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.
