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SAFE Grade Projection Self-Help Tool
Food business operators can use the SAFE Grade Projection Self-Help Tool below to determine the category that their food establishments would likely be placed under the new framework.
If you are unable to obtain a projected grade using this tool, your food establishment is either not covered under SAFE, or you have provided incorrect inputs, such as the time when you first held the licence or major lapses committed previously e.g. licence suspension under the Points Demerit System.
Training courses for Food Handlers and Supervisory Personnel
To support and complement the SAFE framework ahead of its implementation, SFA has implemented a training framework for food handlers and supervisory personnel. The Food Safety Courses (FSC) are organised into four levels:
Level 1 of the FSC covers basic food safety principles for food handlers. As these food handlers level up and take on greater responsibilities in the kitchen, they can upskill by taking up Level 2 of the FSC, which will equip them with the know-how to conduct food safety checks for their specific work areas.
Level 3 of the FSC will equip Food Hygiene Officers (FHO) with the knowledge to implement food safety pre-requisite programmes and basic principles of HACCP and Food Safety Management System (FSMS). The FHO may then upskill to become an Advanced FHO through Level 4 of the FSC, which will cover the implementation of FSMS and how to conduct broader food safety checks and internal audits.
The breadth and depth of the curriculum increases as attendees progress through the levels. Food handlers and food hygiene officers will be required to complete the relevant courses following the rollout of the SAFE framework.
Food handlers
All food handlers will be required to attend and pass the WSQ Food Safety Course Level 1. WSQ Food Safety Course Level 2 is intended for upskilling of food handlers, who will receive additional training on conducting food safety checks at their specific work areas.
There is no change to the current training requirements for food handlers in retail food establishments. Food handlers in existing non-retail food establishments should start attending the WSQ Food Safety Course Level 1 to meet the requirements by 1 July 2023.
Information on WSQ Food Safety Course Level 1, WSQ Food Safety Course Level 2 and the list of training providers that have been approved by SkillsFuture Singapore (SSG), see Training Courses.
For more information, see Requirements for Food Handlers.
Food Hygiene Officers
A Food Hygiene Officer (FHO) is a supervisory personnel who will assist the licensee to put in place, monitor and maintain a proper food safety system. They will conduct regular checks and educate and remind food handlers to adhere to good food safety practices and personal hygiene during food preparation. Currently, the food establishments listed below are required to appoint a FHO for each premises before issuance of licence.
| Type of food establishment | Type of licence |
|---|---|
| Non-Retail Food Establishment |
|
| Retail Food Establishment |
|
FHOs are required to attend and pass the WSQ Food Safety Course (FSC) Level 3. FHOs (e.g. in retail food establishments) who have passed the former WSQ Conduct Food and Beverage Hygiene Audit Course* or have been previously trained under the FHO course* conducted by Singapore Environment Institute (SEI) will continue to be recognised by SFA. For more information, see WSQ Food Safety Course (FSC) Level 3.
*These courses have been replaced by WSQ FSC Level 3.
Advanced Food Hygiene Officers
An Advanced Food Hygiene Officer (FHO) is supervisory personnel who establishes and oversees food safety standards of their food establishment by developing, implementing and managing a Food Safety Management System (FSMS). Advanced FHOs also conduct internal audits of the FSMS and address potential non-compliances with SFA’s regulations. Supervisory personnel who have passed the former WSQ Apply Food Safety Management Systems for Food Service Establishments Course* or WSQ Food Safety Course (FSC) Level 4 can be appointed as an Advanced FHO. For more information, see WSQ Food Safety Course (FSC) Level 4. *This course has been replaced by WSQ FSC Level 4.
| Type of food establishment | Type of licence |
|---|---|
| Retail Food Establishment |
|
Subsidies for the above WSQ courses are available from SkillsFuture Singapore (SSG). Please approach the training providers for more information on course schedule, course fees and subsidies.
For more information, see Requirements for Food Hygiene Officers.
About WSQ Food Safety Courses
Launched by SkillsFuture Singapore (SSG), the Workforce Skills Qualification (WSQ) system is the national qualifications system for the food and beverage industry. SFA, together with SSG, have harmonised the training curriculum and assessment for retail and non-retail food businesses, in alignment with the refreshed SSG Skills Framework (SFw).
Related FAQs
Are the grades of central kitchens linked to the retail outlets they supply to? Will SFA consider doing so?
SFA has safeguards in place to mitigate the downstream distribution of potentially unsafe food from central kitchens to retail outlets. If severe food safety lapses are found at central kitchens, SFA can halt food supply to retail outlets or to recall affected food products.
Can SFA provide details on the two-phase implementation of the SAFE framework?
The requirements for Category 1 establishments will be introduced in two steps, with the full implementation in Phase 2. For Category 2 establishments, the full requirements will be introduced in a single step during Phase 1.
Phase 1 (End of 2025)
All establishments will be given a grade based on track records. This gives time for Category 1 establishments to put in place system-level capabilities, i.e. FSMS and Advanced FHO.
- Category 1 : To achieve Grade ‘A’, Category 1 establishments will need a three-year track record with no major lapses. There will be no FSMS and Advanced FHO requirements in Phase 1, but establishments are encouraged to put in place FSMS and Advanced FHO as early as possible, to provide good food safety assurance.
- Category 2 : Category 2 establishments will require a three-year track record with no major lapses to attain an ‘A’ grade.
Phase 2 (End of 2027)
- Category 1: To maintain Grade ‘A’, Category 1 establishments require a three-year track record with no major lapses. In addition, they will also need to have in place FSMS and appoint Advanced FHOs.
- Category 2: There will be no change from Phase 1. Category 2 establishments will continue to only require a three-year track record with no major lapses to attain a Grade ‘A’.
Does downgrading of food establishments take effect at licence renewal?
How is SAFE better than the previous grading framework?
The SAFE framework will provide a better representation of the food establishments’ consistent efforts in ensuring and maintaining food safety. Under the SAFE framework, food establishments that have demonstrated good track record of food safety assurance and/or have in place capabilities and systems to ensure better food safety standards will be given better grades.
Is there any change to the current Points Demerit System (PDS)? Will licensees face downgrades due to offences under the PDS system?
Under the SAFE framework, the licensee’s grade will also be downgraded to Grade ‘C’ when the licence is suspended.
What grade will food establishments that were recently suspended under PDS or convicted in court receive under the new SAFE framework?
What happens when a food establishment accumulates all the points under the point demerit system?
What is considered a ‘major lapse’ under the SAFE framework?
What is SAFE?
Under the proposed framework, food establishments will be eligible for better grade if:
- They have demonstrated good track record of food safety assurance; and/or
- They have in place capabilities and systems to ensure better food safety standards (e.g. appointment of Advanced Food Hygiene Officer, implementation of Food Safety Management System).
Why are new entrants graded as ‘New” instead of B?
Why is SAFE being implemented in 2025 and rolled out in phases?
Why is there no fast-track option for Category 2 food establishments willing to implement food safety systems and capabilities?
For Category 2 establishments, the most reliable indicator of food safety performance is their track record.
Will there be any changes to SFA’s inspection regime after the SAFE framework is implemented?
How are food establishments categorised into Category 1 and Category 2 under the SAFE framework?
- Category 1 establishments involve significant food handling with larger distribution scale.
- Category 2 establishments involve low to moderate food handling with smaller distribution scale.
Which retail food establishments are excluded from the SAFE framework?
- Main operators of canteens, coffee shops, food courts and private markets are not directly involved in food handling. They are responsible for overseeing the sanitary standards of the common spaces shared by the SFA-licensed stalls operating within their premises. However, individual food stalls within these establishments are licensed by SFA and will be included as Category 2 food establishments in the SAFE framework.
- Individual stalls in wet markets and market produce shops selling food items such as raw seafood and meat are excluded because they handle a lower volume of raw food as compared to non-retail food establishments and are therefore assessed to be of a lower regulatory concern.
Why are there different grade criteria for Category 1 and Category 2 food establishments?
Will all SFA-licensed non-retail and retail food establishments transit to the SAFE framework?
Not all SFA-licensed retail food establishments will transit to the SAFE framework. Establishments with minimal to no food handling, and hence assessed as low regulatory concerns, are excluded from the framework.
SFA will maintain regulatory oversight of all food establishments through its surveillance and inspection regime, regardless of whether they come under the SAFE framework.
Will food farms be under the SAFE framework?
Will the SAFE framework include hawker stalls?
For certified FSMS, what does certification entail?
The certification body will also conduct surveillance audits in the 1st and 2nd year to ensure that the company continues to comply to the requirements. In cases where major non-conformities are found during the surveillance audit, the certification body may suspend the certification, withdraw the certification or reduce the scope of certification.
What is the difference between a Food Safety Management System (FSMS) and a certified FSMS?
- Singapore Accreditation Council (SAC), which include Singapore Standards - SS444, SS590 and ISO 22000; or
- Accreditation bodies who are signatories of the International Accreditation Forum (IAF) multilateral recognition arrangement (MLA) for ISO 22000 and FSSC 22000; or
- Accredited by Brand Reputation Compliance Global Standards (BRCGS)-recognised accreditation bodies which are signatories of the IAF MLA
The list of FSMS certification currently recognised to have met the criteria for Category 1 food establishments is as follows:
- Singapore Standard SS444: Hazard analysis and critical control point (HACCP) system for food industry
- Singapore Standard SS590: HACCP-based food safety management systems – Requirements for any organisation in the food chain
- International Organization for Standardization (ISO 22000)
- Food Safety System Certification (FSSC 22000)
- British Retail Consortium Global Standards
Can a FHO oversee more than one licensed premises?
Can an Advanced Food Hygiene Officer (FHO) oversee more than one food premises?
This is to prevent overextending the responsibilities of the Advanced FHO and to maintain their effectiveness in maintaining and auditing the FSMS implemented across the food establishments.
What are the duties of a Food Hygiene Officer (FHO)?
What are the duties of an Advanced Food Hygiene Officer (FHO)?
What government support is available for the training of FHOs and advanced FHOs, and how does it impact the overall cost of training?
SkillsFuture Singapore (SSG) provides subsidies covering up to 70% of course fees for Singapore Citizens and Permanent Residents. Additional subsidies are available through the SkillsFuture Mid-career Enhanced Subsidy and Enhanced Training Support for SMEs.
The WSQ Food Safety Course Level 3 and Level 4 certificates are valid for life.
For more information, see the following SkillsFuture Webpages
What qualifications are required for Advanced Food Hygiene Officer (FHO)?
What qualifications are required for Food Hygiene Officer (FHO)?
For more information, see WSQ Food Safety Course (FSC) Level 3.
How much will the WSQ Food Safety Course Level 1 to Level 4 cost? Will SFA pay for the courses?
I have previously passed the WSQ Apply Food Safety Management Systems for Food Service Establishments course. Do I still need to attend WSQ Food Safety Course Level 4 to be appointed an Advanced FHO?
If a staff has the relevant academic qualifications or competencies, would he need to complete WSQ Food Safety Course Level 3 and 4 to be appointed FHO and Advanced FHO respectively?
The assessment would include written and practical (mock-up inspection) assessments.
To be appointed an Advanced FHO, the staff could opt to take the WSQ Food Safety Course Level 4 Assessment-Only-Pathway (AOP) instead of attending the entire WSQ FSC Level 4. The assessment would include written and practical (on-site inspection) assessments.
Is completion of the WSQ Food Safety Courses a one-time requirement to work in the food industry?
While there are currently no retraining requirements for FHOs who have attained WSQ FSC Level 3 certification and Advanced FHOs who have attained WSQ FSC Level 4 certification, FHOs and Advanced FHOs are encouraged to stay current and keep abreast with changes to food safety requirements within the evolving food industry landscape.
However, FHOs who handle food in the course of their work are subject to similar retraining requirements as food handlers. These FHOs are required to attend retraining in WSQ Food Safety Course Level 1 or 2 within 5 years from the date of passing WSQ FSC Level 3, and subsequently every 10 years if they continue to handle food.
Is there specific training required for personnel handling food?
All food handlers working in SFA-licensed food establishments are required to pass WSQ Food Safety Course (FSC) Level 1. The course covers basic food safety principles essential for food handling. Food handlers who have passed WSQ FSC Level 1 and wish to receive additional training on conducting food safety checks at their specific work areas may attend WSQ FSC Level 2.
To ensure sustained awareness on good food safety practices, food handlers are required to attend retraining in WSQ FSC Level 1 or 2 to continue to be eligible to work as food handlers.
Food handlers with WSQ FSC Level 1 or WSQ FSC Level 2 certification are required to attend retraining within 5 years from the date of initially passing either course and subsequently every 10 years.
For information on the retraining requirements for food handlers, please see Requirements for Food Handlers.
Is there specific training required for supervisory personnel?
FHOs who have previously passed the “WSQ Conduct Food and Beverage Hygiene Audit course” or have been trained under the FHO course conducted by the Singapore Environment Institute (SEI) will continue to be recognised by SFA. For more information on requirements for FHO and WSQ FSC Level 3, see Requirements for Food Hygiene Officers.
Supervisory personnel appointed as Advanced FHOs are required to pass the WSQ FSC Level 4 course, which will equip them with knowledge on developing, implementing, auditing and managing a FSMS. Supervisory personnel who have passed the former WSQ Apply Food Safety Management Systems for Food Service Establishments course will continue to be recognised by SFA and can be appointed as an Advanced FHO.
For more information on Advanced FHOs and WSQ FSC Level 4, see WSQ Food Safety Course (FSC) Level 4.
Where can I find the list of training providers for WSQ Food Safety Courses Level 1 to Level 4?
How do licence fees under SAFE compare with current licence fees?
Can SFA do a direct transfer of existing grades to the grades under the SAFE framework instead?
Can SFA reinstate grading inspections?
The current food hygiene grading system includes a Grade ‘D’. Why has this been dropped from the revised SAFE framework?
This streamlined grading system adequately covers the range of food safety standards across establishments and allows the public to easily identify food establishments with potentially higher food safety risks, i.e. those given ‘C’ grades. As such, there is no need for an additional Grade ‘D’.
Was the industry engaged on the change in grading system?
SFA will conduct another round of engagements with the industry on the revisions made to the SAFE framework. This will be in the later part of 2024.
What led to the decision to revert to the 'A' / 'B' / 'C' grade nomenclature under the SAFE framework, instead of the previously proposed ‘Gold’ / ‘Silver’/ ‘Bronze’ award nomenclature?
What will happen to food establishments which were on board the voluntary Food Hygiene Recognition Scheme (FHRS)?
Why has there been a shift from the previously announced 3, 5, and 10-year licence to the new framework, which now features a 1-year licence tenure?
Why have there been further changes to the SAFE framework since SFA last announced it in 2021?
After reviewing feedback from the industry, SFA has made improvements to SAFE, such as simplifying the framework through retaining the ‘A’ / ‘B’ / ‘C’ grade nomenclature, streamlining the categorisation of establishments and grade criteria across the different categories.
Why is the SAFE grade valid for only 1 year and how does this compare to the current situation?
Why was there a change in SAFE’s implementation timeline?
Phase 1 will be implemented in end-2025, and Phase 2 in end-2027.
SFA will be engaging the industry in the coming months on the revisions made to the SAFE framework.
Will there be options for licences with longer tenure or perpetual licence?
With the new SAFE framework, what about those currently in Grade ‘D’, do they move up to Grade ‘C’?
Can SFA bring forward a licensee’s track records when they are granted a new licence following a relocation?
How did the cessation of grading inspections impact on SFA’s inspection frequencies and processes?
How do the additional food safety measures such as FSMS and Advanced FHO required for grade ‘A’ for Category 1 provide added assurance of food safety standards? If a licensee is unable to implement these required food safety measures to attain a grade ‘A’, can SFA accept alternative comparative forms of food safety assurance?
To attain grade ‘A’ in Category 1, food establishments need to implement a FSMS and appoint an Advanced FHO.
An Advanced FHO is an individual who has passed the WSQ Food Safety Course Level 3 and 4 course. He/she is responsible for overseeing food safety operations of his food establishment, maintaining food safety controls and conducting regular food safety checks.
The FSMS is a preventive and systematic approach towards identifying, preventing and reducing food-borne hazards, to ensure food is safe for consumption. This is to be developed and implemented by an Advanced FHO, or by third party consultancy companies. Key components of such systems include identifying food safety hazards, associated critical limits and corrective actions, establishing documentation and record keeping, and putting in place food safety pre-requisite programmes. These would need to be tailored for the unique context of each establishment.
How do the Food Safety Awards compare with the SAFE framework?
The SAFE framework provides a better representation of the food establishments’ consistent efforts in ensuring and maintaining food safety. Under the SAFE framework, food establishments that have demonstrated good track record of food safety assurance and/or have in place capabilities and systems to ensure better food safety standards will be given recognition.
How will food safety oversight be maintained without an annual grading inspection?
The licensees of the food establishment must also comply with:
- Requirements stipulated in the legislations administered by the Singapore Food Agency
- Licensing requirements, such as engaging trained food handlers and putting in place systems and infrastructural designs to mitigate risks of food contamination during production, preparation, packing, storage, and transportation of food.
How will SAFE impact the criteria for participation in schemes and programmes under other agencies e.g., ESG’s Tasty Singapore brand / VITAL’s Government Demand Aggregation (DA) contracts
I’m a new licensee. Why am I given a provisional ‘B’ grade? Can I request for SFA to re-grade my premise?
I’m an existing licensee. What will happen to my grade given the cessation of grading?
If I get downgraded for a foodborne incident to ‘C’ grade before SAFE roll out, will I remain at a ‘C’ grade perpetually?
Some Category 1 establishments may not be able to implement the additional food safety systems and capabilities in time before Phase 2 starts in 2027. Can SFA consider providing a time extension if there are appeals?
SFA will not accede to appeals from Category 1 establishments who still have not put in place FSMS and Advanced FHOs by the time Phase 2 starts in 2027. This is because these requirements will have been communicated to establishments well ahead of time, and they will have had more than 2 years’ lead time to implement these requirements.
SFA will work closely with industry to facilitate their implementation of these requirements ahead of time.
What is the interface with FSSB?
Conviction for food safety related offences will result in downgrades under SAFE.
What will happen to the Food Safety Excellence Awards and Food Safety Partnership?
Accordingly, SFA has informed licensees under both schemes that certification marks associated with the Food Safety Excellence Awards and Food Safety Partnership would be phased out by Dec 2023, after which the usage of these certification marks in product packaging, delivery vehicles and publicity materials will not be allowed.
As these licensees had put in significant effort to achieve their past awards, they can make reference to the previous award or grade achieved during the then-AVA, if the year/period these awards are achieved are indicated.
Will SFA step up on enforcements on the grade ‘C’ businesses under the new framework?
Can food establishments in Category 1 with a one-year track record be fast-tracked to an ‘A’ grade under Phase 1 if they are ready to implement the required systems and capabilities?
Will home-based food businesses be subjected to SAFE framework?
For more information
You can contact us via the SFA Online Feedback Form.
Last Updated 31 Oct 2025
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