💡 Course Overview
About This Course
The WSQ Food Safety Course (FSC) Level 1, formerly known as the Basic Food Hygiene Course, is a nationally standardized training mandated by the Singapore Food Agency (SFA). Every training provider in Singapore, including us (Adepco Consultants), delivers the same course curriculum, assessment structure, and certification.
This training is mandatory for every food handlers under the Singapore Food Agency (SFA) regulations and supports the Progressive Wage Model (PWM) for career and wage progression.
By completing this course, learners will:
✔ Able to work in the food industry that involves handling of food and beverage
✔ Gain practical food safety and hygiene knowledge
✔ Learn how to prevent food contamination and food-borne illnesses
✔ Understand the importance of cleanliness in food preparation
Regulatory Requirement & Industry Standards
As of July 1, 2023, all food handlers in retail and non-retail food businesses must complete this training to comply with SFA regulations.
⚠️ Employers who fail to ensure their staff undergo training, or hire untrained food handlers, may face enforcement actions by SFA.
What You’ll Learn 📖
By completing this WSQ food safety training, learners will gain practical knowledge and skills in:
✔ Practicing Good Personal Hygiene
✔ Using Safe Ingredients
✔ Handling Food Safely
✔ Storing Food Properly
✔ Maintaining Cleanliness of Equipment & Premises
Mode of Assessment
- Practical Exam
- Written Exam
Certificate 🔖
Upon successful completion, learners will receive a WSQ Statement of Attainment (SOA) for Food Safety & Hygiene Level 1 (Skill Code: FSS-FRC-1004-1.1).
- Letter of Attendance (LOA) can be issued by us after course completion, upon request, for your immediate submission to SFA.
- WSQ SOA will be issued by SkillsFuture Singapore (SSG) in 1-2 days after full payment of course fees and course completion.
Validity of Certificate
The WSQ Food Safety Course (FSC) Level 1 certificate is valid for 5 years. . To continue working as a food handler, individuals must undergo refresher training at the following intervals:
- Today – attend WSQ Food Safety Course Level 1 before commencing work as a food handler
- Year 5 – attend Refresher Training
- Year 15 and every 10 years – attend refresher training
Who Should Attend? 🙋♀️🙋🏻♂️
This course is essential for every Food Handler who is any person who handles and prepares food and beverages in food establishments licensed by SFA. Individuals not directly engaged in food manufacturing and preparation are not considered Food Handlers.
Only trained Food Handlers are allowed to handle food. Licensees must not let anyone who is untrained (e.g. cashiers not qualified as Food Handlers) to assist with food manufacturing and preparation. Therefore, if your cashier might prepare food at work, she must attain this WSQ Food Safety Level 1 certificate first.
Who are food handlers?
✅ Individuals working in food preparation and handling (e.g. culturing and canning, deboning and cutting, defrosting and cooking, packing of food in raw or cooked form). Examples:
👨🍳 Cook e.g. chef de partie, station chef, sous chef, head cook, junior chef, assistant cook, demi chef, commis chef, line cook, pastry chef, baker, fast food cook, grill cook
👩🍳 Kitchen assistant e.g. kitchen crew, bakery assistant, food preparation assistant, culinary assistant, kitchen steward, pantry assistant
🍔 Food service counter attendant e.g. fast-food service crew, bubble tea shop service crew, salad counter server, roast grill counter attendant, bartenders and mixologists
🥤 Food / drink stall assistant e.g. food court stall assistant, coffeeshop stall assistant, hawker stall assistant, juice bar crew
🍴Kitchen assistant e.g. kitchen crew, bakery assistant
Pre-requisites
- At least 17 years old
- Basic English or Mandarin proficiency
- Able to speak, listen, and read at Employability Skills Workforce Skills Qualification (ES WSQ) Workplace Literacy (WPL) Level 3
- Able to speak, listen and read English at a proficiency level not lower than the Employability Skills Workforce Skills Qualification (ES WSQ) Workplace Literacy (WPL) Level 3.
📘 Course Content
This government-mandated curriculum is standardized across all training providers. Topics covered include:
- Practise Good Personal Hygiene
- Importance of good personal hygiene
- Impact of good personal hygiene on prevention of food-borne illnesses
- Apply 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
- How to clean and wash food as required
- Handle 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 the growth of germs in food and expiry date
- 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
📅 Schedule
Our training venue is at Halycon Building, within 5-minute walk from Marymount MRT (Circle Line). We are convenient for those at Ang Mo Kio, Balestier, Bishan, Braddell, Hougang, Lorong Chuan, MacPherson, Newton, Novena, Paya Lebar, Punggol, Serangoon, Tai Seng, Thomson, Toa Payoh and Yio Chu Kang.
Course Duration
1 day consisting of 6 hours of training and 1.5 hours of assessment
We conduct the class on Saturdays.
- 29/3 Sat
- 5th Sat
- 12th Sat
- 19th Sat
- 26th Sat
💲Fees and Funding
Fees for Individuals – for those paying personally
For foreigners and Singapore citizens/ PRs/ LTVP+ holders below 21 years old, the full course fee is payable without funding.
| Course Fee (ex. GST) | ||
|---|---|---|
|
|
|
| Full Course Fee | $140 | $140 |
| Less SkillsFuture Funding | $70 | $98 |
| Payable by SkillsFuture Credit or Cash | $70
$82.60 (inc GST) |
$42
$54.60 (inc GST) |
For more info on SkillsFuture funding and its criteria, click here.
Fees for SME – for employers sponsoring their staff
For foreigners and Singapore citizens/ PRs/ LTVP+ holders below 21 years old, the full course fee is payable without funding.
| Course Fee (ex. GST) | ||
|---|---|---|
|
||
| Full Course Fee | $140 | |
| Less ETSS Funding | $98 | |
| Payable by Cash | $42 $54.60 (inc GST) |
|
| SME AP claim at $4.50 per training hour | $27 | |
| SME SFEC claim at 90% of training expenses ex GST | $37.80 | |
For more info on Enhanced Training Support for SMEs (ETSS) funding and its criteria, click here.
For more info on Absentee Payroll (AP), click here.
For more info on SkillsFuture Enterprise Credit (SFEC), click here and here.
📚Our Policies
- Click here for our policy on Funding
- Click here for our policy on Payment
- Click here for our policy on Withdrawal, Cancellation, No-show & Refund
