WSQ Cheat Sheet 2026

The 30 highest-yield WSQ facts, distilled from real exam questions. Print it, save it as a PDF, or study it here — free, no sign-up.

1. What is the most severe form of allergic reaction? → Anaphylaxis
2. What must a Halal food label in Singapore be certified by? → The Islamic Religious Council of Singapore (MUIS)
3. Under Singapore's food labelling regulations, where must allergen information appear on pre-packed food? → Prominently in the ingredient list on the label
4. What colour-coded chopping board is typically designated for raw poultry in Singapore food safety training? → Yellow
5. When recording an allergen-specific order from a customer, what information should be documented and communicated to the kitchen? → The specific allergen, the dish ordered, and any modifications requested
6. How many principles does the HACCP system consist of? → 7 principles
7. Which action by a food handler demonstrates POOR allergen management practice? → Using the same tongs to serve peanut cookies and allergen-free biscuits
8. What is the maximum temperature for frozen food storage? → -18°C or below
9. Which of the following is a common hidden source of gluten (wheat allergen) in Singaporean cooking? → Traditionally brewed soy sauce
10. How should ingredients containing allergens be stored in a food establishment? → Separately from non-allergenic foods and clearly labelled
11. Which authority regulates food safety in Singapore? → Singapore Food Agency (SFA)
12. What does 'May Contain' labelling on a food product indicate? → There is a risk of unintentional allergen cross-contact during production
13. What is the minimum internal temperature to which chicken must be cooked in Singapore? → 74°C
14. Which of the following personal protective equipment (PPE) should a food handler wear when preparing ready-to-eat food? → Clean apron, hair restraint (cap or net), and food-safe gloves where required
15. Under the Sale of Food (Composition and Labelling) Regulations, who is responsible for ensuring food labels are accurate? → The food manufacturer or importer who places the product on the Singapore market
16. What is the 'danger zone' temperature range for bacterial growth in food in Singapore? → 5°C to 60°C
17. Under Singapore regulations, food handlers must be: → Certified in food hygiene through a WSQ-accredited course before handling food
18. What is Singapore's primary legislation governing food hygiene standards in food establishments? → Environmental Public Health Act (EPHA) and Food Hygiene Regulations
19. What is the 'temperature danger zone' for food safety? → Between 5°C and 60°C, where bacteria multiply rapidly
20. What are the three main categories of pests that pose a food safety risk in Singapore food establishments? → Cockroaches, rodents (rats and mice), and flies (including fruit flies)
21. What licence is required to operate a food establishment in Singapore? → A food shop licence issued by the Singapore Food Agency (SFA)
22. What is the incubation period for most food-borne bacterial infections? → Typically 1-72 hours after consuming contaminated food, varying by the type of pathogen
23. What is the safest way to clean equipment used to prepare an allergen-containing dish before using it for an allergen-free dish? → Wash thoroughly with hot soapy water and rinse completely
24. Which of the following scenarios is an example of allergen cross-contact? → Using the same fryer oil to cook both peanut-containing snacks and peanut-free products
25. Which of the following is an example of a biological food safety hazard? → Salmonella bacteria in undercooked poultry
26. What does 'FIFO' stand for in food storage practice? → First In, First Out — older stock is used or sold before newer stock
27. If a food handler is unsure whether a dish contains a specific allergen, what should they do? → Verify by checking with the chef or referring to the recipe and ingredient list
28. What should a food handler do FIRST when a customer informs them of a food allergy? → Inform the supervisor or chef immediately
29. What is the correct order of steps for cleaning and sanitising kitchen equipment? → Scrape/pre-rinse, wash with hot soapy water, rinse with clean water, sanitise, and air dry
30. What is a food allergen? → A food ingredient that triggers an abnormal immune response in some individuals