Upon certification, individuals qualify to work as food handlers in both retail and non-retail food establishments—such as restaurants, hawker centres, catering companies, food manufacturers, and food processing plants.
Apply good personal hygiene practices in accordance with food safety and workplace hygiene standards, and select and use safe ingredients while preventing contamination and cross-contamination during food preparation.
Cleanliness, Housekeeping & Food Safety Risk Control
Maintain cleanliness of equipment and premises through effective housekeeping, pest prevention, and the identification and control of common food safety hazards in food handling environments.
Safe Food Handling & Storage Practices
Handle food safely, including high-risk and ready-to-eat foods, and store food correctly using proper temperature control and basic stock rotation methods.