Trainer Profile    

Mandatory training on food hygiene for all food handlers or anyone planning to work in F&B establishments. Equip participants with the knowledge and understanding of the importance of food hygiene and safety while preparing or handling food.

Level 1 FSC covers basic food safety principles for food handlers. The Refresher is to ensure sustained awareness of good hygiene practices by food handlers.

On completion of this unit, participants will have the knowledge and skills in Food Safety and Hygiene and be able to apply them at their workplace.

The course will cover the following five

Mandatory training on food hygiene for all food handlers or anyone planning to work in F&B establishments. Equip participants with the knowledge and understanding of the importance of food hygiene and safety while preparing or handling food.

Level 1 FSC covers basic food safety principles for food handlers. The Refresher is to ensure sustained awareness of good hygiene practices by food handlers.

Mandatory training on food hygiene for all food handlers or anyone planning to work in F&B establishments. Equip participants with the knowledge and understanding of the importance of food hygiene and safety while preparing or handling food.

Level 1 FSC covers basic food safety principles for food handlers. The Refresher is to ensure sustained awareness of good hygiene practices by food handlers.

Level 1 FSC covers basic food safety principles for food handlers. The Refresher is to ensure sustained awareness of good hygiene practices by food handlers.

WSQ Food Safety Course Level 2 builds on the foundation of WSQ Food Safety Course Level 1 to drive a deeper understanding and greater application of food safety prin

WSQ FSC Level 3 is mandatory for all Food Hygiene Officers (FHOs), whether working in retail or non-retail food establishments licensed by SFA. Retail food establish

WSQ FSC Level 3 is mandatory for all Food Hygiene Officers (FHOs), whether working in retail or non-retail food establishments licensed by SFA. Retail food establish

By the end of this course, learners will be able to:

• Do basic upkeep of equipment, resulting in lower downtime and costs
• Know how to do regular equipment servicing and mainten