SFA SAFE Framework

Understand the SFA SAFE Framework and its importance for the F&B industry

Safety Assurance for Food Establishment (SAFE) Framework

The Safety Assurance for Food Establishments (SAFE) is a new framework where food establishments are graded based on their food safety track records and implementation of food safety management system. Grades will no longer be assigned based on an annual snapshot assessment of the establishment’s performance.

Training courses for Food Handlers and Supervisory Personnel

In support of the upcoming SAFE framework, the Singapore Food Agency (SFA) has introduced a comprehensive Food Safety Courses (FSC) program designed to empower food handlers and supervisory personnel with the skills needed to maintain the highest standards of food safety.
Our FSC program is structured into four progressive levels, ensuring a clear pathway for career growth and compliance:

Level 1 – Foundation in Food Safety

Learn the essential principles every food handler needs to keep food safe and hygienic.

Level 3 – Food Hygiene Officer (FHO) Certification

Gain expertise in implementing food safety pre-requisite programs and understand HACCP and FSMS fundamentals.

Level 2 – Advanced Food Handling

Take the next step by mastering food safety checks for your specific work areas.

Level 4 – Advanced FHO

Become a leader in food safety with in-depth knowledge of FSMS implementation, internal audits, and comprehensive safety checks.



As you progress through each level, the curriculum expands in breadth and depth, equipping you with the knowledge and confidence to uphold food safety excellence.

Explore Food Safety Courses













Why wait? Stay ahead of the SAFE framework rollout—enroll today and secure your compliance!

Safety Assurance for Food Establishment (SAFE) Framework

All food handlers must complete and pass WSQ Food Safety Course Level 1.

Level 2 is optional for upskilling and focuses on food safety checks in specific work areas.

Retail food establishments follow existing requirements. Non-retail food handlers must complete Level 1 by 1 July 2023.
Find details on Level 1, Level 2, and SSG-approved training providers under Training Courses.
For more information, see Requirements for Food Handlers.

Food Hygiene Officers

An FHO is a supervisory staff member who helps the licensee establish, monitor, and maintain a proper food safety system. FHOs conduct regular checks and ensure food handlers follow good hygiene and food safety practices during preparation.

Currently, the food establishments listed below must appoint an FHO for each premises before a license can be issued.

Table 1: Type of food establishments that must appoint an FHO

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.

Award Tier and License Duration

Category A and B Food Establishments

The table below depicts the criteria for award tier and license duration for Category A and B food establishments.

Table 2: Eligibility criteria for licence duration and award tier for Category A and B food establishments (SFA,2021)


Category C Food Establishments

The table below depicts the criteria for award tier and license duration for Category C food establishments.

Table 3: Eligibility criteria for licence duration for Category C food establishments (SFA,2021)

FAQs

The Safety Assurance for Food Establishments (SAFE) framework is a new licensing framework to provide better food safety assurance to consumers.

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).

The following 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.

No, the grade of each establishment reflects its own food safety record. Central kitchens serve multiple retail outlets, but their practices do not necessarily represent those of individual outlets. Therefore, the food safety performance of a central kitchen should not be attributed to its retail outlets.

To safeguard consumers, SFA has measures to prevent the distribution of unsafe food from central kitchens to retail outlets. In cases of serious food safety lapses, SFA can suspend food supply from the central kitchen or initiate a recall of affected products.