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Responsibilities of Temporary Fair & Stall Operators for F&B Sales
Operators of temporary fairs and food stalls at these fairs are responsible for complying with food laws and conditions imposed by the SFA on permit/licence holders.
These food laws and conditions ensure that food prepared and sold is safe for public consumption, and prevent consumers who purchase food items from such fairs from falling ill from foodborne illnesses.
The stall number decal shall be prominently displayed at each stall according to the declared list of vendors.
Should there be any changes (e.g. in the setup, participating stall holders, or list of items sold), the fair operator must seek approval from SFA at least 1 week before making the changes.
Food safety conditions
Proper supporting facilities must be provided for food stalls, i.e. stalls involved in the handling/preparation of food for sale.
These facilities must include all of the following:
a proper washing facility (a sink connected to a clean piped water supply and equipped for wastewater discharge)
a storage with temperature control (such as freezers, chillers and food warmers)
a display showcase for food items
Stalls without proper supporting facilities are only allowed to sell pre-packed food obtained from licensed sources.
All food offered for sale must be obtained from licensed/approved sources. The sale of home-prepared food or those prepared by home-based food businesses is strictly prohibited.
Food on display is to be placed in proper showcases and properly covered.
Food handlers are to adopt appropriate food safety practices. Where it is not practical to use utensils such as tongs to handle cooked food, disposable gloves must be worn.
All food handlers must have a valid WSQ FSC Level 1 and be registered with SFA to work at food stalls. If FSC Level 1 was attained more than 5 years ago, the food handler is required to attend the refresher course. For details,
see Requirements for Food Handlers.
Untrained food handlers are a common food safety risk at fairs. Ensure your food handlers have the necessary qualifications to avoid penalties and enforcement actions.
All personnel engaged in the sale and preparation of food and drinks for sale must wear a mask or spit guard over their nose and mouth.
The mask or spit guard must be capable of preventing any substance expelled from the mouth or nose
from contaminating food.
Sanitation conditions
Adequate refuse bins and litter receptacles, lined with plastic bags, must be strategically placed at various locations for the disposal of waste and litter.
Waste generated at the fair must be properly collected and sent for disposal. All structures, debris, and refuse should be removed immediately from the sites upon the fair’s conclusion.
The sites must be maintained in a clean state at all times.
Other conditions
Ensure that all staff employed at the fair are in compliance with applicable laws. If you intend to employ foreign workers, please refer to the MOM website or call the MOM Contact Centre at 6438512 for more information on your eligibility to do so.
Ensure that unauthorised stalls are not allowed to set up at the fair sites.
Ensure that all stalls and activities are confined to the approved sites as indicated in your layout plans.
What food items can operators sell at temporary fairs?
Food items that can be sold if conditions are met
S/n
Type of Dish/Drink
Conditions
1
Milk-based drinks
All milk and milk-based drinks must be kept at 4°C or below.
Dispensers for drinks should be equipped with temperature control.
Bottled drinks should preferably be stored in a chiller with temperature gauge.
2
Pre-mixed drinks
Pre-mixed drinks shall be obtained from approved sources. Preparation of drinks must not be carried out on the floor and must not give rise to any spillage, and/or other cleanliness and food safety issues.
Drinks must be dispensed using dispensers. Scooping of drinks from a tub is not permitted.
3
Drinks that are prepared per cup upon order
Equipment used for preparation of such drinks, such as blenders and mixers, must be washed after each use.
Syrups and other liquid toppings used must be dispensed from pump dispensers, squirt bottles and/or capped bottles.
4
Pre-packed ice
Only pre-packed food grade ice from ice factories can be used, and they must be clearly labelled.
Only ice cubes or tubes shall be permitted for use in food preparation.
Pre-packed ice should preferably be stored in a freezer. If other storage containers are used, it should only be used for storing ice. Storage must be in a manner that does not give rise to contamination.
5
Shaved ice desserts
Only the use of an enclosed ice-shaving machine is permitted. There must not be any shaving/handling of exposed ice blocks.
Syrups and other liquid toppings used must be dispensed from pump dispensers, squirt bottles and/or capped bottles.
If fresh fruits peel/husk are used as containers to hold or serve the food for consumers, they must be properly stored in a chiller. Such peel/husk must not be stacked or stored in any manner that may give rise to contamination.
6
Fruit juices (including sugar cane juice)
Fruit juices that are prepared in advance and not upon each order, must be stored in enclosed containers (e.g. bottles or cups with lids) and kept in chillers.
Fruits/sugar cane shall be properly stored prior to preparation/milling. They must not be placed on the floor or in a bucket of water to prevent contamination.
Only the use of enclosed sugar cane milling machine is permitted.
7
Magic Ice Cream / Traditional Rainbow Ice Sticks
Only pre-packed drinks obtained from approved sources can be used for such purpose. Mixing of syrups for making of ice sticks is not permitted.
The use of milk or milk-based ingredients/liquids is not permitted as curdling of milk in containers used for making ice sticks may give rise to food safety concerns.
Making of ice-sticks must not be carried out on the floor and must not give rise to any spillage and/or other cleanliness and food safety issues.
Ice sticks shall be properly stored and kept covered to prevent contamination.
8
Ice Cream
If fresh milk is used in the making of ice cream onsite, the milk must be pasteurised and be stored in a chiller at 4˚C or below. Any unused milk or milk-based ingredients/liquids should preferably be disposed of at the end of each operation
day.
Ice cream which is not made onsite (e.g. pre-packed or scooped) must be obtained from approved sources.
Ice cream must be stored in a freezer with temperature gauge.
Containers shall be provided to store ice cream cones, wafers etc.
9
Cut Fruits
Cut fruits must be stored in a chiller with temperature gauge.
10
Kebab
The kebab grilling counter must be located within the demarcated stall area. Where possible, the grilling counter should be sited away from thoroughfare to minimise heat exposure for customers.
11
Pre-packed Salads
Salads shall be pre-packed from licensed food processing establishments. Pre-packed salads shall be stored at no more than 4 degrees celsius from source to site and on-site. There shall be adequate facilities with temperature control on-site
for the storage of pre-packed salads.
Note: If items which pose safety concerns (e.g. dry ice and liquid nitrogen etc.) are used, operators should provide suitable safety advisories to consumers (e.g. through labelling and display of notices etc.).
Food items not allowed to be sold at temporary fairs
Dishes that include ready-to-eat raw fish, seafood or meat, e.g. sushi and sashimi and raw oysters
Dishes that are prepared on-site using a mixture of raw ready-to-eat food items, e.g. salad, Vietnamese/Chinese fresh spring roll, and Chinese/Malay Rojak
Dishes that consist of food items displayed openly at ambient temperature for consumers to hand-pick the food items
