WSQ Food Safety Course Level 2 is intended for upskilling of food handlers, who will receive additional training on conducting food safety checks at their specific work areas.
Persons engaged in the sale or preparation for sale of any food in SFA-licensed food establishments are required to attend and pass Food Safety Course Level 1 (FSC Level 1). They are required to attend and pass their first refresher training by the 5th year from the date of first passing FSCL1, and thereafter the second and subsequent training every 10th year from the last refresher course passed date.
• Singapore Food Agency recommends food handlers to acquire FSC Level 2 after attaining FSC Level 1 to upskill themselves in conducting food safety checks at specific work areas.
• Food handlers are encouraged to attend FSC Level 1 before proceeding to FSC Level 2.
• There is no expiry date for FSC Level 2 but if it is used to fulfil the mandated refresher requirements for food handlers, it will be subjected to the same expiry dates as attaining a FSC Level 1 Statement of Attainment.
• Learners are expected to demonstrate competency at Level 3 (i.e. lower secondary) for Employability Skills WSQ Work Place Literacy and Numeracy (WPLN).
• Learners should have the ability to speak, read & write in English.
WSQ Food Safety Course Level 2 is intended for upskilling of food handlers, who will receive additional training on conducting food safety checks at their specific work areas.
• Singapore Food Agency recommends food handlers to acquire FSC Level 2 after attaining FSC Level 1 to upskill themselves in conducting food safety checks at specific work areas.
• Food handlers are encouraged to attend FSC Level 1 before proceeding to FSC Level 2.
• There is no expiry date for FSC Level 2 but if it is used to fulfil the mandated refresher requirements for food handlers, it will be subjected to the same expiry dates as attaining a FSC Level 1 Statement of Attainment.
1. Sources of food contamination
2. Microorganisms associated with foodborne illnesses
3. Preventing food contamination – 5 Key Food Hygiene Principles
4. Conduct food safety and hygiene checks
vFood safety and hygiene lapses
vCorresponding corrective actions
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