WSQ Basic Food Hygiene Course

Food Hygiene / Food Safety Course Content

1) Practise Good Personal Hygiene

• Importance of good personal hygiene
• Impact of good personal hygiene on prevention of food-borne illnesses
• Hand washing procedures
• Importance of working only when in good health
• Environmental Public Health (Food Hygiene) Regulations

2) Use Safe Ingredients

• Use safe and wholesome food ingredients
• Clean and wash food as required

3) Handling Food Safely

• Impact of safe defrosting to prevent contamination
• Importance of preventing cross-contamination
• Considerations for handling high-risk food
• Considerations for handling ready-to-eat food
• Importance of maintaining food hygiene during food transportation
• Environmental Public Health (Food Hygiene) Regulations
• Separate and label meat grinders used for processing mutton, pork and beef

4) Store Food Safely

• How temperature affects growth of germs in food
• Importance of holding and storing food at proper temperatures
• Importance of maintaining proper storage conditions
• Importance of ensuring that food products and items used in food preparation and service are stored away from potential sites of contamination
• Importance of stock rotation, such as first expire, first out (FEFO) system
• Environmental Public Health (Food Hygiene) Regulations

5) Maintain cleanliness of utensils, equipment and service/storage areas

• Importance of using correct procedures during cleaning
• Importance of using clean and safe utensils and equipment to prepare food
• Importance of keeping premises clean to prepare food safely
• Impact of good refuse management
• Importance of effective pest control at food establishments
• Environmental Public Health (Food Hygiene) Regulations

Who Should Attend

Any employee who is planning to work in the F&B Industry, who handle and prepare food and beverage in SFA-licensed food establishment i.e. Kitchen Managers, Supervisors, Chefs, Sous Chefs, Cooks, Kitchen Assistants, Food Stall Assistants and all food and beverage handlers.

• Food handlers who prepares food and beverages in NEA-licensed food retail establishments and hawkers.
• Any personnel who require a food hygiene cert, food handler certificate or food safety certificate.

Minimum Entry Requirement

• At least 16 years old
• Able to speak, listen, wrote, and read basic English or Mandarin
• No prior work experience required

How long does the Food Hygiene / Food Safety course take ?

The Food Safety Course Level 1 is a one day course, covering 7.5 hours (including assessment).

Food Hygiene Course Assessment Mode

At the end of the course, participants will be required to undergo an assessment for 1.5 hours which comprises of practical performance (PP), written assessment which consist of Multiple-Choice Questions (MCQ) and Short Answer Questions (SAQ).

• Multiple Choice
• Short Answer
• Practical Assessments

Learning Outcomes

To equip participants with the knowledge and understanding on the importance of Food hygiene and safety while preparing or handling food

Food Hygiene Certificate

Participants who fulfill all requirements will be certified with a Statement of Attainment (SOA) issued by the SkillsFuture Singapore (SSG)

Validity of Food Hygiene Certificate

Food hygiene certificates are valid for 5 years upon completion. After passing the basic food hygiene course, food handlers can attend the Food Hygiene Refresher Course to ensure continued practice of good food hygiene, within the period shown in the following table.

Food Hygiene Refresher Training	Compliance
1st refresher training	By 5th year from the Basic Food Hygiene Course (BFHC) course passed date
2nd and subsequent refresher training	Every 10th year from last refresher course pass date

Food Hygiene Certificate Check

If you have taken a Singapore food hygiene course before, past food hygiene certificate can be retrieved from the Skills Passport website.

You can also visit our step by step guide – [how to check food hygiene certificate expiry] and [how to get my food hygiene certificate]