Frequently Asked Questions

SFA adopts a multi-pronged approach to ensure good food hygiene standards in Singapore - education, surveillance and enforcement. Food handlers working in food retail establishments need to be registered with SFA and pass the mandatory Basic Food Hygiene Course (BFHC), so that food handlers are equipped with knowledge on good hygiene practices. Food handlers are responsible for the application of what they have learnt from the BFHC and the practice of good personal and food hygiene at all times. SFA also will continue to inspect food retail outlets regularly and strict enforcement action will be taken against any errant food retail outlets.

SFA has in place a Points Demerit System (PDS), which is a systematic and fair approach in dealing with the suspension or revocation of licences. If a licensee accumulates 12 demerit points or more within 12 months, his licence will either be suspended for two weeks or four weeks, or be revoked, depending on past suspension records. SFA publishes suspension notices on our website to inform the public.

Licensed food operators have the responsibility to ensure that food sold at retail outlets is prepared hygienically and safe for consumption. Food operators and their food handlers should observe good food and personal hygiene practices at all times. Food operators are also to ensure that all food handlers are registered with SFA and that they do not engage in any food preparation if they are sick. Food retail outlets are inspected regularly and strict enforcement action is taken against any errant food retail outlets.

In 2017, NEA conducted more than 88,000 inspections on food premises and took more than 3,100 enforcement actions against errant food operators who flouted hygiene regulations.

During these inspections, our officers also educate and remind licensees and food handlers on proper food and personal hygiene practices. Licensees who are convicted for hygiene lapses may be liable to a fine not exceeding $2,000 and may have their licences suspended or revoked. We encourage members of the public to support food outlets which observe good hygiene practices, and report those with potential hygiene lapses that merit investigation to SFA via https://www.sfa.gov.sg/feedback.

Unregulated street hawking poses a risk to public health and pollutes the environment. For this reason, street hawkers were relocated into purpose-built hawker centres with proper facilities in the 1980s. All hawkers and their assistants involved in the sale of food have to undergo training in the safe handling and preparation of food. In order to protect public health and safety, the Singapore Food Agency (SFA) takes action against illegal hawkers who circumvent our regulations.

In 2017, the majority of the feedback received was on the illegal hawking of food items, which include fruits, otah-otah, and curry puffs. During the same period, enforcement action was taken against about 340 illegal hawkers for selling food items or goods such as household products, clothes and mobile phone accessories. However, the best deterrence against illegal hawkers is for members of the public not to purchase any items, regardless of whether they are food or non-food, from them. Food sold may be unsafe and products may be of inferior quality. Such vendors come and go, and cannot be found if buyers have problems with their purchase. Through choosing such modes of sales, these illegal street hawkers are in effect passing the risks to the unsuspecting consumer to bear.

A very small number of Singaporeans and Permanent Residents, subject to meeting the stringent eligibility criteria, have been given street hawking licences under the Street Hawking Scheme. They sell specific approved items, such as newspapers and phone cards; and are required to display their licences when conducting their businesses. They are also required to peddle their wares at fixed locations in public places, with the support of Town Councils, which decide on the designated locations in order to ensure that street hawking activities do not adversely affect residents, businesses and other stakeholders in the vicinity.

Street hawking may not always be the best solution for someone trying to make a living. In the long run, street hawkers are encouraged to adopt more sustainable options such as picking up new skills through the various government-funded training programmes and seeking employment, or operating from a proper stall in a hawker centre or other retail premises to secure a more stable repeat clientele. Any Singaporean who wishes to embark on hawking may rent a hawker stall from monthly tender exercises carried out by SFA.

Local illegal hawkers in financial difficulties are referred to social service agencies. They can also approach Workforce Singapore (WSG) Career Centres located island-wide for career and training advice and services to enhance their job search skills and employability. SFA also provides assistance with the stall application process if they wish to bid for a hawker stall.

SFA will continue to take firm and decisive action against any person who engages in any illegal hawking activity. We advise members of the public to report on illegal hawkers by writing to us via https://www.sfa.gov.sg/feedback. Those found illegal hawking may have their goods seized and be fined $300, $400 and $500 for the first, second and third offences respectively. Upon the fourth and subsequent offences, they will be prosecuted in Court.

Food-borne pathogenic bacteria multiples quickly between 5 degC and 60 degC. If a cooked food item is contaminated with such bacteria, for example, as a result of cross-contamination, keeping that contaminated food item at such ambient temperatures for more than four hours could result in the bacteria multiplying to reach sufficient levels that could cause food poisoning when the food item is consumed. Hence, SFA requires all catered food to be time-stamped, and food that has been cooked more than four hours prior should not be served to consumers. The time-stamp informs consumers of the recommended 'consume by' time, which is set at four hours from the time a cooked dish is placed at the temperature danger zone of between 5 degC and 60 degC. If there had not been any contamination initially, the food may be safe to eat even after the recommended 'consume by' time. Consumers should thus exercise judgement should they decide to consume food past the stated 'consume by' time.
Establishments that prepare smaller portions of food and serve it within a shorter timeframe or upon order have a lower risk of food being kept for prolonged periods at such ambient temperatures. Some also have a final cooking step, such as blanching or frying, before the food is served. Hence, food that is cooked and served immediately to patrons at a food retail establishment is not subjected to the four-hour time stamping requirement. Consumers who wish to pack home leftover food should likewise exercise their own discretion before consuming the food.

To minimise food wastage, consumers are encouraged to only order what they can finish. Some tips to avoid over-ordering include reducing the portions of each dish if there is a variety of dishes served, or requesting for smaller portions of carbohydrate items such as rice or noodles. The public can refer to SFA's food wastage reduction handy guide, which is available online and provides useful tips on how to reduce food wastage at home, when eating out and when planning for events. Food businesses, such as food retail establishments, can also do their part to minimise food wastage by offering different portion sizes to their customers and suggesting smaller portions of carbohydrate items. Caterers can offer a single carbohydrate item on their menus or options of swapping out carbohydrate item for other dishes. To help businesses take action to reduce food wastage, SFA has developed food waste minimisation guidebooks for food retail establishments, supermarkets and food manufacturing establishments. The guidebooks can be downloaded at SFA's website.

The Singapore Food Agency (SFA) is unable to ascertain when the rumours on contaminated sugar cane juice sold at our licensed hawker stalls and foodshops first appeared, and would like to clarify that the message is unfounded.

However, SFA requires all cut sugar cane to be obtained from producers that have in place good manufacturing practices, as well as the relevant registration and certification from their exporting countries. The cut sugar cane must be cleaned, boxed and transported in covered vehicles. SFA advises foodshop operators selling sugar cane juice not to leave the cut sugar cane on the floor. Like all licensed foodshop operators, they should observe hygienic handling practices, such as washing the stem of the sugar cane thoroughly, so that the juice sold to members of the public at retail food establishments and food stalls is hygienic.

Should members of the public require further assistance, they can contact SFA via https://www.sfa.gov.sg/feedback.

NEA encourages businesses to take active steps to minimise food wastage. This starts with avoiding wastage from excessive food preparation. Where this is unavoidable, excess food could be re-distributed and any remaining food waste should be segregated for recycling or treatment. To help businesses take action to reduce food wastage, NEA and the then AVA had developed food waste minimisation guidebooks for food retail establishments, supermarkets and food manufacturing establishments. Guidelines on the proper handling and re-distribution of unsold and excess food have been incorporated into the guidebooks to address food safety concerns.

NEA is also studying the possibility of 'Good Samaritan' laws in Singapore to ease business concerns about the donation of excess food. However, there is a need to ensure that any food donated is fit for consumption. In considering the feasibility of such laws, we would have to assess if a balance can be struck that facilitates food donation, while ensuring that food donors and food distributors exercise due care and practise good hygiene when distributing donated food. NEA will, in the meantime, continue to work closely with our partner agencies on measures to better manage food waste.