Contents in this page
Why is a licence/registration from SFA necessary?
Through licensing and registration, SFA ensures:
- Production of safe food: Establishments are designed, constructed and equipped with proper storage, and control programmes (e.g. Hazard Analysis Critical Control Point and pest control) to ensure the production of safe food.
- Regulatory compliance: Establishments comply with the prevailing food safety laws.
- Traceability: Establishments have processes to enable traceability for any food recalls.
Do I need a licence/registration to manufacture or store food?
You need a licence/registration to carry out the following activities regulated by SFA:
- manufacturing, processing, preparing, packaging food
- storing meat, fish, and any other food
It is an offence under the prevailing food safety laws to carry out the above activities without a valid SFA licence/registration.
For insects and insect products
As the insect industry is nascent and insects are a new food item in Singapore, SFA has developed the insect regulatory framework,
which establishes guidelines for insects to be approved as food. You should adhere to the guidelines for processing of insects for human consumption.
Which licence/registration do I need?
The specific licence/registration depends on the type of establishment and activity involved. The table below summarises the licence/registration needed for each type of establishment and activity.
| Licence/Registration | Type of establishment and activity |
|---|---|
| Licence to Operate a Coldstore | All coldstores for meat and seafood products must be licensed before they store food for wholesale distribution.  This licence is for storage only. There must not be any processing or retail activities. |
| Licence to Operate a Food Processing Establishment | All food processing establishments must be licensed before they manufacture, process, prepare, or package food for distribution to wholesalers and retailers. Examples include flour confectionery factories, central kitchens, dairy processing plants, noodle and pasta manufacturers, food repacking plants, and surimi-based product factories. |
| Licence to Operate a Slaughterhouse | All slaughterhouses for poultry and livestock must be licensed before they slaughter, process, prepare, package, or store food for distribution to wholesalers or retailers. |
| Registration of Food Storage Warehouses (non-meat/non-fish) | Food storage warehouses are encouraged to register with SFA to facilitate traceability in the event of food recalls.
Food storage warehouses are buildings, facilities, structures, or premises where food is stored for sale or distribution to other food processors, wholesalers, or any other business selling or distributing to the ultimate consumer. This includes cold rooms for the storage of fruits, vegetables, and dairy products, and ambient storage of dry food products. However, you will require a SFA licence if:
|
Tips
For Food Manufacturers
- Only one licence is required for each premise. For example, if you process and store meat and seafood products, you only need to apply for the Licence to Operate a Food Processing Establishment, as this licence also allows cold store facilities in the same premise.
- If you are granted a Licence to Operate a Coldstore or a Licence to Operate a Food Processing Establishment, you are allowed to sell the food and food products to other businesses (e.g. wholesalers and retailers) and consumers.
- If your business activity involve the repacking of food products, which involves the breaking of the primary packaging, you will require a Licence to operate a Food Processing Establishment.
- Food processing establishments are not permitted to manufacture or store feed for non-food producing animals (for instance, pet food). All local commercial producers of feed for non-food producing animals must obtain an NParks/AVS-issued licence before they can manufacture and process such animal feed.
For Food Retail Businesses
- Food retail businesses are only permitted to sell their food or food products to consumers. Businesses that sell or supply food and food products to their other outlets or other food businesses are considered a food processing establishment, such as a central kitchen. They will need to apply for a Licence to Operate a Food Processing Establishment.
- Food retail businesses with a Supermarket Licence can sell live seafood (e.g. live prawns or live crabs) to consumers.
What are the licence/registration conditions?
The table below summarises the conditions you must fulfil before submitting an application or registration with SFA. For details, see Requirements for Licence / Registration for Food Manufacturing & Storage.
| Licence/Registration | Conditions |
|---|---|
| Licence to Operate a Coldstore | Applicants must comply with:
|
| Licence to Operate a Food Processing Establishment | |
| Licence to Operate Slaughterhouse | |
| Registration of Food Storage Warehouses (non-meat/non-fish) | Applicants must be eligible and are advised to align their practices to SFA’s Good Warehousing Practices (GWP) [English / 中文] |
What are the guidelines for the processing of insects for human consumption?
Businesses that want to produce insects as food should adopt the guidelines in the table below.
| S/N | Guidelines for the Production of Insects as Food |
|---|---|
| 1 | The species of insects farmed should only be those listed in the List of Insects assessed to be safe for human consumption. Insects that are not in this list should undergo evaluation to ensure that the insect species are safe to consume. |
| 2 | Wild-harvested insects should only be used as a supplemental breeding stock. |
| 3 | Applicants should establish and submit a Hazard Analysis Critical Control Point (HACCP)/ Food Safety Management System (FSMS) plan in their production and post-harvest processes to identify hazards and the control measures. Applicants are required to implement the HACCP/FSMS as submitted throughout the licence term. |
| 4 | Substrates The substrate used for feeding of insects should not be contaminated with any substances that may cause the insects to be unsafe for human consumption. |
| 5 | Substrates Manure, decomposing organic material, and materials originating from diseased animals or fish should not be used as feeding substrates. For materials of ruminant origin, only deboned meat cuts and dairy (e.g. milk and cheese) products are allowed. If the food waste to be used as insect substrate, it should not be in a decaying or decomposing state. (Decomposing state is identified by putrid odours, mushy/slimy, or with visible mould or bacterial growth. Substrates which have undergone controlled fermentation are permitted). Applicants should ensure that there is a system in place to screen inputs into the waste stream, ensuring that the substrate does not contain any disallowed materials. |
| 6 | Post-harvest Good hygiene practices should be implemented during post-harvest handling to prevent cross-contamination. |
| 7 | Post-harvest Insects for human consumption should have been subjected to sufficient heat treatment, or an equivalent bactericidal process, to kill pathogens prior to consumption and to ensure they are safe for consumption. |
| 8 | The licensee should not conduct any sales of live insects to retailers or members of the public without the prior approval of the Director-General. |
Insects that are new and not in the list of approved insect species must undergo evaluation to ensure that they are safe for consumption. Applicants must submit the following information to SFA for the assessment of new insect species:
- scientific name of insect and intended life stage for consumption
- details of the farming and processing method, including the type of substrate (i.e. material used for feeding insects)
- evidence of history of use as a food in a country other than Singapore
- source of information used to establish that the species and life stage are safe for consumption (e.g. scientific literature and laboratory reports)
- Singapore address or entity of the applicant
What are the responsibilities of licensees/registrants?
Licensees/Registrants have several responsibilities including:
- ensuring the safety of food products
- ensuring food processing equipment is used properly
- updating SFA when there is a change in processes or layout plans
- registration of trained Food Handlers
For details, see Responsibilities of Food Establishment Operators.
How much do the licences cost?
The licence fees differ for different business activities. For details on the cost of each licence, see Application Process & Fees for Licence / Registration for Food Manufacturing & Storage.
What is the application process?
For details on the application process, see Application Process & Fees for Licence / Registration for Food Manufacturing & Storage.
For more information
You can contact us via the SFA Online Feedback Form.
Last Updated 18 Oct 2024
Related Pages
Application Process & Fees for Licence / Registration for Food Manufacturing & Storage
Update, Renew, Cancel Licence / Registration for Food Manufacturing & Storage
Responsibilities of Food Establishment Operators
Inspection & Sampling at Food Processing Establishments & Coldstores
