WSQ Food Safety Level 3 (FHO) cheat sheet

A food handler is any person who handles or prepares food, or who comes into contact with food-contact surfaces or utensils, whether or not the food is for sale.

Registration: food handlers must be registered with SFA before starting work; registration is tied to the individual and their employer's licensed premises.

Every food handler must pass the SFA-recognised Food Safety Course Level 1 (basic food hygiene) before registration, then attend refresher training at the interval set by SFA.

A registered food handler must carry or produce a valid Food Handler's Certificate on request by an authorised officer; working without valid registration is an offence.

Medical screening: handlers must undergo stool screening and typhoid screening as required, plus chest X-ray screening where required, and repeat at SFA-specified intervals.

A food handler must not work with food while suffering from fever, diarrhoea, vomiting, sore throat, cough, jaundice, or any infected skin lesion, and must report these to the supervisor immediately.

A handler who has been abroad must report to the employer; SFA may require stool screening on return from specified countries before resuming food handling duties.

Personal hygiene rules: short trimmed nails, no nail polish or false nails, no jewellery on hands/wrists, clean uniform and covered footwear, hair fully covered where required.

Handwashing with soap is required before starting work, after toilet use, after handling raw food, after touching the face/hair, and after handling waste or cleaning chemicals.

The Food Hygiene Officer (FHO) is a trained staff member appointed by the licensee to implement and monitor the food safety management system and hygiene practices at the premises.

FHO qualification: must complete the SFA-recognised Food Safety Course Level 3 (FHO course) and hold a valid certificate before being appointed.

The FHO must be registered with SFA and the appointment (and any change of FHO) must be notified to SFA; a premises cannot operate without a designated FHO where required.

Core FHO duties: conduct regular hygiene inspections of the premises, verify critical control points and records, and maintain the FSMS documentation.

The FHO must ensure all food handlers are registered, medically screened and trained, and must keep the handler training and screening records up to date.

The FHO investigates and records hygiene complaints, foodborne illness reports and corrective actions, and escalates repeat or serious non-compliance to the licensee and SFA.

The FHO verifies that monitoring records (temperature logs, cleaning schedules, pest control reports) are completed, signed and retained for the period required by SFA.

The FHO conducts or arranges staff hygiene briefings and refresher training, and documents attendance and content.

The FHO must have authority to stop unsafe practices or withhold food from sale pending correction, and must report notifiable incidents to SFA within the required timeframe.

FSMS = documented, premises-specific system covering hazard analysis, control measures, monitoring, corrective action, verification and record keeping, based on HACCP principles.

Hazard analysis classifies hazards as biological, chemical or physical; each significant hazard needs a control measure and a defined critical limit.

CCP monitoring must state what is measured, how, at what frequency and by whom; deviation from a critical limit triggers a documented corrective action.

Verification confirms the FSMS is working (audits, record review, testing); validation confirms the control measures actually control the identified hazard.

SAFE framework stands for Sure (hazard analysis and controls in place), Assured (monitoring and verification), Food safety culture and records, and Everyday compliance - the four pillars SFA assesses at licensed premises.

Points Demerit System (PDS): each hygiene offence carries demerit points; points accumulate against the licence over a rolling 12-month period.

Under PDS, accumulating 12 demerit points within 12 months results in suspension of the licence for a period (commonly 2 weeks for a first suspension), with longer suspensions for repeat accumulation.

A licence cancelled under PDS cannot be reissued to the same licensee at the same premises for a set period, and the licensee must cease food business operations during suspension.

Records must be retained and be available for inspection - temperature, cleaning, pest control, training, supplier and corrective action records form the evidence base for FSMS verification.

The licensee is responsible for the premises, its fittings, equipment, and the conduct of every food handler on site, and must ensure the premises is kept clean, in good repair and free of pests.

Licensed premises must display the food shop licence and the Food Hygiene Officer's particulars in a conspicuous place.

Temperature control: potentially hazardous food must be kept at 4°C or below, or at 60°C or above; chilled food must not be left in the temperature danger zone (5–60°C) longer than necessary.

Cold storage must have a visible thermometer or temperature display; temperatures must be monitored and recorded at a defined frequency.

Raw and ready-to-eat food must be stored and prepared separately to prevent cross-contamination; separate chopping boards, utensils and sinks are used for raw and cooked food.

Food must be obtained from approved/licensed sources with traceable documentation, and must be labelled and stored off the floor and away from chemicals and waste.

Pest control: premises must be pest-proofed, and pest control must be carried out by a licensed pest control operator with records kept.

Only approved food-contact surfaces and food-grade chemicals may be used; cleaning chemicals must be stored separately from food and clearly labelled.

Operators must ensure all food handlers are registered, medically fit and trained, and must report foodborne illness outbreaks or notifiable incidents to SFA promptly.

A food handler is any person who handles or prepares food, or who comes into contact with food-contact surfaces or utensils, whether or not the food is for sale.

Registration: food handlers must be registered with SFA before starting work; registration is tied to the individual and their employer's licensed premises.

Every food handler must pass the SFA-recognised Food Safety Course Level 1 (basic food hygiene) before registration, then attend refresher training at the interval set by SFA.

A registered food handler must carry or produce a valid Food Handler's Certificate on request by an authorised officer; working without valid registration is an offence.

Medical screening: handlers must undergo stool screening and typhoid screening as required, plus chest X-ray screening where required, and repeat at SFA-specified intervals.

A food handler must not work with food while suffering from fever, diarrhoea, vomiting, sore throat, cough, jaundice, or any infected skin lesion, and must report these to the supervisor immediately.

A handler who has been abroad must report to the employer; SFA may require stool screening on return from specified countries before resuming food handling duties.

Personal hygiene rules: short trimmed nails, no nail polish or false nails, no jewellery on hands/wrists, clean uniform and covered footwear, hair fully covered where required.

Handwashing with soap is required before starting work, after toilet use, after handling raw food, after touching the face/hair, and after handling waste or cleaning chemicals.

The Food Hygiene Officer (FHO) is a trained staff member appointed by the licensee to implement and monitor the food safety management system and hygiene practices at the premises.

FHO qualification: must complete the SFA-recognised Food Safety Course Level 3 (FHO course) and hold a valid certificate before being appointed.

The FHO must be registered with SFA and the appointment (and any change of FHO) must be notified to SFA; a premises cannot operate without a designated FHO where required.

Core FHO duties: conduct regular hygiene inspections of the premises, verify critical control points and records, and maintain the FSMS documentation.

The FHO must ensure all food handlers are registered, medically screened and trained, and must keep the handler training and screening records up to date.

The FHO investigates and records hygiene complaints, foodborne illness reports and corrective actions, and escalates repeat or serious non-compliance to the licensee and SFA.

The FHO verifies that monitoring records (temperature logs, cleaning schedules, pest control reports) are completed, signed and retained for the period required by SFA.

The FHO conducts or arranges staff hygiene briefings and refresher training, and documents attendance and content.

The FHO must have authority to stop unsafe practices or withhold food from sale pending correction, and must report notifiable incidents to SFA within the required timeframe.

FSMS = documented, premises-specific system covering hazard analysis, control measures, monitoring, corrective action, verification and record keeping, based on HACCP principles.

Hazard analysis classifies hazards as biological, chemical or physical; each significant hazard needs a control measure and a defined critical limit.

CCP monitoring must state what is measured, how, at what frequency and by whom; deviation from a critical limit triggers a documented corrective action.

Verification confirms the FSMS is working (audits, record review, testing); validation confirms the control measures actually control the identified hazard.

SAFE framework stands for Sure (hazard analysis and controls in place), Assured (monitoring and verification), Food safety culture and records, and Everyday compliance - the four pillars SFA assesses at licensed premises.

Points Demerit System (PDS): each hygiene offence carries demerit points; points accumulate against the licence over a rolling 12-month period.

Under PDS, accumulating 12 demerit points within 12 months results in suspension of the licence for a period (commonly 2 weeks for a first suspension), with longer suspensions for repeat accumulation.

A licence cancelled under PDS cannot be reissued to the same licensee at the same premises for a set period, and the licensee must cease food business operations during suspension.

Records must be retained and be available for inspection - temperature, cleaning, pest control, training, supplier and corrective action records form the evidence base for FSMS verification.

The licensee is responsible for the premises, its fittings, equipment, and the conduct of every food handler on site, and must ensure the premises is kept clean, in good repair and free of pests.

Licensed premises must display the food shop licence and the Food Hygiene Officer's particulars in a conspicuous place.

Temperature control: potentially hazardous food must be kept at 4°C or below, or at 60°C or above; chilled food must not be left in the temperature danger zone (5–60°C) longer than necessary.

Cold storage must have a visible thermometer or temperature display; temperatures must be monitored and recorded at a defined frequency.

Raw and ready-to-eat food must be stored and prepared separately to prevent cross-contamination; separate chopping boards, utensils and sinks are used for raw and cooked food.

Food must be obtained from approved/licensed sources with traceable documentation, and must be labelled and stored off the floor and away from chemicals and waste.

Pest control: premises must be pest-proofed, and pest control must be carried out by a licensed pest control operator with records kept.

Only approved food-contact surfaces and food-grade chemicals may be used; cleaning chemicals must be stored separately from food and clearly labelled.

Operators must ensure all food handlers are registered, medically fit and trained, and must report foodborne illness outbreaks or notifiable incidents to SFA promptly.

A food handler is any person who handles or prepares food, or who comes into contact with food-contact surfaces or utensils, whether or not the food is for sale.

Registration: food handlers must be registered with SFA before starting work; registration is tied to the individual and their employer's licensed premises.

Every food handler must pass the SFA-recognised Food Safety Course Level 1 (basic food hygiene) before registration, then attend refresher training at the interval set by SFA.

A registered food handler must carry or produce a valid Food Handler's Certificate on request by an authorised officer; working without valid registration is an offence.

Medical screening: handlers must undergo stool screening and typhoid screening as required, plus chest X-ray screening where required, and repeat at SFA-specified intervals.

A food handler must not work with food while suffering from fever, diarrhoea, vomiting, sore throat, cough, jaundice, or any infected skin lesion, and must report these to the supervisor immediately.

A handler who has been abroad must report to the employer; SFA may require stool screening on return from specified countries before resuming food handling duties.

Personal hygiene rules: short trimmed nails, no nail polish or false nails, no jewellery on hands/wrists, clean uniform and covered footwear, hair fully covered where required.

Handwashing with soap is required before starting work, after toilet use, after handling raw food, after touching the face/hair, and after handling waste or cleaning chemicals.

The Food Hygiene Officer (FHO) is a trained staff member appointed by the licensee to implement and monitor the food safety management system and hygiene practices at the premises.

FHO qualification: must complete the SFA-recognised Food Safety Course Level 3 (FHO course) and hold a valid certificate before being appointed.

The FHO must be registered with SFA and the appointment (and any change of FHO) must be notified to SFA; a premises cannot operate without a designated FHO where required.

Core FHO duties: conduct regular hygiene inspections of the premises, verify critical control points and records, and maintain the FSMS documentation.

The FHO must ensure all food handlers are registered, medically screened and trained, and must keep the handler training and screening records up to date.

The FHO investigates and records hygiene complaints, foodborne illness reports and corrective actions, and escalates repeat or serious non-compliance to the licensee and SFA.

The FHO verifies that monitoring records (temperature logs, cleaning schedules, pest control reports) are completed, signed and retained for the period required by SFA.

The FHO conducts or arranges staff hygiene briefings and refresher training, and documents attendance and content.

The FHO must have authority to stop unsafe practices or withhold food from sale pending correction, and must report notifiable incidents to SFA within the required timeframe.

FSMS = documented, premises-specific system covering hazard analysis, control measures, monitoring, corrective action, verification and record keeping, based on HACCP principles.

Hazard analysis classifies hazards as biological, chemical or physical; each significant hazard needs a control measure and a defined critical limit.

CCP monitoring must state what is measured, how, at what frequency and by whom; deviation from a critical limit triggers a documented corrective action.

Verification confirms the FSMS is working (audits, record review, testing); validation confirms the control measures actually control the identified hazard.

SAFE framework stands for Sure (hazard analysis and controls in place), Assured (monitoring and verification), Food safety culture and records, and Everyday compliance - the four pillars SFA assesses at licensed premises.

Points Demerit System (PDS): each hygiene offence carries demerit points; points accumulate against the licence over a rolling 12-month period.

Under PDS, accumulating 12 demerit points within 12 months results in suspension of the licence for a period (commonly 2 weeks for a first suspension), with longer suspensions for repeat accumulation.

A licence cancelled under PDS cannot be reissued to the same licensee at the same premises for a set period, and the licensee must cease food business operations during suspension.

Records must be retained and be available for inspection - temperature, cleaning, pest control, training, supplier and corrective action records form the evidence base for FSMS verification.

The licensee is responsible for the premises, its fittings, equipment, and the conduct of every food handler on site, and must ensure the premises is kept clean, in good repair and free of pests.

Licensed premises must display the food shop licence and the Food Hygiene Officer's particulars in a conspicuous place.

Temperature control: potentially hazardous food must be kept at 4°C or below, or at 60°C or above; chilled food must not be left in the temperature danger zone (5–60°C) longer than necessary.

Cold storage must have a visible thermometer or temperature display; temperatures must be monitored and recorded at a defined frequency.

Raw and ready-to-eat food must be stored and prepared separately to prevent cross-contamination; separate chopping boards, utensils and sinks are used for raw and cooked food.

Food must be obtained from approved/licensed sources with traceable documentation, and must be labelled and stored off the floor and away from chemicals and waste.

Pest control: premises must be pest-proofed, and pest control must be carried out by a licensed pest control operator with records kept.

Only approved food-contact surfaces and food-grade chemicals may be used; cleaning chemicals must be stored separately from food and clearly labelled.

Operators must ensure all food handlers are registered, medically fit and trained, and must report foodborne illness outbreaks or notifiable incidents to SFA promptly.