Overview
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What are non-retail food establishments?
- Licensed coldstores for meat & seafood products
- Licensed food processing establishments
- Licensed slaughterhouses
What are the responsibilities of food establishment operators?
Food establishment licensees are required to:
- implement food safety control programmes and comply with prevailing food laws and licensing conditions
- obtain approval from SFA to make changes to layout or operational activities
- obtain approval to use reefer containers for temporary food storage
- register food handlers
- keep licences updated (e.g. change in particulars)
Implement food safety control programmes and comply with prevailing food laws and licensing conditions
1. Licensees must ensure the safety of food products manufactured in the establishments.
For example, licensees must practise safe handling and storage, prevent cross-contamination between raw material and final product, and store food at required temperatures.
Licensees must also ensure their food handlers observe good personal hygiene practices (e.g. wash hands thoroughly and wear clean attire).
2. Licensees are required to have a good understanding of the specifications of food processing equipment used at their premises and ensure it is properly used.
For example, they must ensure the equipment is:
- regularly cleaned and sanitised
- separate equipment is used for raw and cooked food to prevent cross-contamination
- arranged for one-directional flow from raw food to cooked food
You can access the list of accredited laboratories on the Singapore Accreditation Council’s website.
Why is it important for licensees to ensure food safety?
Lapses in food safety can result in food borne disease outbreaks, product recalls and harm consumers. These can cause both financial and reputational damage to food establishments. SFA will also take the necessary enforcement actions against food safety lapses.
What happens when there are food safety lapses?
SFA will take the necessary enforcement action against food safety lapses, which could involve warnings, suspension, and/or revocation of licences. Licensees will also be required to rectify the lapses before they are allowed to resume operations.
What are the requirements for Food Handlers?
All licensees must:
- ensure their food handlers attend and pass the WSQ Food Safety Course (FSC) Level 1 on basic food safety principles
- ensure their food handlers and Food Hygiene Officers attend the WSQ FSC refresher training
- register all their food handlers with SFA
You can register or update your food handlers via the GoBusiness portal. For detailed steps, refer to Registration of Food Handlers.
How do I update my licence/registration?
Licensees are responsible for keeping their licences updated. You must update SFA when there are changes to the particulars of your business operations (e.g. address or contact details).
For detailed steps on how to update SFA, see Update, Renew, Cancel Licence / Registration for Food Manufacturing & Storage.
You must apply for a new licence if you change your UEN, business entity type or location of the licensed premises. For detailed steps on how to apply, see Application Process & Fees for Licence / Registration for Food Manufacturing & Storage.
Changes to layout or trade activities
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Obtain SFA's approval to make changes to layout or trade activities
1. Licensees must obtain SFA’s approval before making any changes to the existing layout.
For example, SFA’s approval is required if licensees wish to makes changes to the use of rooms within the premises, remove existing units, expand the layout, or make any structural changes.
2. Licensees can only carry out the approved trade activities indicated on their licence.
SFA’s approval must be obtained before they make any changes to their trade activities.
For example, SFA’s approval must be obtained when licensees want to add a new trade, remove an existing trade, or add new products that are not covered under existing approved trade activities.
Why is SFA's approval required?
SFA’s approval is required as changes to the layout of the premises or trade activities may impact existing process flows and result in food safety issues.
What will happen if changes are made without approval?
Enforcement actions may be taken against licensees for unapproved changes to the layout of their premises or trade activities.
Food manufacturers can only export their food and food products until their trade description and layout have been approved by SFA.How to seek SFA's approval for changes
Step 1: Prepare documents
Step 2: Ensure you have CorpPass
Step 3: Submit your application
Step 4: SFA reviews your application
Step 5: Renovate your establishment
Step 6: Pass the site inspection
Step 7: Receive approval
Reefer Containers
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Obtain SFA's approval for the use of reefer containers
Licensees must seek SFA’s approval before using reefer containers to temporarily store food and food products.
Why is SFA's approval required?
To ensure food safety, SFA requires licensees to maintain proper temperature controls, prevent cross-contamination, and ensure that the conditions inside the containers are suitable to preserve the integrity of the stored food products.
What will happen if changes are made without approval?
Enforcement action may be taken against licensees. Food manufacturers will not be able to export their food and food products until their trade description and layout have been approved.
How to seek approval from SFA
To obtain approval for chilled/frozen storage of sealed food ingredients or finished products in reefer containers, follow the steps below:
Step 1: Gather the required documents
Step 2: Submit the documents required
Step 3: Pass an on-site assessment
Step 4: Receive SFA's approval
Pig & Poultry Slaughterhouses
Licensed operators of pig and poultry slaughterhouses must ensure food safety and take on additional responsibilities to provide key statistics to SFA.
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What are the additional responsibilities for pig and poultry slaughterhouses?
Under the prevailing food safety laws, all licensed pig and poultry slaughterhouses must:
- Fulfil the Responsibilities of Food Establishment Operators
- Submit the following statistics to SFA via the Inspection & Laboratory e-Services:
Why are statistics required?
These statistics provide SFA with information on the number of live animals admitted to the slaughterhouses, their source(s), and the number of animals slaughtered in the respective slaughterhouses. The data enables SFA to better manage the incidents to ensure and secure a supply of safe food, in the event of animal disease outbreaks or supply shocks.
For more information
You can contact us via the SFA Online Feedback Form.
Last Updated 21 Oct 2024
Related Pages
Requirements for Licence / Registration for Food Manufacturing & Storage
Application Process & Fees for Licence / Registration for Food Manufacturing & Storage
Update, Renew, Cancel Licence / Registration for Food Manufacturing & Storage
What Laws Must Food Business Operators Comply With?
