A food handler is any person who handles and prepares food and beverages in SFA-licensed food retail establishments.
Chefs, sous chefs, cooks, kitchen assistants, and food stall assistants are considered food handlers as they are primarily involved in food preparation.
Managers, captains, waiters, cashiers, dishwashers, cleaners, and other service staff are generally not considered food handlers as they are not directly involved in food preparation. They will be considered as food handlers only if they are also involved in the handling and preparation of food and beverages. This may involve the washing and cutting of raw fruits, vegetables, and meat, the processing of ready-to-eat food (in raw or cooked form), preparation of sauces, spices and condiments, and the mixing of beverage drinks, among others.
Training Course for Food Handlers and Food Hygiene Officers
To support and complement the SAFE framework, SFA has implemented a training framework.
The Food Safety Courses (FSC) are organised into four levels:
Level 1 of the FSC covers basic food safety principles for food handlers.
Level 2 of the FSC is for food handlers who level up and take on greater responsibilities in the kitchen. It equips them with the know-how to conduct food safety checks for their specific work areas.
Level 3 of the FSC will equip Food Hygiene Officers (FHO) with the knowledge to implement food safety pre-requisite programmes and basic principles of HACCP and Food Safety Management System (FSMS).
Level 4 of the FSC is for FHOs to become Advanced FHOs — the course will cover the implementation of FSMS and how to conduct broader food safety checks and internal audits.
The breadth and depth of the curriculum increase as attendees progress through the levels. Food handlers and food hygiene officers will be required to complete the relevant courses following the rollout of the SAFE framework.