Follow F&B Safety & Hygiene Policies & Procedures

WSQ basic food hygiene course is a Singapore NEA accredited course (NOTE: With effect from 1 April 2019, all food-related functions will come under the Singapore Food Agency, SFA). Participants will be trained in the basics of food safety and hygiene required to be a certified food handler. Upon successful completion, participants will have the competency to work in kitchens, hawkers, food and beverage industry as required by NEA.

Available in English and Mandarin.

WSQ 食品卫生课程 – 新加坡

食品卫生课程为参与者提供有关食品安全和良好卫生习惯的相关知识与培训。课程包括卫生课程考试与卫生课程证书。预知详情请点击 FREE ENQUIRY 按钮询问。

Course Title

Follow Food and Beverage Safety and Hygiene Policies and Procedures (SSF)

Course Objectives

Train Food Handlers to follow Food and Beverage Safety and Hygiene Policies and Procedures to ensure food safety.

Food Hygiene Course Content

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

Use Safe Ingredients

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

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

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

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

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

Mode of Assessment

• Multiple Choice
• Practical Assessments
• Oral Questions

Food Hygiene Certificate

Participants who fulfil 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 food hygiene refresher courses to ensure continued practise of good food hygiene, within the period shown in the following table.

Food Hygiene Certificate Check

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