Training Venue
Objective of the Courses
To assist caterers, hotels, restaurants, supermarkets, C-stores, food retailers and food manufacturers to meet the requirements of the national food hygiene legislation which requires food handlers and their supervisors to demonstrate an appropriate level of competence in food hygiene.

To assist in creating a profitable operation by reducing food spoilage and the exposure of customers to food poisoning.

To understand the need for high standards of food safety and personal hygiene, cleanliness and sanitation.
Skills Connect
Employers pay lower course fee and receive higher absentee payroll subsidy under Enhanced Funding when they send their staff to attend WSQ Courses delivered by approved providers.

More information on Funding can be obtained from the official website.

SDF & SRP Fundings
Employers who send their employees for WSQ training and CIEH courses will receive course funding from the Skills Development Fund (SDF) and absentee payroll funding under Skills Connect. Companies must first register for an account.

More details on the application procedures can be obtained from Skills Connect.

To be eligible for the funding, the trainees must meet the following criteria:
Must be Singapore Citizen(s) or Permanent Resident(s) of Singapore
Must have achieved at least 75% attendance during training
Must have attended all required assessments
Who Should Attend?
Food suppliers, food handlers, QA/QC officers, production and food development officers, caterers, managers and supervisors of food industries, cafeterias, restaurants and regulatory officers responsible for a wide range of food safety issues in any food operations are the main target group for this qualification.
Who is NEA?
Formed on 1 July 2002, the National Environment Agency (NEA) is the leading public organization responsible for improving and sustaining a clean and green environment in Singapore.

NEA conducts regular checks on food establishments to ensure a high standard of hygiene is maintained. NEA actively promotes knowledge transfer and offers training programmes to enhance the competency of working professionals from the industry.
Food Safety Management System (FSMS)
The Food Safety Management System (FSMS) is a preventative approach to reduce food-borne hazards, thus minimizing the risk of food poisoning and make food safe for consumers. The FSMS is a Hazard Analysis Critical Control Point (HACCP)-based FSMS with reference to the Singapore Standard SS583:2013 as a basic guide.

From 1st June 2014, NEA requires all new and existing caterers to implement FSMS before obtaining or renewing their license. To comply with NEA requirements, we are able to assist in preparing and train clients to set-up their FSMS to meet NEA requirements.

For more information, please visit NEA website at:

HACCP in Catering and HACCP in Manufacturing
For those with the responsibility to design, implement, manage and monitor HACCP food safety control systems. Potential candidates at this level would be expected to have a comprehensive understanding of both a wide range of food safety knowledge and details of the systems involved in their business.

Typically a three-day (20 hours) program is assessed by the submission of a working HACCP plan.
Food Hygiene Courses
CIEH Level 4 Award in Managing Food Safety in Catering
For those who have responsibilities for, or contribute to the management of food safety issues in a food business. The focus is from a management perspective. Potential candidates are expected to have a more than basic understanding of a range of food safety issues before attending.

Typically a five-day (36 hours) program is assessed by the submission of a controlled assignment (2 hour test) and 2 hour written examination. This certificate is approved by NEA and WDA as an accepted qualification to be a trainer for WSQ Food Hygiene Course.
View Certificate Sample
View Participant Material
Intermediate Food Hygiene Certificate for Supervisors - CIEH Level 3 Awards in Food Safety
Designed for those requiring a broad understanding of food hygiene as part of their responsibilities at managerial or supervisory level. Owners and managers will also find the comprehensive coverage of the program of assistance when developing strategies for more profitable business practices and legal compliance.

Typically a three-day (24 hours) program and 2 hour examination comprising of 60 multiple choice questions.
View Certificate Sample
View Participant Material
Basic Food Hygiene Certificate - English & Chinese - CIEH Level 2 Awards in Food Safety
Introductory qualifications for front-line employees, incorporating fundamental food hygiene knowledge for all food handlers.

A one-day (7.5 hours) program and 1 hour examination of 30 multiple choice questions (CIEH).
View Certificate Sample
View Participant Material
Registration Form (Basic 1 Day)
Registration Form (Refresher - Half Day)