WSQ Basic Food Hygiene Course

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 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 SkillsConnect website.
Course Features
- Course Reference Number TGS-2019503263
- Duration 1 Day
- Mode of Training Classroom
Course Provider

Guilford Training Centre
Full | Sporeans 21 - 39 yrs old / PRs 21 yrs old & above | Sporeans 40 yrs old & above (MCES1) | |
---|---|---|---|
$140.00 | $28.00 | $14.00 | |
Funding Validity Period |
*Read more on SkillsFuture Subsidy calculation, MCES1 and Workfare