*Note: Under Section 2 of the Sale of Food Act (Cap 283), “fish” means any species of fish (whether marine or freshwater), and includes crustacea, shellfish, echinoderm and molluscs; and the eggs and young of any fish. Various aspects of food safety and hygiene will be checked which would include general conditions of the premises, storage practices, food preparation steps, food processing equipment used, pest status in the premises, food handling practices and personal hygiene practices of the food handlers, labelling details of prepacked food, delivery vehicles, in-house quality control programs, staff training in food safety and hygiene, documentation and records, etc. As the national agency for food safety, SFA has in place an integrated food safety system from farm-to-fork to ensure that food sold in Singapore is safe for consumption. Food vendor’s premises must possess at least SFA `ronze’ licensing with Food Safety Management System (FSMS). With effect from 1 March 2013, if a main licensee accumulates 12 demerit points or more within 12 months, his licence will either be suspended for 1, 2 or 3 days, depending on his past record of suspensions. The Malay edition of the video is available here. Therefore, they are currently not required to attend the Basic Food Hygiene Course. For licence to operate retail food establishments, including restaurants, caterers, coffeeshops, food courts, cafes, takeaway kiosks and supermarkets. All licensed food establishments (including cold stores, slaughter-houses and food processing establishments) in Singapore are categorised into 4 grades: Each food establishment will be graded annually based on its food hygiene and food safety standards before its licence expires. All licensed food processing establishments, cold stores and slaughter-houses are subjected to regular inspections to ensure that the food produced is safe and fit for human consumption. Operators may attain the Bronze, Silver or Gold award based on at least 2, 5 or 10 years respectively of track record without any major hygiene lapse carrying 4 or more points under the Points Demerit System (PDS). SFA's Food Factory Grading System Criteria for Assessment are as follows : Premises - General cleanliness and housekeeping; SFA's Food Factory Grading System Criteria for Assessment are as follows : Premises - General cleanliness and housekeeping; (1)  A person must not sell food that the person knows or ought reasonably to know is unsafe. Food sellers who sell on e-commerce platforms have the responsibility to ensure that the food they sell are obtained from SFA-regulated sources, and are prepared/processed in a safe and hygienic manner that does not compromise food safety. Food handlers who prepare and handle food – such as chefs, cooks, and kitchen helpers – need to be trained and registered with SFA. The purpose of the inspection is to ensure that licensees and their food production personnel adhere to Good Manufacturing Practices (GMPs) and implement food safety programs such as HACCP (Hazard Analysis and Critical Control Point) to ensure safe production of food. Food-borne pathogenic bacteria multiples quickly between 5 degC and 60 degC. Grading of the food establishments including meat, fish and processed food establishments, cold stores and slaughter-houses. Please note that the demerit points are dated to the date the offence was committed and not the date of conviction or the date of payment of composition fines. You can find a copy of the Medical Report form to be completed by a Medical Officer . Given this, SFA has a set of guidelines on food hygiene practices which operators under the scheme can refer to. Eating establishments and food stalls are assessed by SFA and given the following grades: A - a score of 85 per cent or higher. In view that ready-to-eat raw fish* is considered a high-risk food as it does not go through a cooking process, and home-based operators may not have the proper facility and segregation of processes to handle ready-to-eat raw fish, home-based business operators are not allowed to prepare it for sale from home. Private canteens operated by third party vendors i.e. Grading Egg Certificate Grading of shell eggs and disease-free statements. The list is updated on quarterly basis. However, all (3)  For the purposes of subsection (2), it is immaterial whether the food concerned is safe, Section 40 EPHA: Articles of food unfit for human consumption. In order to be compliant with the Service Fees Act (SFA), the Canadian Food Inspection Agency (CFIA) will begin adjusting its fees based on the Consumer Price Index (CPI) starting March 31, 2020, and on every March 31 going forward.For 2019-2020, the rate of increase will be 2.2%. (2)  A person must not sell food that the person knows or ought reasonably to know is unsuitable. staff canteen/hostel kitchen, regardless whether food is sold or provided free-of-charge. Retail food establishments are given a grade by SFA based on the overall hygiene, cleanliness and housekeeping standards of the premises. CSV; Farming Area, Annual ... (SFA). C - a score of 50 per cent to 69 per cent. These receptacles must be able to prevent food from being contaminated. All licensed food establishments (including cold stores, slaughter-houses and food processing establishments) in Singapore are categorised into 4 grades: Food caterer Stamford Catering’s food establishment grading was demoted to a “C” grade after an incident of 52 persons were reported to have gastroenteritis symptoms, with one case hospitalised, after consuming its food on 2 March 2019. Raw/ready-to-eat food should be separated from cooked food, and served with separate utensils. D - a score of 40 per cent to 49 per cent. Our pasteurization facilities have been awarded Grade A (Excellent) for food hygiene and food safety standards by SFA (previously AVA). You can refer to the Food Establishment Audit Assessment Checklist for the list of criteria used to assess the grading of food processing establishments. The frequency of inspections depends on the grade of the food establishments as well as the previous compliance history of the establishments. They must observe good personal and food hygiene at all times. This page contains information on the necessary requirements to operate a food vending machine. Food Hygiene Officers (FHOs) assist licensees to ensure high standards of hygiene and sanitation are maintained in the licensed premises. In year 2016, there are 1157 food processing establishments, 343 meat and fish processing establishments, 158 cold stores and 15 slaughter-houses (10 chicken slaughter-houses, 4 duck slaughter-houses and 1 pig slaughter-house) licensed by SFA and 1,130 food storage warehouse which are registered with SFA . Our pasteurization facilities have been awarded Grade A (Excellent) for food hygiene and food safety standards by SFA (previously AVA). Cold stores that are licensed solely for the storage of meat and/or fish products, the Cold Store Audit Assessment Checklist will be used to assess the grading of these cold stores. SFA conducts annual on-site audit assessments on SFA- licensed local food establishments to determine their grading status, and provide on-site advice to help them improve and upgrade their premises. Total number of food establishments as at 1st Quarter 2017: Best viewed on IE9 and above, latest Chrome, Firefox and Safari. Since 12 May 2020, home-based food businesses were allowed to resume operations for delivery and collection only. During the period of suspension, all individual stalls within the coffee shop, food court and canteen are required to be closed as well. The areas of audit assessment of food establishments are as follows: SFA also provides advice on Good Manufacturing Practices (GMPs) and food safety programmes such as the Hazard Analysis and Critical Control Point (HACCP). The list is available in the following languages: More details of the revised PDS can be found here [PDF, 426 KB]. The grade awarded will encourage the establishment to strive for better grades and  seek improvement in food hygiene and safety standards. For instance, Regulations 16(3) and 16(4) of the Environment Public Health (Food Hygiene) Regulations on “Transport of Food” stipulates provisions covering receptacles, such as carrier bags, used in the course of transportation of food. Meal plan requirements If you live on campus, you’ll be required to buy a meal plan. SFA adopts a science-based risk assessment and management approach to food safety, and sets food safety standards that are aligned with international standards. SFA continues to recognize the Refresher Food Hygiene certificates awarded by ITE from Oct 2010 to Jun 2014. The Specialty Food Association's online Solution Center is a collaborative space for SFA members and member candidates to create, and to connect, support, and share the extraordinary experience of specialty food with each other. How meal plans work Your meal plan comes with two features: meal swipes and Dining Dollars (DD). In 2010, the PDS was extended to main operators of coffee shops, food courts, and canteens to encourage operators to place greater emphasis on the overall hygiene standards of the premises such as general housekeeping, toilet maintenance and refuse management. 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