The heart of any food‑service operation is its people. Recognising that improper handling is a common cause of foodborne illness, Singapore requires all individuals who handle food at retail or catering establishments to complete the Workforce Skills Qualifications (WSQ) Food Safety Course (FSC) Level 1. This article explores why the training is mandatory, what the course covers and how retraining ensures ongoing competence. Rationale for mandatory training Foodborne illnesse
