THE 5 MOST COMMON MISCONCEPTIONS ABOUT FOOD SAFETY TRAINING (A MUST-READ FOR FOOD BUSINESS OWNERS)

Many food business owners (FBOs) only start learning about the Food Handler Training Course (FHC) after a premise inspection. They know their workers must have an attendance certificate and that a 3-hour course is required.  However, along the way, many misunderstandings arise.  Here are five of the most common misconceptions about FHC—and why they matter.

1. “Attending the course is only for getting a certificate.”

After completing the 3-hour FHC, participants receive both softcopy and hardcopy certificates. The certificate is valid for life and recognised nationwide. It also fulfils Regulation 30 of the Food Hygiene Regulations 2009.  This is the main reason owners send their staff to the training.  However, the course value goes far beyond the certificate.  Food handlers learn actual practices that Health Inspectors check during inspections. The purpose is not only to know the practices but to apply them daily.

Proper food handling must become a habit, so that when officers conduct a surprise inspection, your team can perform confidently—not panic.

2. “Only employees need to attend the course.”

Many owners think training is only for their workers.  But it is highly advisable for owners and managers to attend too.  When bosses understand the practices, they can guide their team, conduct mini-audits anytime, and ensure their outlet consistently complies with regulations.  A trained owner = a stronger food safety culture.

 

3. “After attending FHC, food handlers are ‘graduated’.”

Some food handlers think they just need to sit in class, pass the quizzes, and they’re done.   But the real test is not in the classroom.  The real test is during actual premise inspections.  Food handlers must understand and apply what they learned—every day.

Returning to old habits after training defeats the purpose of attending.

 

4. “There will be no penalties after attending FHC.”

Attending FHC is only one requirement under the Food Hygiene Regulations 2009.

There are more than 30 other regulatory requirements that FBOs and food handlers must comply with. FHC introduces these basics so everyone knows what inspectors look for.  So, attending FHC does not “protect” a premise on its own.  Compliance must also be seen in daily operations.

 

5. “The certificate can be bought.”

Yes, there are still people asking if FHC certificates can be purchased.  The answer is a strict and absolute NO.  Training is compulsory because every food handler must learn proper food handling and apply it in real operations. The course exists to protect public safety—not to issue papers.  My FHC classes are flexible:

 

• Online or physical
• Malay or Mandarin
• Various dates and times

This training is also a screening tool.  Owners can observe whether a new hire has the right attitude for the job.

 

Final Thoughts

Training equips your team with the right skills and knowledge to run your business smoothly and in line with your vision.  Every training—especially FHC—deserves appreciation because it strengthens your team's competency and protects your business.