SFA, together with SSG, have harmonised the training curriculum and assessment across retail and non-retail food businesses, in alignment with the refreshed SSG Skills Framework (SFw) for Food Services. 

With effect from 1 January 2023, food handlers from both retail and non-retail food businesses would be required to pass WSQ Food Safety Course Level 1. 

A Food handler is any person who handles and prepares food and beverages in food establishments licensed by the Singapore Food Agency (SFA). Chefs, sous chefs, cooks, kitchen assistants, food stall assistants, and food manufacturing workers are considered food handlers as they are primarily involved in food manufacturing and preparation. Food manufacturing and preparation may involve activities such as culturing, canning, deboning, cutting, defrosting, cooking, and packing of food in raw or cooked form, among others. 

For participants who are competent in the assessment of the training, a Statement of Attainment (SOA) issued by SSG will be awarded to the participants.

A Food Hygiene Officer (FHO) oversees and implements effective food hygiene measures that ensure food is prepared in a safe and hygienic manner. Having a senior staff member trained as a FHO will reinforce a high standard of food and personal hygiene in food establishments.

The FHO scheme was introduced to help food establishments in December 2000. The objectives of the FHO scheme include: 

1. Training supervisors and managers of food establishments to implement and maintain good hygiene practices;

2. Assisting operators to conduct in-house supervision and correct irregularities detected; and

3. Promoting professionalism in the food retail industry.

Since then, licensees of the following categories of food establishments have been required to appoint a senior staff member (such as a chief chef, sous chef, restaurant manager, operations manager, or supervisor) to be trained as a FHO.

1. Restaurant

   • Housed in two or more adjacent units in private and HDB shophouses; or with kitchen area exceeding 16m2

2. Caterer

3. Canteen

4. Food court

FHOs will help owners or licensees oversee and enhance the standard of hygiene and sanitation in their premises. In between SFA's inspections, they play the role of food safety checkers who rectify hygiene irregularities. 

To qualify as a FHO, the appointed staff member will need to attend and pass the WSQ Food Safety Course Level 3 (formerly known as WSQ Conduct Food & Beverage Hygiene Audit course). 

For participants who are competent in the assessment of the training, a Statement of Attainment (SOA) issued by SSG will be awarded to the participants.