Food Hygiene Officer

SFA-licensed establishments, such as canteens and cold stores, are mandated to designate Food Hygiene Officers (FHOs) to oversee food safety.

FHOs support the licensee in implementing, monitoring, and maintaining effective food safety systems. They perform routine inspections and educate food handlers, ensuring they follow proper food safety practices and maintain personal hygiene during food preparation.

The FHO should hold a supervisory role, such as a chief chef, sous chef, restaurant manager, operations manager, or supervisor. To become certified FHOs, individuals must attend and pass the WSQ Food Safety Course (FSC) Level 3, a one-time certification. FHOs must complete the FSC Level 1 or Level 2 (Refresher) course five years after passing FSC Level 3 if their role involves food handling, and attend subsequent refresher training as long as they continue to handle food.

Foodborne incidents affect both consumers and food establishment licensees, potentially leading to suspension, downgrading, and lasting reputational damage.FHOs play a crucial role in minimizing the risk of such incidents by monitoring and upholding food safety standards, helping licensees avoid financial and reputational losses.Furthermore, by enforcing food safety requirements and guidelines, FHOs enable licensees to maintain a strong food safety record.