$12.00 registration fee is charged inclusively.

What’s In It For Me

1.It is a regulatory requirement to pass this course in order to be a food handler.

2.To equip you with the knowledge and skills to prepare safe and hygienic food.

Course Overview

This course has been specifically to equip food handlers of both retail and non-retail food establishments with the knowledge and application skills to follow food safety and hygiene procedures and policies, as well as maintain the cleanliness and upkeep of premises

Course Duration

Training / Lecture Hours: 6 Hours

Assessment Hours:

MCQ & Short Questions – 1 hour

Practical – 30 mins

Course Outline

 Part 1 Practise Good Personal Hygiene

• Importance of good personal hygiene
• Impact of good personal hygiene on the prevention of foodborne illnesses
• Hand washing procedures
• Importance of working only when in good health
• Environmental Public Health (Food Hygiene) Regulations

Part 2 Use Safe Ingredients

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

Part 3 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

Part 4 Store Food Safely

• How temperature affects the 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

Part 5 – 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

Mode of Assessment

Multiple Choice, Short Questions and  Practical Assessments

Training Methodology: Lectures, Role Plays

Certification Obtained and Conferred by

Statement of Attainment (SOA) from SkillsFuture Singapore (SSG)