Food handlers in SFA-licensed retail and non-retail establishments need WSQ Food Safety Course Level 1 certification. Daily hygiene, separation of raw and ready-to-eat food, and temperature control remain essential.
Check certification and retraining first
SFA's FSC Level 1 requirements cover food handlers preparing food and beverages in licensed establishments, including food stalls, restaurants and food-processing businesses. The first retraining is due within five years of the initial pass; subsequent retraining is due within ten years of the previous retraining. Food handlers who miss their deadline must stop handling or preparing food until they pass an accepted option.
Adepco offers two Level 1 routes: Training + Assessment, taking 7.5 hours, and Assessment-Only Pathway (AOP), taking 1.5 hours without training. AOP is an accepted retraining option. Choose guided training when the learner needs instruction before assessment; discuss readiness and any prior-training evidence with our team.
Five areas to check in daily work
- Personal hygiene: keep hands and work clothing clean and follow the workplace's handwashing procedures.
- Ingredients: inspect supplies and keep food protected from contamination.
- Handling: separate raw food from cooked and ready-to-eat food; use suitable utensils rather than bare hands for ready-to-eat food.
- Storage: cover and label food, and store raw items below cooked food so drips cannot contaminate it.
- Premises and equipment: keep work surfaces, utensils and storage areas clean.
Source: SFA — Food Handler's Handbook ↗
Keep temperature control visible
SFA identifies 5°C–60°C as the temperature danger zone. Its food-handler guidance recommends keeping cold ready-to-eat food below 5°C and hot food above 60°C. Check temperatures using a suitable thermometer and minimise time outside controlled storage. Follow the requirements for your operation, including catering and delivery.
Are masks or spit guards still compulsory?
They are no longer mandatory under SFA's general food-handler requirement from 1 January 2026. Good hygiene remains necessary. Read our updated mask and spit-guard guide for the current position and recommended practices.
A simple check for employers
Keep a staff list with each food handler's course record and retraining deadline. Before booking, identify who needs guided training and who is ready for assessment only. Brief staff on your site's food-handling procedures after certification; passing an assessment should be supported by safe routines at work.
When contacting Adepco, share the number of learners, their existing certificates and your preferred dates. We can advise which of our two Level 1 options fits their needs.
Your next step
Choose your Food Safety Level 1 pathway
Guided training or assessment only: view the course requirements, fees and available arrangements.
Official sources
- SFA — WSQ Food Safety Course Level 1 ↗
- SFA — Food Handler's Handbook ↗
- SFA — Temperature control in cooked food ↗
- SFA — Masks and spit guards ↗
Guidance checked on 7 November 2026. Use the linked official sources for subsequent updates.