WSQ Food Safety Course Level 3

WSQ Food Safety Course Level 3 (formerly known as WSQ Conduct Food & Beverage Hygiene Audit course) is an advanced program designed to deepen participants’ understanding and expertise in food safety management and compliance.

Course Code

TSC CODE FSS-FRC-3004-1.1

Price

SGD $700 Full course fee before SSG funding

[Subject to 9% GST]

Course Duration

3 Days

Course Mode

Face-to-face training

Language

English

Course Brochure

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Course Dates

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24-26 Mar 2025 (Mon-Wed, 0900-1800 hrs)
23-25 Jun 2025 (Mon-Wed, 0900-1800 hrs)
29 Sept – 01 Oct 2025 (Mon-Wed, 0900-1800 hrs)
16-18 Dec 2025 (Tues-Thur, 0900-1800 hrs)

Course Overview

This training equips participants with advanced knowledge and skills to enhance food safety practices and compliance in complex and diverse food service environments.

Who Should Attend

Food Hygiene Officer (FHO) such as a chief chef, sous chef, restaurant manager, operations manager, or supervisor who help owners or licensees oversee and enhance the standard of hygiene and sanitation in their premises

Course Content

Food safety practices and regulatory requirements
Types of pre-requisite programmes implemented in food establishments
Methods used to conduct food safety and hygiene inspections/checks
Food safety and hygiene lapses and corrective actions
Hazard Analysis and Critical Control Point (HACCP) principles and Food Safety Management System (FSMS)

Assessment (2 hours)

Written assessment – Multiple-choice questions and short answer questions
Practical performance

Dress code

Wear covered shoes, long pants
Clean and trimmed fingernails
Tie up long hair

Minimum Entry Requirement

GCE N Level pass in English (Grade D and above) or equivalent, or – ES WSQ Workplace Literacy (WPL) Level 4 and above
Participants should have the ability to listen, speak, read and write in simple English

Learning Outcomes

By the end of this training, learners from WSQ Food Safety Course Level 3 will be able to:

Demonstrate a comprehensive understanding of food safety practices, including compliance with local regulatory requirements
Identify and describe the various types of pre-requisite programs implemented in food establishments
Appy various methods to conduct food safety and hygiene inspections in food establishments.
Apply HACCP principles and Food Safety Management System to control food safety hazards

Assessment & Certification

Statement of Attainment will be awarded for participants who are competent