FoodSaf

etyCour
seLevel
1
FoodSaf
etyandHygi
eneLevel
1(FSS-
FRC-
1004-
1.1
)

LEARNER’
SGUI
DE
 TRAQOM SURVEYS
Dear Trainees

Upon completion of the training, You are required to complete the TRAQOM SURVEY.The Training Quality and Outcomes Measurement
(TRAQOM) initiative consists of two perception surveys to capture trainees’ feedback on the quality and job/careers impact of courses funded
by SSG and courses eligible for SkillsFuture Credit (SFC).

It was primarily set up to help:

Learners make more informed training choices by referencing the TRAQOM ratings on the MySkillsFuture portal;
Training Providers improve course offerings by referencing their TRAQOM survey data; and
MOE’s/SSG’s and other government agencies’ to review and inform policies and regulations (e.g., SSG’s funding policies).

The TRAQOM surveys are administered by Qualtrics, an SSG-appointed vendor:

Course Quality Survey: Administered on the last day of the course to measure trainees’ perception on the quality of training; and
Jobs/Careers Impact Survey: Administered six months after the end of the course to measure trainees’ perception on how well the course has
impacted their work and careers.

Trainees are to complete the Quality Survey via the generic QR code by keying in:
Last four NRIC/FIN characters; and
Six-digit course run ID.
As part of the system verification rules, learners are only allowed to key in the above login verification information for a total of four times (one
initial try and three subsequent retries). For learners who are not able to complete the Quality Surveys via QR code (e.g., exhausted the four
attempts to key in the correct login verification information, or absent on the last day of course, please check your email or SMS inbox for the
Quality Survey invite and to complete it upon receiving it.

Thank you.
Management
Eduquest International Institute
 e-Certificate Download/ 电子证书下载
1. You can download the certificate directly from the SSG portal two weeks after your
course.
您可以课程结束 2 周后直接从 SSG 网站下载证书.
Anda boleh mendapatkan sijil anda daripada lelaman portal SSG dua minggu selepas
menghadiri kursus anda.
உங்கள் பாடத்திட்டத்திற்கு இரண்டு வாரம் கழித்து SSG போர்ட்டலில் இருந்து
நேரடியாக சான்றிதழை பதிவிறக்கம் செய்யலாம்.

If you are Citizen or Singapore PR please scan the next QR:

新加坡公民或永久居民请扫旁边二维码 :
Untuk Warga Negara Singapura atau PR Singapura sila scan QR kod yang seterusnya.
நீங்கள் குடிமகன் அல்லது சிங்கப்பூர் PR ஆக இருந்தால், அடுத்த QR ஐ
ஸ்கேன் செய்யவும்:

For Foreigners - with Eduquest International Institute UEN - 200721365K please scan
the next QR:
外国人 – 用Eduquest UEN - 200721365K 请扫旁边二维码:
Untuk Warga Negara Asing – dengan menggunakan Eduquest International Institute
UEN - 200721365K sila scan QR kod yang seterusnya.
வெளிநாட்டவர்களுக்கு - Eduquest International Institute UEN - 200721365K
உடன் அடுத்த QR ஐ ஸ்கேன் செய்யவும்:

2. You have an option to fill out a request form on our website, we will download the WSQ
Statement of Attainment (SOA) from the SSG portal and send it to you via email. If you do
not receive any update 48 hr after this request is submitted please contact us at (65) 6338
7151.
您可以选择填写我们网上的申请表，我们将从 SSG 网站下载证书通过电邮发给您. 如果您提交
后 48 小时未收到任何更新，请播 (65) 6338 7151 与我们联系.
Anda mempunyai pilihan untuk mengisi borang permintaan daripada lelaman web kami, dan
kami akan mendapatkan sijil anda, WSQ Statement of Attainment (SOA) daripada lelaman
portal SSG dan mengirimkannya kepada anda melalui e-mel. Jika anda tidak menerima
sebarang tindak balas dari kami dalam jangka masa 48 jam selepas permintaan ini
dikirimkan, sila hubungi kami di talian(65) 6338 7151.
எங்கள் இணையதளத்தில் கோரிக்கைப் படிவத்தை நிரப்ப உங்களுக்கு
விருப்பம் உள்ளது, நாங்கள் SSG போர்ட்டலில் இருந்து WSQ ஸ்டேட்மெண்ட்
ஆஃப் அட்டெய்ன்மென்ட்டை (SOA) பதிவிறக்கம் செய்து மின்னஞ்சல் மூலம்
உங்களுக்கு அனுப்புவோம். இந்தக் கோரிக்கை சமர்ப்பிக்கப்பட்ட 48
மணிநேரத்திற்குப் பிறகும் எந்தப் புதுப்பிப்பும் உங்களுக்கு வரவில்லை
என்றால், எங்களை (65) 6338 7151 என்ற எண்ணில் தொடர்பு கொள்ளவும்.
Introduction to FHD2Hub
Food Handler Digital Data Hub (FHD2Hub)

• A platform for food handlers,

approved training organisations, and
food business owners to register food
handlers who have attended and
completed their food safety courses

• Acts as a central repository of all food

handlers related data

• Accessible through end-user devices

like handphones, laptops and tablets
etc.

The webpage of the FHD2Hub is as follows: https://fhd2hub.sfa.gov.sg

 Food Handler Interface

Fields will be
End User Devices populated with
ATOs and Food Handlers information from
MyInfo
Devices

FHD2Hub

4
FOOD SAFETY COURSE LEVEL 1

Food Safety Course

Level 1

The Competency Unit title for this course is

Food Safety and Hygiene Level 1

Skills Framework
The Skills Framework aims to create a common skills language for
individuals, employers and training provides. This further helps to
facilitate the skills recognition and support the design of training
programmes for skills and career development.

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Course Aim

To equip food handlers of both retail and non-retail food

establishments with the knowledge and application skills to
follow food safety and hygiene procedures and policies, as
well as maintain the cleanliness and upkeep of premises.

Course Objective
Why are you attending this training?

1. It is a regulatory requirement to pass this course in

order to be a food handler.
2. To equip you with the knowledge and skills to prepare
safe and hygienic food.
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Course Objective
Training Requirement
Persons engaged in the sale or preparation for sale of any food in
SFA-licensed food establishments are required to attend and pass
Food Safety Course Level 1 (FSC L1).
They are required to attend and pass their first refresher training by
the 5th year from the date of first passing FSC L1, and thereafter the
second and subsequent training every 10th year from the last
refresher course passed date.

How Does Food Contamination Occur?

Food can be contaminated by:

Physical Objects Chemicals Micro-organisms

E.g. Wire gauze, E.g. Detergent, (Germs)
staples, plastic, insecticide & E.g. Bacteria &
stones & glass lubricants viruses

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How to Prevent Food Contamination?

Use safe Cook

Separate raw
water and thoroughly
and cooked
raw materials

Keep food at
safe Keep clean
temperatures

Topics
1. Practise Good Personal Hygiene

2. Use Safe Ingredients

3. Handle Food Safely

4. Store Food Safely

5. Maintain Cleanliness of Equipment and Premises

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Topic 1
Practise Good Personal Hygiene

1
2
Good
Work Only
Personal
When in Good
Hygiene
Health
Practices

Importance of Personal Hygiene

What is Personal Hygiene?
Practices performed by a food handler to ensure cleanliness during food preparation.
i. Wash hands
ii. Wear clean attire
iii. Keep hair neat and tidy
iv. Keep fingernails clean and short
v. Cover open cuts and lesions on hands

Why is Personal Hygiene important?

To prevent contamination of food which causes foodborne illnesses when consumed.

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Activity
• Video
• Practice

Good Personal Hygiene Practices (Hand washing)

i. Wash hands thoroughly with soap and water

A. Wet hands with clean running water and apply soap.
B. Rub hands for at least 20 seconds (8 steps of hand washing).

Courtesy of Health Promotion Board for the 8 steps of hand washing

C. Rinse hands with running water and dry with a clean paper towel.

11

Good Personal Hygiene Practices

i. Wash hands thoroughly with soap and water
When to wash hands?

Before handling cooked /

Before starting work ready-to-eat food

After handling raw food After handling waste

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Good Personal Hygiene Practices

i. Wash hands thoroughly with soap and water
When to wash hands?

After cleaning duties After using the toilet

After blowing the nose,

After handling money
sneezing or coughing
13

Good Personal Hygiene Practices

i. Wash hands thoroughly with soap and water

Hands washed thoroughly with soap and water have less germs.

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Good Personal Hygiene Practices

ii. Wear clean attire and appropriate Personal Protective Equipment
(PPE): Mouth covers, headgear, aprons / coveralls, gloves and
covered shoes.
Food processing plants
Workers handling cooked or finished
products must wear disposable gloves,
head covers and masks at all times
during work.

During disease outbreak situation,

please adhere to MOH’s advisory

15

Good Personal Hygiene Practices

ii. Wear clean attire and appropriate Personal Protective Equipment
(PPE): Mouth covers, headgear, aprons / coveralls, gloves and
covered shoes.
Retail establishments
Mouth covers are required to prevent discharge (e.g. spit, mucous) from
contaminating food if food handlers talk, sneeze or cough. Mouth covers include:
Masks, face shields, spit guards etc.
Ensure reusable
Examples of activities which require the use of mouth covers: mouth covers are
• Preparation of ingredients and/or cooking of food cleaned frequently.
• Packing of cooked/ready-to-eat food
During disease outbreak situation,
• Dishing of cooked/ready-to-eat food
please adhere to MOH’s advisory
• Preparation of drinks

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Activity
Demonstration
(Wearing face mask

Good Personal Hygiene Practices & hair cap)

iii. Keep hair neat and tidy, with covered headgear.

All hair in the nape

of the neck should
be tucked in.

Ears must be fully

Long hair tied up covered.
Hair cap / net*
*Food handlers working in food processing plants should
wear a hair cap / net.

17

Good Personal Hygiene Practices

iv. Keep fingernails clean and short
Do not wear nail polish or artificial fingernails.

v. Cover open wounds, cuts, lesions or grazes on hands.

a) Use waterproof & brightly-coloured dressing.
b) Wear disposable, waterproof gloves if direct hand contact with food
is required.

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Good Personal Hygiene Practices

Correct or incorrect?
1) DO NOT touch parts of the body when
preparing food, such as:
• Picking nose.
• Cleaning ears with fingers.
• Combing or touching hair.
• Wiping perspiration with hands.
• Putting hands into mouth.
2) DO NOT use breath to
3) DO NOT smoke while handling food. open any bag or wrapper.

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Good Personal Hygiene Practices

Correct or incorrect?

Photo

4) DO NOT taste 5) DO NOT wipe 6) DO NOT 7) DO NOT wear

food with fingers hands on dirty sneeze or cough accessories / jewellery
or used cutlery cloth over food in food preparation
area
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Work Only When in Good Health

Sick food handlers can spread harmful germs to customers through the
food and utensils they handle.
When you are sick (diarrhoea and/or
vomiting), you should:
1. Report your health condition to your supervisor
immediately.
2. Refrain from preparing or handling any food.
3. See a doctor promptly.
4. Not return to work until you have no symptoms
for 48 hours.

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Activity

Group Discussion
Discussion

Q1. Why should food handlers wear appropriate personal protective equipment?
To prevent food from being contaminated.

Q2. How to wash hands properly?

A. Wet hands with clean running water and apply soap.
B. Rub hands for at least 20 seconds (8 steps of hand washing).
C. Rinse hands with running water and dry with a clean paper towel.

Q3. Why must you not prepare or handle food when you are sick?
You may transfer germs onto the food or utensils you touch. A person who eats the
contaminated food may be infected with the illnesses that you have.

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Practise Good Personal Hygiene

Recap
1 2 3

Wash hands with

soap and water Wear clean attire Keep hair neat and tidy
(8 steps)
4 5

Keep fingernails clean and short Cover open wounds on hands

23

Practise Good Personal Hygiene

Recap
During food preparation, DO NOT :
1 2 3 4

Touch parts of the body Smoke Taste food with fingers Wipe hands on dirty
5 6
or used cutlery cloth

Sneeze or cough over food Wear accessories / jewellery

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Topic 2
Use Safe Ingredients
1 4
Obtain from
Clean and
Approved Wash
Sources Ingredients
3
Use
Potable
Water
2
Check 5
Ingredients Allergens
Before Use

25

Obtain from Approved Sources

Obtain and use only ingredients from approved sources. Using
ingredients from approved sources will minimise the risk of food
poisoning.

The Singapore Food Agency (SFA) ensures that food imported and
locally manufactured, are safe for consumption.
SFA regulates the import, production and sale of food products in
Singapore.

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FOOD SAFETY COURSE LEVEL 1

Check Ingredients Before Use

Ensure ingredients are safe for use
i. Check that ingredients have been stored at proper temperatures.

ii. Inspect ingredients to ensure they are not spoilt or contaminated.

Signs of food spoilage
1. Change in odour
2. Change in colour
3. Slimy
4. Souring
5. Gas production
(e.g. bloated packaging)
Chiller temperature

27

Check Ingredients Before Use

iii. Check that ingredients are used within expiry dates.

iii. Use food-grade ice.

iv. Use approved food additives correctly and within the permitted
amount (e.g. sweetening agents, colourings, flavourings, emulsifiers,
stabilisers).
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FOOD SAFETY COURSE LEVEL 1

Use Potable Water

Potable water = Water fit for human consumption.
Non-potable water may contain toxic contaminants and germs that cause
diseases.
Potable water should be obtained from taps located in food preparation
areas such as the kitchen.

Water for food preparation must not

be obtained from toilet taps,
fire hose reels and taps providing
industrial water or grey water.

29

Activity
Video

Clean and Wash Ingredients

(Vegetable washing)

i. Ensure that food ingredients are properly cleaned before use:

a) Wash food ingredients thoroughly using clean water.
b) Where necessary, scrub or peel food ingredients. Rinse the food
ingredients a second time.
ii. Ensure washed ingredients are kept away from potential sources of
contamination (e.g. detergent).

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FOOD SAFETY COURSE LEVEL 1

Allergens
Food allergens are naturally-occurring substances in food that can cause
an abnormal immune response (allergic reaction) in some people.
Symptoms of an allergic reaction include:
• Rashes
• Swelling
• Chest tightness
• Shortness of breath
• Anaphylaxis
In severe cases, an allergic reaction can even cause death!
31

Allergens
Common foods that trigger allergic reactions include:
1. Cereals containing gluten
2. Crustacea and crustacean products
3. Eggs and egg products
4. Fish and fish products
5. Peanuts, soybeans and their products
6. Milk and milk products (including lactose)
7. Tree nuts and nut products
8. Sulphites in concentrations of 10 mg/kg or more

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FOOD SAFETY COURSE LEVEL 1

Allergens
• Be aware of ingredients that can trigger allergic reactions.
• Check all raw and pre-packed ingredients (by reading the label) for
potential allergens.

To prevent cross-contamination
 Keep allergenic and non-allergenic foods separate.
 Wash your hands after handling allergens and clean utensils properly
before use.
 Always work on clean surfaces and avoid spills.

If you have a customer with an allergic reaction, seek immediate medical

treatment.
33

Activity
Discussion

Group Discussion
Q1. Why should water from the toilet NOT be used for food
preparation?
Water from the toilet has a higher chance of being contaminated by
germs in the environment.

Q2. Why should the skin of certain vegetables (e.g. cucumber) be

peeled off?
To further reduce the amount of germs.

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FOOD SAFETY COURSE LEVEL 1

Use Safe Ingredients

Recap
2 3
1

Obtain from approved

sources Check ingredients before use Clean and wash ingredients
4 5

Use potable water Be aware of allergens

35

Topic 3
Handle Food Safely

2 5
Prepare Pack Food
Food Safely Safely
4
1 7
Handle Ready-
Defrost Food Transport
To-Eat Food
Safely Food Safely
Safely
3 6
Cook Food Display Food
Thoroughly Safely

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FOOD SAFETY COURSE LEVEL 1

Defrost Food Safely

Methods to defrost food Recommended
i. In chiller at between 0ºC and 4ºC
• Refrigerator / chiller: Place frozen raw food to
be defrosted on a tray at the lowest rack and
below ready-to-eat food.
• Walk-in chiller: Segregate different types of
frozen food to be defrosted. Ensure raw food
is segregated from ready-to-eat food.

ii. In microwave oven using the defrost setting

• Clean microwave oven after use.

37

Defrost Food Safely

Methods to defrost food
iii. In water (submerged)
• Frozen food should be sealed within
its primary packaging or in a clean
leak-proof packaging (e.g. plastic
bag).
• Submerge frozen food in a container
with clean water kept at below 5°C.
• Change water frequently with the
temperature of water kept at below
5°C.

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Defrost Food Safely

39

Defrost Food Safely

No. Facts on safe defrosting True / Why?
False
1 Frozen food can be defrosted False Germs grow quickly at the Temperature
at room temperature (about Danger Zone (5°C to 60°C).
30ºC)

2 Food must be completely True If food is partially defrosted, it may not reach
defrosted before use. the correct temperatures during cooking to
kill germs.

3 Frozen food should be True To prevent drippings from defrosted food

defrosted on a tray or in a (that contains germs) from coming into
clean container. contact with other food items.

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FOOD SAFETY COURSE LEVEL 1

Defrost Food Safely

No. Facts on safe defrosting True / Why?
False
4 Defrosted food can be False Germs will multiply during defrosting. When
refrozen. refrozen and re-defrosted, germs can
multiply to dangerous levels.

5 Chiller / walk-in chiller / True To allow proper internal circulation of cool

defrosting room should not be air. This ensures that chillers and freezers
overloaded beyond their are operating at the proper temperature.
designated storage capacity.

41

Prepare Food Safely

i. Prevent cross-contamination
ii. Use designated work surfaces / areas
iii. Separate and label food processing equipment

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FOOD SAFETY COURSE LEVEL 1

Prepare Food Safely

Prevent cross-contamination
DIRECT cross-contamination:
Transfer of germs between raw and cooked / ready-to-eat food.

INDIRECT cross-contamination:
Transfer of germs onto food via equipment or food handlers etc.

How to prevent cross-contamination?

Proper STORAGE and PREPARATION of food.

43

Prepare Food Safely

Prevent cross-contamination
a) Prepare raw and cooked / ready-to-eat food separately.

b) Clean and sanitise equipment and surfaces of preparation area

thoroughly between tasks

c) Use separate chopping boards, knives,

utensils and crockery to handle raw and
cooked / ready-to-eat food. Clean them
thoroughly between tasks.

The use of non-wooden chopping boards is encouraged as they are easier to maintain.

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Prepare Food Safely

Prevent cross-contamination
d) Distinguish chopping boards, knives, Example of colour coding:
and utensils by:
Red – Raw Meat
• Labelling for specific use
• Colour coding Yellow – Cooked Meat
• Storing in different locations
Blue – Seafood

e) After handling of raw food, wash hands Green - Fruit &

thoroughly and change PPE (e.g. Vegetables
apron) before handling cooked / ready-
to-eat food.

45

Prepare Food Safely

Use designated work surfaces / areas
Do not prepare food in places or near materials where the food is likely
to be contaminated:
a) On the floor
b) In or near the toilet
c) Near a drain or refuse bin
d) Near insecticides or cleaning chemicals

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Prepare Food Safely

Use designated work surfaces / areas
Personal belongings of staff should be placed in designated shelves /
lockers, away from food preparation areas.

Food should be prepared within the food preparation area of licensed

premises and not prepared from home.

47

Prepare Food Safely

Use designated work surfaces / areas
For larger-scale operations such as manufacturing facilities and food
processing plants:

a) Designated rooms should be used for

their intended purposes  Prevent
cross-contamination
b) Preparation of raw meat and seafood
should be carried out in temperature-
controlled rooms (at 12°C to 15°C) 
Reduce the growth of micro-
organisms

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FOOD SAFETY COURSE LEVEL 1

Prepare Food Safely

Separate and label food processing equipment
Meat grinders
a) Use different types of grinders for different types of meat (e.g. mutton, pork, beef
and poultry) to prevent cross-contamination between different types of meat.
• If more than one grinder is not available, proper sanitising and cleaning of
grinders before and after grinding each type of meat is required, to prevent
cross-contamination.
• Some consumers may not be able to consume certain types of meat.

b) Distinguish meat grinders by:

• Labelling for specific use
• Colour coding

49

Prepare Food Safely

Summary
i. Prevent cross-contamination
ii. Use designated work surfaces
/ areas
iii. Separate and label food
processing equipment

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FOOD SAFETY COURSE LEVEL 1

Cook Food Thoroughly

Cook food thoroughly to required temperature and duration

Use a clean and sanitised food thermometer to check

the internal temperature of large cuts of meat, poultry
and other dishes when cooking and reheating.

Ensure that the internal temperature of meat reaches

at least 75C .

51

Cook Food Thoroughly

Cook food thoroughly to required temperature and duration

i. Check that food is cooked:

a) Colour of meat is no longer pink.
b) Juices from meat runs clear.
c) Liquid foods reach complete boil.
d) Fish and other seafood change texture and colour.

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FOOD SAFETY COURSE LEVEL 1

Cook Food Thoroughly

Cook food thoroughly to required temperature and duration
ii. Temperature of oven
a) Preheat oven or grill to required temperature before placing food
to cook or reheat.
iii. Reheat food thoroughly
a) Food must be reheated until the internal temperature reaches at
least 75C, and held at that temperature for at least 2 minutes.
b) Food can only be reheated ONCE.
Why?

53

Handle Ready-To-Eat Food Safely

Do not handle ready-to-eat food with bare hands.
i. Use disposable gloves
Wearing clean, powder-free and waterproof gloves reduces the risk of
food contamination.

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FOOD SAFETY COURSE LEVEL 1

Activity
• Demonstration

Handle Ready-To-Eat Food Safely

• Practice
(Wearing gloves)

i. Use disposable gloves

Correct procedure for wearing gloves:
1. Wash and dry hands thoroughly
before putting on gloves.
2. Pull out a new glove of correct size.
3. Check gloves are intact and without Step 2

any tear.
4. Fit glove onto hand.
5. Adjust glove to fit properly.

Step 4 Step 5

55

Handle Ready-To-Eat Food Safely

i. Use disposable gloves

Change gloves regularly

a) After different tasks

b) When torn or soiled
c) When you sneeze, cough, touch
your hair or face.

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Handle Ready-To-Eat Food Safely

Do not handle ready-to-eat food with bare hands.
ii. Use clean utensils to handle ready-to-eat food, including ice.
a) Examples: Tongs, ladles and scoops
b) Ensure that bare hands / fingers do not come into contact with the food.

For shared dishes, it is a good practice to provide serving spoons.

57

Handle Ready-To-Eat Food Safely

Correct or incorrect?
Why incorrect?
Germs on the
handle can
contaminate the
ice.

Scoop left in ice container. Scoop placed in a clean holder.

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Correct or incorrect? Why incorrect?
Germs on the bowl
can contaminate the
rice.

Why incorrect?
Germs on hands can
contaminate the rice.

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Handle Ready-To-Eat Food Safely

Correct or incorrect?
1. Use a scoop with a
handle
2. Place scoop in a
separate clean holder
when not in use

Why incorrect?
Germs on the cover
can transfer onto
the bowl.

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iii. Do not handle foreign objects during food preparation.
e.g. mobile phone, money

Why?
Dirt and germs on these objects will
contaminate the gloves and hence
contaminate the food.

Remove gloves or use ungloved hand to handle these objects.

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Handle Ready-To-Eat Food Safely

iv. Do not sell any ready-to-eat food that has
been stored or handled unsafely, e.g:
a) Dropped on the floor or on unclean
surfaces.
b) Unprotected from dust, germs and pests.
c) Stored at room temperature for
prolonged period of time.

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v. Do not combine new batches with unfinished batches of food.

Why?
Higher bacteria count in unfinished batches may cause the new batch
to spoil faster.

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Handle Ready-to-eat Food Safely

Summary
i. Use disposable gloves.
ii. Use clean utensils to handle ice and ready-to-eat food.
iii. Do not handle foreign objects (e.g. mobile phone, money) during
food preparation.
iv. Do not sell any ready-to-eat food that has been stored or handled
unsafely.
v. Do not combine new batches with unfinished batches of food.

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Pack Food Safely

i. Check that the packaging is:
a) Food-grade.
b) Clean and in good condition.
c) Have never been used to store non-food items such as chemicals.
d) Disposable, single-use packaging should not be re-used.
ii. Place food into packaging using appropriate utensils / gloved hands.
iii. Objects that may be packed together with food (e.g. toys) should not
contaminate the food or should be wrapped separately.

Why?
To prevent harmful substances from contaminating the food.

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Pack Food Safely

iv. Do not use metallic fasteners (such as staples, clips or pins) to seal
packaged food.
Why?
Metallic fasteners may contaminate the food and be
accidently eaten, causing injury.

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Note that it is an offence to:
a) Sell food left over by any person or which has been served to
another person.
b) Sell food in or with disposable crockery which has been used to
contain food or any other thing or which has been used by any
person.
c) Supply any drinking straw which has been used by any person.
d) Sell food with any wrapper, package or any other thing which has
been used before to wrap, pack or hold other food.

67

Display Food Safely

i. Food on display must be covered
• E.g. within showcases with sneeze guards
ii. Food showcases must be properly maintained.
• Cleaned thoroughly and regularly.

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Food trolleys
a) Ensure that food trolleys have proper shelves to
place food / food containers. Containers should
be food-grade, clean and in good condition.

b) Check trolleys before use:

• In good working condition
• Clean and free from pest

c) When transporting cooked / ready-to-eat food,

pack food in containers with tight-fitting lids
 Prevent cross-contamination
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Transport Food Safely

Food delivery vehicles
a) Food delivery vehicles should
be used for transporting food
only.
b) Do not place food trays and
containers on the floor of vehicle
cabin.
c) Clean and sanitise delivery
vehicles after transporting soiled
crockery

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Food delivery vehicles
d) Chilled/frozen food should be transported in refrigerated vehicles*.
For smaller quantities, insulated containers may be used.
• Chilled food: Temperature must be maintained at 4C or below
and with a core temperature not exceeding 7C during
transportation.

• Frozen food: Temperature must be maintained at -18C or below

and with a core temperature not exceeding -12C during
transportation.
*Temperature recorders must be available on all refrigerated vehicles.

71

Transport Food Safely

Food delivery vehicles
e) If using strip curtains, ensure that
they are in clean, working condition
and not bundled up.
f) Plan route of delivery. Delivery of
food to multiple locations should be
avoided.
g) Always service and maintain delivery
vehicles to minimise break-down.

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Activity

Group Discussion
Discussion

Q1. Why should cooked food only be reheated once?

To prevent multiplication of germs to dangerous levels and the production of toxin
which could lead to foodborne illness.

Q2. Is it ok to combine new batches of food with unfinished batches of food?

No, higher bacteria count in unfinished batches may cause the new batch of food to
spoil faster.

Q3. Why use colour coded chopping boards?

Use different colour coded chopping boards for raw meat, fish and cooked food, to
prevent cross-contamination.

Q4. Where should you place frozen food for defrosting in the chiller?
Place food on a tray at the lowest rack and below cooked / ready-to-eat food.

73

Activity

Group Discussion
Discussion

Q5. Why do you need to use disposable gloves or utensils when handling ready-
to-eat food?
To prevent germs on hands from contaminating the food.

Q6. packaging materials should be used for food containers and

wrappers.
Food-grade.

Q7. Food trolleys and delivery vehicles can be used to transport non-food items.
True or false?
False. Food trolleys and delivery vehicles must be used strictly for transporting
food only.

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Recap
1 2 3

Defrost food safely Prepare food safely Cook food thoroughly

i. In chiller at between i. Prevent cross-contamination i. Check that food is
0ºC and 4ºC cooked
ii. Use designated work
ii. In microwave oven surfaces / areas ii. Reheat food only
ONCE
iii. In water (submerged) iii. Separate and label food
processing equipment

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Handle Food Safely

Recap

i. Use disposable gloves.

4 ii. Use clean utensils to handle ice and ready-to-
eat food.
iii. Do not handle foreign objects (e.g. mobile
phone, money) during food preparation.
iv. Do not sell any ready-to-eat food that has
been stored or handled unsafely.
Handle ready-to-eat food v. Do not combine new batches with unfinished
properly batches of food.

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Recap
5 6 7

Transport food safely

Pack food safely Display food safely
i. Trolleys & vehicles
i. Food-grade material i. Keep food strictly for transporting
ii. No metallic staples, covered food only
clips etc. to seal ii. Clean & maintain ii. Clean & free from pest
showcases

77

Topic 4
Store Food Safely

1
3
Containers for
Stock Rotation
Storage of
FEFO & FIFO
Food
2
Proper
Storage of
Food

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Containers for Storage of Food

Food should be stored in containers that are:
i. Made of food-grade materials
ii. Clean and in good condition
iii. Sealed and stored properly

79

Containers for Storage of Food

i. Food-grade materials
Suitable for intended use, such as for containing hot food, for
freezing or is microwave-safe

ii. Clean and in good condition

Not cracked or damaged so that food is not exposed to Not suitable for hot
food
contamination; and have never been used to store non-food items
such as chemicals.

iii. Sealed properly (e.g. with tight-fitting covers)

Prevent leakage, pests and contamination of food.

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Containers for Storage of Food

 Do not place very hot food directly into Styrofoam or plastic
containers. Cool down hot, oily food slightly before placing them in
contact with Styrofoam or plastic containers.

 When using microwave ovens, ensure that the food container / packaging
is microwave-safe.

81

Proper Storage of Food

Adopt proper food storage
practices
i. Store chilled and frozen food
safely
ii. Store dry goods safely
iii. Store cooked/ready-to-eat
food safely
iv. Proper labelling

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Proper Storage of Food

Store chilled and frozen food safely
Type of Food Store In Temperature
Frozen meat, poultry,
–18°C and colder including food manufacturers /
fish or seafood Freezer
slaughterhouses and food retail establishments
products
Chilled meat, poultry,
fish or seafood Chiller Between 0C and 4C
products
Thawed frozen or
defrosted meat,
Chiller Between 0C and 4C
poultry, fish or seafood
products
Dairy products Chiller 7C and below

83

Proper Storage of Food

Store chilled and frozen food safely
a) Proper segregation of different types of food: Why?
• Raw food BELOW cooked / ready-to-eat
food.
• Raw vegetables separate from raw meat Raw food
/ seafood.
• Proper labelling of shelves and racks for
walk-in chillers / freezers. Ready-to-eat food

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Store chilled and frozen food safely
b) Refrain from stacking food.
c) Avoid overstocking to allow proper internal circulation of cool air.
d) Do not refreeze food that has been defrosted. Portion food into
required portions before freezing.
Why?

85

Proper Storage of Food

Store chilled and frozen food safely
e) Check and record temperature on temperature
gauges regularly.
f) Ensure that chiller / freezer doors are:
• Closed properly Chiller temperature
• Not left open for too long, or opened frequently
or unnecessarily.
g) Ensure the rubber lining / gasket is not damaged or
punctured.

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Proper Storage of Food

Store dry goods safely

a) Store dry goods above ground level to

facilitate easy cleaning.
b) Store dry goods away from overhead
water and sewer lines.
c) Store goods within licensed premises.
d) Do not store goods in toilets, staff locker
areas or mechanical rooms (e.g. electrical
and water supply lines).

87

Proper Storage of Food

Store dry goods safely
d) Store goods away from chemical contaminants such as
insecticides and detergents.

Insecticide

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Proper Storage of Food

Store cooked/ready-to-eat food safely

Temperature
Germs multiply rapidly in food kept at
temperatures
between 5oC and 60oC
(Temperature Danger Zone)

Time
Food kept within Temperature Danger Zone for
more than 4 hours is likely to contain more
germs.

89

Proper Storage of Food

Store cooked/ready-to-eat food safely
Cooked food should not be kept at room temperature for a prolonged
period of time.
Food poisoning bacteria takes time to multiply to unsafe
levels
Bacteria grow on cooked food between 5oC and 60oC
Under 2 hours 2 to 4 hours Over 4 hours

What you should do

Use of blast OK to Serve/
chiller is Chill OK to Serve Discard
recommended at 4oC and below

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Proper Storage of Food

Store cooked/ready-to-eat food safely
1. Thoroughly cook food such that the internal temperature of the food
reaches a temperature not below 75°C.

2. Do not keep hot food at ambient temperature after the food is cooked.

3. Carry out cooling of the cooked food in the blast chiller, if required to in
accordance with your process workflow.

4. Maintain hot food at a temperature above 60°C and cold food at a

temperature below 5°C, at all times after the food is cooked and during
delivery of the food.

91

Proper Storage of Food

Proper Labelling
Label food and ingredients (e.g. semi-
processed meat, seafood and sauces / food
removed from packaging), with the following:
1. Name of ingredient / food
2. Date opened / prepared
3. Use by date (after opening)
4. Receiving date / batch number (to facilitate
product tracing)
5. Name of person (who prepared the label)

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Activity
Practice

FEFO & FIFO Stock Rotation System

(FEFO)

First Expire, First Out (FEFO)

• Prepacked / packaged food
• Arrange those with earlier expiry dates in front so that they will be used
first.
First In, First Out (FIFO)
• Fresh food and produce with no expiry dates (e.g. fruits and vegetables)
• Arrange them such that items that were purchased earlier or are more
ripe are placed in front and used first.

FEFO & FIFO reduce the risk of using

expired / spoilt food ingredients.

93

Activity
Discussion

Group Discussion
Q1. Why should raw food be stored below cooked / ready-to-eat food?
This is to prevent the liquid from raw food from dripping and contaminating cooked
/ ready-to-eat food.

Q2. What is the temperature range of the Temperature Danger Zone?

Between 5oC and 60oC.

Q3. Why is it important to hold cooked food out of the Temperature Danger
Zone?
To prevent food poisoning bacteria from multiplying to unsafe levels.

Q4. Why is it important to practise FEFO / FIFO?

To reduce the risk of using expired / spoilt food ingredients.

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Recap
1 2 3

Use appropriate containers for Adopt proper food storage

storage of food Practise stock rotation
practices
i. Food-grade materials i. Store chilled and frozen i. FEFO: Prepacked /
ii. Clean and in good food safely packaged food
condition ii. Store dry goods safely ii. FIFO: Fresh food /
iii. Sealed properly (e.g. with iii. Store cooked food safely produce
tight-fitting covers) iv. Proper labelling

95

Topic 5
Maintain Cleanliness of Equipment and Premises

1 4 Storage,
Clean Storage 4 Preparation &
Waste
& Preparation Use of Towels Service Areas
Management
Area 3
Crockery,
Utensils and
Equipment in
2 Good 5
Wash Condition Keep
Crockery, Premises Pest
Utensils and Free
Equipment

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Keep Storage and Preparation Areas

Clean
Why?
a) Prevent contamination of food and food poisoning.
b) Prevent pest infestation.

Basic steps for cleaning

a) Remove dirt and food debris from surfaces.
b) Wash surfaces with appropriate cleaning solution and tools.
c) Flush / rinse surfaces with clean water.
Cleaning: Removes germs, dirt and
impurities from surfaces
If sanitiser is used: physically
Allow sufficient contact time with surface.
Follow manufacturer’s instructions. Sanitising: Reduce micro-organisms
on surfaces to safe levels

97

Keep Storage and Preparation Areas

Clean
Areas to cover
i. Work surfaces and environment
ii. Food storage areas (e.g. chiller,
freezer, dry store)
iii. Exhaust hood and flue system

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Clean
i. Work surfaces and environment
a) Wash / wipe and sanitise work surfaces, sinks, taps and door handles.
b) Food contact surfaces (e.g. food preparation area and display area) should
be cleaned using food-grade detergent.
c) Keep tables, floors and all parts of food preparation / production and
refreshment areas clean, free of food scraps or refuse. This includes
difficult-to-reach areas such as deep corners and edges.
d) Ensure that drains and gullies in the food preparation area are free from
foul odours and allow the free flow of water.
e) Do not place objects / equipment in such a manner as to hinder or cause
obstruction to the work flow.

99

Keep Storage and Preparation Areas

Clean
ii. Food storage areas
a) Chillers and freezers
• Clean inside and outside.
• Wash removable shelves and
drawers.
• Clean rubber lining regularly.
• Regular cleaning and
maintenance for walk-in chillers
and freezers.

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Clean
ii. Food storage areas
b) Dry store
• Clean shelves and racks regularly.

Conduct regular
stock-check. Dispose
food that has turned
bad or passed the
expiry date.

101

Keep Storage and Preparation Areas

Clean
iii. Exhaust hood and flue system
a) Clean frequently to prevent build
up of grease.
b) Arrange for regular maintenance of
the system to ensure that it is
properly cleaned internally and in
good working condition.

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Keep Storage and Preparation Areas

Clean
iv. Use separate towels for different tasks
a) Distinguish by colour or design.
b) Place towels for different uses at different locations.

103

Keep Storage and Preparation Areas

Clean
v. Wash towels
a) Dirty / soiled towels harbour germs.
b) Wash towels regularly.
1. Pre-soak towels
2. Wash towels using suitable detergent
3. Dry towels
c) Alternatively, wash towels according to company’s procedure.
d) Do not place clean towels on dirty surfaces.

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Wash Crockery, Utensils and Equipment

Ensure crockery, utensils (e.g. ladles,
scoops, nets, knives, chopping boards etc.),
and storage containers are clean.

Wash and clean before and immediately

after use, dry and store them properly.

Clean equipment according to

manufacturer’s instructions.

105

Wash Crockery, Utensils and Equipment

Ensure that dirty crockery and utensils are cleared from tables promptly.
Do not leave dirty crockery, utensils and equipment overnight. These will
harbour germs and attract pests.

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Wash Crockery, Utensils and Equipment

i. Manual washing
a) Scrape, rinse and soak where applicable to remove debris.
b) Wash and scrub with clean water and detergent.

c) Sanitise if applicable.
• Immerse in water at 100C for 30 seconds.
• Use a food-grade sanitiser according to manufacturer’s
instructions.

d) Air-dry crockery, utensils and equipment.

107

Wash Crockery, Utensils and Equipment

ii. Mechanical washing
a) Pre-rinse to remove excess food remnants.

b) Place soiled utensils and equipment on racks for even

cleaning.

c) Wash cycle, detergent and sanitisation should be carried

out according to manufacturers instructions.
d) Clean the dishwasher according to manufacturer’s
instructions.

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Wash Crockery, Utensils and Equipment

• After washing and drying,
do not contaminate the
cleaned crockery, utensils
and equipment.

• Avoid touching the

surfaces and parts that will
come into contact with
food (e.g. the eating end of
cutlery and rims of cups).

109

Wash Crockery, Utensils and Equipment

iii. Storage of clean crockery and utensils
a) Store on shelves, racks or cupboards that are clean and raised
(above ground level).

b) Store away from insecticides and cleaning chemicals

• Chemicals can accidently contaminate the food and cause
food poisoning.

c) Where applicable, store pots, containers, trays etc.

upside down.

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Crockery, Utensils and Equipment in

Good Condition
i. Regularly check all crockery, utensils and equipment
a) To prevent injury to food
handler or customers.
b) Broken pieces may get mixed
with the food.
c) Cracks and chips makes it
difficult for thorough washing,
and can trap germs.

111

Crockery, Utensils and Equipment in

Good Condition
ii. Discard crockery / utensils that are:
a) Badly stained or scratched.
b) Chipped, broken or cracked.

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Crockery, Utensils and Equipment in

Good Condition
True or False?
No. Statement True /
False
1 I cannot use crockery or utensils which are chipped, broken, or cracked. True
2 I cannot sell food in dirty crockery. True
3 I can sell food using disposable crockery which has been used previously False
by another person.
4 I can re-use disposable drinking straw. False
5 I can sell food with wrapper, package which has been used to wrap or False
pack food.

113

Good Waste Management

i. Use foot pedal refuse bins lined with plastic bags.
ii. Keep refuse bins covered.
iii. Empty refuse bins when ¾ full and at the end of the day.
iv. Secure refuse bags before disposing them at the designated bin
area. Do not leave them on the floor.

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Keep Premises Free From Pests

Pests can transfer harmful germs and spread diseases. Presence of
pests in food premises indicates poor hygiene standards and can result
in unsafe food.

Reasons for pest control

a) Prevent the spread of diseases
b) Prevent wastage of food Pest control measures
c) Prevent damage to food and property Eliminate food Eliminate
d) Comply with regulatory requirements sources shelter and
entry points

115

Keep Premises Free From Pests

i. Eliminate food sources
a) Keep production area clean.
Ensure there are no food scraps or food
debris left behind.
b) Practise good waste management.
c) Store food above ground level.
d) Store food in tightly-covered containers.
e) Keep areas below cooking range and
sinks dry and clean.

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ii. Eliminate shelters and entry points
a) Discard unwanted boxes, crates,
newspapers and articles that may provide
hiding places.
b) Inspect all incoming goods for pests and
signs of pest.
c) Store goods properly and inspect the
storage area regularly.

117

Keep Premises Free From Pests

d) Seal any holes or crevices in the ceilings, walls or
floors.
e) Ensure that floor traps are properly covered with
grating.
f) Keep gullies and drains covered at all times where
applicable.
g) Cover entrance points by placing strip curtains or
plastic screens, or installing self-closing doors.
h) Install strong wire meshes at potential entry points.

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Keep Premises Free From Pests

Pest Control Services
A food establishment should engage a licensed pest control company to
prevent the harbourage & breeding of pests.
Pest control substances used must be safe and effective under the
conditions of use and not be applied or stored in a manner that will result
in contamination of food product.

Pest control service should be conducted only when there is no exposed food,
ongoing food preparation and processing in the food premises.

119

Keep Premises Free From Pests

What should you do?
a) Check premises regularly and report signs of pest.
b) Do not tamper with or move pest control traps.
c) Take note of any point of concern raised by pest control company.

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Keep Premises Free From Pests

Signs of pest
Rats Cockroaches Flies

Smear & gnaw marks Cockroach egg shells Sighting of live flies

Sighting of live rodents Sighting of live Sighting of maggots

cockroaches

121

Activity
Discussion

Group Discussion
Q1. Why should storage and preparation areas be kept clean?
a) Prevent contamination of food and food poisoning.
b) Prevent breeding of pests.

Q2. When should you wash crockery, utensils and equipment?

Before use and after use.

Q3. Why should chipped and broken crockery be discarded?

a) To avoid causing injury to customers or food handler.
b) Broken pieces may get mixed with the food.
c) Cracks and chips make it difficult for thorough washing, and can
trap germs.

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Activity
Discussion

Group Discussion
Q4. How can you distinguish towels for different tasks?
a) Different colour and designs.
b) Place towels for different use at different locations.

Q5. Why should foot pedal refuse bins lined with plastic bags be
used?
To open refuse bin without hand contact to reduce the chance for
cross-contamination. Plastic bags help to prevent food waste leakage.

Q6. List two ways to prevent pest infestation.

a) Eliminate food sources.
b) Eliminate shelter and entry points.

123

Maintain Cleanliness of Equipment and Premises

Recap
1 2 3

Keep storage & Wash crockery, utensils & Ensure crockery, utensils
preparation areas clean equipment and equipment are in
4 5 good condition

Practise good waste management Keep premises free from pests

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Workplace Safety and Health,

Legislation & Case Studies

1
Workplace 3
Safety and Case Studies
Heatlh

2
Legislation

125

Workplace Safety and Health - Key Points

Slips, trips and falls
1. Practise good housekeeping daily
2. Wear anti-slip shoes if floor is slippery
3. Barricade and report any damaged flooring immediately
4. Put up cautionary signs for wet floors and raised/damaged flooring

Struck by falling object

1. Store loose, small or irregularly-shaped items in boxes
2. Store heavier items on lower levels of a shelf
3. Store frequently used items at waist or chest level
4. Place barricades across the shelf to prevent items from falling off

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Workplace Safety and Health - Key Points

Cut by object
1. Wear cut-resistant gloves
2. Use the correct tool
3. Work on stable flat surfaces
4. Wash & store sharp tools separately from other tools
5. Wrap up sharp objects before disposing them
6. Label trash that contain sharp objects

127

Workplace Safety and Health - Key Points

Exposure to extreme temperatures
1. Wear heat resistant protective gloves / sleeves
2. Use tools to handle hot objects (e.g. tray grips)
3. Pour hot liquids slowly to avoid splashing
4. Place warning labels/signs on hot objects

Fires and explosions

1. Turn off electrical power / gas flames when not in use
2. Keep work area free of flammable liquid and powder
3. Clean the exhaust hood and stove top regularly
4. Keep power sockets clean and dry

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Legislation
• All food handlers have the responsibility to ensure that food sold to
the public is safe.
• All persons selling food unfit for consumption can be subjected to
enforcement.

Inspection and Food Sampling

• Food establishments are subjected to inspection and food sampling.
• Food handlers are to cooperate with authorised officers who inspect
food establishments and conduct sampling.

129

Foodborne Illnesses
Other impact of
foodborne
illnesses:
• Financial loss /
loss of business
• Loss of
consumer
confidence
Foodborne illnesses can affect many people
Foodborne illnesses can be fatal
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Case Studies

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Case Study 1
When: Aug 2018
Action taken:
No. of persons affected: 82 cases (47 hospitalised, 1 death)
Implicated premises: Restaurant
Licence terminated

Lapses Prevention
1. Seven unregistered food handlers 1. All food handlers are required to
were identified. attend and pass Basic Food Hygiene
2. Food was prepared outside the Course and register with SFA.
licensed kitchen area. 2. Prepare food only within food
3. Poor personal hygiene and food preparation area of licensed premises
preparation practices of the food 3. Practise good personal hygiene and
handlers (e.g. not washing hands with handle food safely.
soap).

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Case Study 2
When: Feb 2019
Action taken:
No. of persons affected: 20 cases
Suspension for 9 days and
(Gastroenteritis illness)
Implicated premises: Central Kitchen
composition sum of $400
Lapses Prevention
1. Cockroaches infestation was observed at 1. Practise good pest management and ensure
several locations within the premises. proper sanitation and cleaning of premises
2. Poor GMP (Raw seafood chopping board was 2. Staff to be retrained on GMP and proper food
found directly stacked against yellow hygiene practices
chopping board meant for RTE Cooked Food;
RTE food (onions and cucumber) was kept in
close proximity from raw chicken in the walk
in chiller.

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Common Hazards in the Food & Beverage Sector

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Contents
1. Common hazards encountered
• Slips, trips and falls
• Struck by falling object
• Cut by object
• Exposure to extreme
temperatures
• Fires and explosions

Slips, Trips and Falls

Slips, Trips and Falls is a frequently occurring
accident type, leading to minor injuries
(sprains, bruises) as well as major injuries
(fractures, head injuries).

DO  Practice good housekeeping daily

 Wear anti-slip shoes if floor is slippery
 Barricade and report any damaged flooring
immediately
 Put up cautionary signs for:
 wet floors
 raised flooring
 damaged flooring

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Slips, Trips and Falls

Case study: Dish washing area

 Staff was washing glasses at the dish

washing area in a restaurant kitchen
 When lifting a tray of glasses, he
slipped on the wet floor and fell
 His neck was cut by a piece of broken
glass and he eventually bled to death

Lesson learnt:
 Wear anti-slip shoes during work
 Use a trolley to transport fragile items between locations
 Practice good housekeeping to keep workspace free of clutter

Struck by Falling Object

Being struck by falling objects can lead

to serious injuries and even death.
Common areas of such occurrences
include storage facilities with racking /
shelving systems.

DO  Store loose small or irregularly-shaped items in boxes

 Store heavier items on lower levels of a shelf
 Store frequently used items at waist or chest level
 Place barricades across the shelf to prevent items
from falling off
DO NOT  Overload the storage shelves

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Struck by Falling Object

Case study:
 A worker was tasked to fix ceiling lights in a
warehouse for dried food
 He was standing near a rack of sugar
 A co-worker heard a loud crash and found the
worker crushed under 6,000 kg of sugar
 The shelving was found to be old and rusty

Lesson learnt:
 Use proper storage housing/shelves
 Store heavier items on the ground or lower layers
 Report any defects of the shelves to your supervisor

Cut by Object
Cuts may occur when working with
sharp tools and handling broken glass
or ceramics.

DO  Wear cut-resistant gloves

 Use the correct tool
 Work on stable flat surfaces
 Cut in a direction away from yourself
 Wash & store sharp tools separately from other tools
 Maintain tools to keep them sharp
 Wrap up sharp objects before disposing them
 Label trash that contain sharp objects
DO NOT  Use blunt cutting tools

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Cut by Object
Case study:
 Staff was using a cleaver to cut chicken into pieces
 He used his left hand to hold the meat and right hand to chop
 While chopping, left hand slid into the path of the cleaver
 The tips of his index and middle fingers were cut off

Lesson learnt:
 Wear wire mesh gloves when using cutting tools
 Sharpen tool regularly so less force is needed when cutting
 Replace manual cutting work with machines where possible

Cut by Object
Machines (e.g. food processors) should be
equipped with guards, and training is
required before you operate them.
Maintaining them regularly helps prevent
accidents due to faulty machinery.

DO  Tie up any long hair and wear hairnets

 Switch off and unplug machine when not in use
DO NOT  Wear loose clothing with long sleeves
 Wear jewellery when using a machine
 Repair faulty machines if not qualified to do so
 Repair or clean machines when it is running or
plugged in to power point

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Cut by Object
Case study:
 Worker was using a meat-mincing machine
 While the machine was still running, she used her hand to
remove meat that was stuck inside
 Her thumb and index finger were severed
 Her toe was used to create a new thumb
 Skin from her leg was used to patch the open wound

Cut by Object

Lesson learnt:
 Lock machine guard in place before using machine
 Switch off and unplug machine before cleaning or servicing
 Use a proper tool (e.g. tongs) to remove anything stuck in
the machine

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Exposure to Extreme Temperatures

Working in an extremely hot or cold environment can cause stress
to our bodies. Symptoms include dizziness, nausea and fatigue.

DO  Wear clothing suitable for the work environment

 Wear anti-slip shoes when floor is slippery (cold env.)
 Switch on fans (hot env.)
 Take regular breaks and drink plenty of water
 Stop work and get help when feeling unwell
DO NOT  Work alone where possible

Exposure to Extreme Temperatures

Improper handling of hot objects /
liquids can cause burns or scalds,
which happen frequently in kitchens.

DO  Wear heat resistant protective gloves / sleeves

 Use tools to handle hot objects (e.g. tray grips)
 Pour hot liquids slowly to avoid splashing
 Keep liquid levels in containers low to avoid spilling
 Place warning labels/signs on hot objects
 Pay attention to warning signs
DO NOT  Place hot objects near the edge of work stations
 Open cookers when they are under pressure

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Exposure to Extreme Temperatures

Case study:
 Worker was using a mushroom press
machine to iron clothes
 Top arm of machine suddenly came
down on her arm and burnt it
 Machine controls were found to be faulty

Lesson learnt:
 Wear heat-resistant sleeves
 Keep to maintenance schedules
 Isolate machines that are suspected to be
faulty and report immediately

Fires and Explosions

Common causes of fire and explosions are
improper storage, accumulation of
flammable materials, or faulty electrical
installations, most frequently in kitchens

DO  Turn off electrical power / gas flames when not in use

 Keep work area free of flammable liquid and powder
 Clean the exhaust hood and stove top regularly
 Keep power sockets clean and dry
 Keep work area well ventilated
DO NOT  Leave a flame unattended
 Store flammable items close to a heat source

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Fires and Explosions

Case study:
 Worker was trying to light up gas oven
 Oven suddenly exploded and the doors blew open
 One of the doors struck the worker on his head Gas had
likely built up in the oven when worker was trying to
light it

Lesson learnt:
 Avoid leaving the gas valve open for more than 5 seconds
 Do not leave ovens unattended when it is operating
 Ventilate the oven adequately between attempts to light it

END

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Version Control Record

Version Effective Date Changes Author

V1.0 30 Nov 2020 First Official Issue SFA

Slide 37 – 38: Updated the defrosting methods

V2.0 30 Nov 2021 SFA
Slide 83: Amended freezing temperature to -18°C and below for food
retail establishments and revised the term “Chilled fresh” to “Chilled”.

151

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