Food Hygiene Officers (FHOs) are required to be Food Safety (Level 3) certified. Food Hygiene Officers (FHOs) are indispensable for maintaining food safety. Trained to implement and oversee food hygiene measures, they play a vital role in safe food preparation. FHOs can be chief chefs or managers who oversee hygiene standards, educate staff, and promptly correct any lapses, ensuring food safety standards and professionalism in the industry.
The FHO scheme, established in December 2000, has three primary goals: 1) Training and supervising proper hygiene practices in food establishments, 2) Providing in-house oversight and addressing irregularities, and 3) Promoting professionalism in the food retail industry. FHOs are mandatory in establishments like restaurants, caterers, canteens, and food courts.
These trained individuals, such as chief chefs or managers, oversee hygiene standards, educate staff, and promptly correct any lapses, ensuring food safety and industry professionalism.
A Food Hygiene Officer (FHO) oversees and implements effective food hygiene measures which ensure food is prepared in a safe and hygienic manner. Having a senior staff member trained as a FHO will reinforce a high standard of food and personal hygiene in food establishments.
The FHO scheme was introduced to help food establishments in December 2000. The objectives of the FHO scheme include:
- Training supervisors and managers of food establishments to implement and maintain good hygiene practices;
- Assisting operators to conduct in-house supervision and correct irregularities detected; and
- Promoting professionalism in the food retail industry.
Since then, licensees of the following categories of food establishments have been required to appoint a senior staff member (such as a chief chef, sous chef, restaurant manager, operations manager, or supervisor) to be trained as a FHO.
- Restaurant
- Housed in two or more adjacent units in private and HDB shophouses; or
- With kitchen area exceeding 16m2
- Caterer
- Canteen
- Food court
FHOs will help owners or licensees oversee and enhance the standard of hygiene and sanitation in their premises. In between SFA’s inspections, they play the role of food safety checkers who rectify hygiene irregularities. The duties of a FHO include:
- Implementing systems and conducting checks to ensure food handlers practise good food and personal hygiene during food preparation;
- Educating and reminding food handlers to practise good hygiene; and
- Identifying lapses and taking prompt corrective action.
To qualify as a FHO, the appointed staff member will need to attend and pass the WSQ Food Safety Course Level 3 (formerly known as WSQ Conduct Food & Beverage Hygiene Audit course). Once they have passed the examination, participants are awarded a Statement of Attainment (SOA).
SFA allows participants who have successfully passed the course to register as certified FHOs. A certified FHO will not need to attend the Food Safety Course Level 1 (FSC L1) if he/she decides to work as a food handler. However, the FHO will need to attend FSC L1 (Refresher) at the 5-year mark from the date he/she passes the Food Safety Course Level 3 if his/her course of work involves food handling.
The second and subsequent FSC L1 (Refresher) courses must be taken every 10th year from last FSC L1 (Refresher) course pass date, if the FHO continues to work as a food handler.
- Skills Future SG
- Singapore Workforce Skills Qualification
- Singapore Food Agency
- Post-Secondary Education Account (PSEA)