Contents in this page
Who is a Food Handler?
A Food Handler is any person who handles and prepares food and beverages in food establishments licensed by SFA.
Examples of Food Handlers include:
- chefs, sous chefs, and cooks
- kitchen assistants and food stall assistants
- bartenders and mixologists
- workers in food manufacturing companies
The primary duties of Food Handlers involve food manufacturing and preparation activities such as:
- culturing and canning
- deboning and cutting
- defrosting and cooking
- packing of food in raw or cooked form
Who is not a Food Handler?
Individuals not directly engaged in food manufacturing and preparation are not considered Food Handlers. These roles include:
- managers (e.g. restaurant managers, operations managers, food manufacturing factory managers and quality assurance/control managers)
- service staff (e.g. captains and waiters) and cashiers
- cleaners and dishwashers
- logistics and maintenance staff
- sommeliers primarily recommending wines without preparing drinks
- technologists (e.g. food technologist and quality assurance/control technologists)
Reminder:
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.
What requirements must Food Handlers meet?
Food Handlers from both retail and non-retail food businesses are required to pass the WSQ Food Safety Course (FSC) Level 1.
| Examples of Retail Food Businesses | Examples of Non-Retail Food Businesses |
|---|---|
|
|
Food Handlers must also attend WSQ FSC Level 1 (Refresher) at certain key timelines to continue handling and preparing food, as detailed in the table below.
| Refresher Training | Compliance |
|---|---|
| 1st refresher training | Within 5 years from the date of initially passing the WSQ FSC Level 1 |
| 2nd and subsequent refresher trainings | Every 10 years from the date of passing the previous refresher training |
In consultation with the Ministry of Health (MOH), SFA no longer requires Food Handlers to undergo mandatory typhoid vaccination and tuberculosis screening.
What requirements must licensees meet?
SFA-licensed establishments are required to register their Food Handlers with SFA.
Licensees must do so before or when applying for a licence from SFA to operate their food business.
What are the benefits of training and registering Food Handlers?
Training your Food Handlers is not just about meeting regulatory requirements. It is also about ensuring Food Handlers understand why keeping food safe is important, and ensuring they have the skills to prepare safe food.
Well-trained Food Handlers significantly reduce the risk of food contamination, thereby lowering the incidence of foodborne illnesses and protecting your business reputation.
You can also upskill your Food Handlers by sending them for WSQ FSC Level 2 which enables them to:
- gain a deeper understanding and greater application of food safety principles
- equip themselves with the skills and know-how to conduct food safety checks
How do I register my Food Handlers with SFA
Step 1: Ensure your Food Handlers are trained
Step 2: Ensure you can log into GoBusiness portal or Food Handlers Digital DataHub (FHD2H)
Step 3: Get your Food Handlers to update their photo
Step 4: Register Food Handlers by updating your licence
Can anyone become a Food Handler and register with SFA?
Anyone who wants to become a trained Food Handler can enrol for a WSQ FSC Level 1 course on their own. They do not need to be working in food service, or in licensed food establishments. There is no requirement for them to be sponsored or sent by a SFA-licensed employer.
Upon successful completion, they can log into FHD2H with their SingPass to register themselves with SFA.
For more information
You can contact us via the SFA Online Feedback Form.
