Information of Food Hygiene Officer

Requirement on Food Hygiene Officer

A high standard of food and personal hygiene in food establishments requires constant vigilance and supervision. This can be achieved by having a senior staff to be trained as Food Hygiene Officer (FHO) to oversee and implement effective food hygiene systems to ensure food is prepared in a safe and hygienic manner.

In Dec 2000, NEA introduced the FHO Scheme to help food establishments maintain a high standard of food hygiene in their premises. The objectives of FHO scheme include:

                  i.        Train supervisors/managers of food establishments to implement and maintain good hygiene practices;

                 ii.        Assist operators to conduct in-house supervision and correct irregularities detected; and

                iii.        Promote professionalism in food retail industry.

Since then, licensees of the following categories of food establishments have been required to appoint a senior staff (e.g. chief chef, sous chef, restaurant manager, operations manager or supervisor) to be trained as a FHO:

                  i.        Restaurant

                           a)    Housed in 2 or more adjacent units in Private & HDB shophouses; or

                           b)    With kitchen area exceeding 16m²

                 ii.        Caterer

                iii.         School Canteen

                iv.         Food Court  (with effect from 1 Dec 2011)

The FHOs would help owners/licensees to oversee and upgrade the standard of hygiene and sanitation in their premises. In addition, they would play the role of food safety auditor to rectify hygiene irregularities in between NEA's inspections. The duties of a FHO shall include:

                  i.        Implement systems and conduct checks to ensure food handlers practise good food and personal hygiene during food preparation;

                 ii.        Educate and/or remind food handlers to practise good practices; and

                iii.        Identify lapses and take prompt corrective actions

To qualify as a FHO, the appointed staff would need to attend the Conduct Food & Beverage Hygiene Audit course and pass the examination conducted at the end of the course. Upon passing the examination, the participant is awarded a Statement of Attainment (SOA) and can be registered with NEA as a certified FHO.

You may register or update NEA on your FHO by completing this form, attaching the relevant documents and submitting them to the relevant Regional Office in charge of your eating establishment.

Information on Conduct Food & Beverage Hygiene Audit

In July 2006, the Food & Beverage Workforce Skills Qualification (WSQ) system was launched by the Workforce Development Agency (WDA) as the national qualifications system for the Food & Beverage industry. In line with the government's effort to upgrade the skills of workers, NEA has aligned the FHO Course to the Food & Beverage WSQ standards with effect from 1 August 2010. To qualify as a FHO, the appointed staff would have to undergo the Conduct Food & Beverage Hygiene Audit course.

 The Conduct Food & Beverage Hygiene Audit course is a competency-based course which aims to raise the hygiene audit skills of FHOs. FHOs trained under the WSQ framework will gain knowledge and practical skills on conducting audits on cleanliness, personal hygiene and food hygiene in food establishments. The course is a 3.5 days programme inclusive of assessment. Registration and other details can be obtained below:

FHOs trained previously under the FHO course conducted by Singapore Environment Institute (SEI) will continue to be recognised by NEA.