About The Course
Learning Objectives
1. Food safety practices and regulatory requirements
2. Types of prerequisite programmes.
3. Types of workflows and zoning methods to prevent cross-contamination.
4. Food safety and hygiene inspection policies, procedures and work instructions.
5. Methods used to conduct inspection/check on pre-requisite programmes, food safety and hygiene standards for the entire premises.
6. Food safety and hygiene lapses and corrective actions.
7. Concepts and principles of Hazard Analysis and Critical Control Points (HACCP).
Target Audience: The WSQ Food Safety Level 3 certification is designed for Food Hygiene Officers (FHOs) and personnel working in SFA-licensed retail and non-retail food establishments who are involved in food handling and preparation roles such as kitchen managers, supervisors, chefs, cooks, and food stall assistants.
WSQ FSC Level 3 is a one-time certification. FHOs who also perform the activities of a food handler are required to attain the WSQ FSC Level 1 or WSQ FSC Level 2 within 5 years of passing the WSQ Level 3.
Prerequisites: It is recommended that learners bring their own laptops or tablets for the class. Learners are eligible for SSG training grants only if they pass the course. Those who fail the assessment will not qualify for SSG funding, that is applicable for Singaporean and Singapore PR learners. Learners are encouraged to assess their capability in food safety practices before registering. Learners should have the ability to converse, read & write in English/Chinese, depending on the language they registered for. No slippers, ensure long hairs are tied up and no nail polish
Course Duration: 21 Hours (including 2 hours assessment).
Written Assessment (Multiple-Choice Questions): 20 minutes, Practical Assessment (Video): 40 minutes. Practical Assessment (On-site): 60 minutes.
Day 1 & 2 – 9AM to 6 PM, Day 3 – 9 AM to 3 PM
Passing criteria: Written Assessment: Achieve a 100% score for all questions in the MCQ and short answer segments. Practical Assessment: Achieve a 100% score for all questions during the practical assessment. Attendance: 100% attendance is mandatory to complete the course. Please note that candidates are required to get all questions correct (100% score) for BOTH the Written Assessment & the Practical Assessment in order to be certified as Competent (“C” Grade). Recovery process is allowable within the assessment time allocated. Please be reminded that for each wrongly answered question, not more than ONE recovery attempt (oral rephrasing of question by the Assessor) is permitted.
Course Language: English, Mandarin.
Learners are required to bring their own laptops or tablets for the class.
Safety boots are not required to be worn for any of the food safety courses.
Course Id: English - TGS-2025057930, Mandarin - TGS-2025057929.
Entry Requirements
Prerequisites: It is recommended that learners bring their own laptops or tablets for the class. Learners are eligible for SSG training grants only if they pass the course. Those who fail the assessment will not qualify for SSG funding, that is applicable for Singaporean and Singapore PR learners. Learners are encouraged to assess their capability in food safety practices before registering. Learners should have the ability to converse, read & write in English/Chinese, depending on the language they registered for. No slippers, ensure long hairs are tied up and no nail polish
