and Safety Practices in Food Manufacturing. The training has provided them with useful knowledge and skills in areas such as subordinate management and food preparation, which are highly relevant to their roles as kitchen supervisors. Both Madam Jamilah and Mr Tan feel that they are now more confident of discharging their duties more effectively, thanks to the WSQ training that they have received.
  15. Their stories have proven that mature workers can leverage on WSQ training to enhance their job-readiness. This will ultimately help to improve their livelihoods and build better futures for themselves and their loved ones. I look forward to presenting them and their fellow graduands with their SOAs later in the programme. Meanwhile, please join me in extending a round of applause to all the 20 graduands. Well done!
  16. Let me say a few more words. In view of the positive training outcomes, SFI will train another 300 workers, under the WSQ Food Manufacturing Specialisation over the next two years. This is a commendable plan. I think after seeing the progress of these 20 workers, they are now ready to roll out the training programme to more workers. In recognition of their commitment to the skills upgrading, I would be pleased to present SFI with a plaque later in the programme as well.
  17. I am gratified to know that industry players such as the Singapore Food Manufacturers' Association, SFI, Chinatown Food Corp, Yue Yan Delicacies, Pure Eddiction and Yee Lee Oils & Foodstuffs have indicated their strong support for the WSQ Food Manufacturing Specialisation. They will be signing a Memorandum of Understanding (MOU) with WDA today, to affirm their commitment. I would like to take the opportunity to encourage more food manufacturing companies, especially SMEs, which I mentioned earlier, to adopt the specialised training pathway as well.

    Conclusion
  18. In conclusion, I would like to congratulate all 20 graduands for their achievements in attaining SOAs under the WSQ Food Manufacturing specialisation. I would also like to express my appreciation to companies that have signalled their support for this new training pathway.
  19. Thank you.