Food Hygiens

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Food Hygiens

Food Hygiene Standards in Singapore

NEA regulates the food retail industry in Singapore to ensure that food sold at retail outlets is

prepared hygienically and thus safe for consumption. This is important as Singapore has areputation as a food paradise--from local hawker fare to international haute cuisine, there is no

shortage of options to satisfy anyone's taste buds.

NEA licenses all food retail businesses, such asrestaurants, cafes, snack bars, supermarkets,

mobile food wagons and food caterers. Application forms for food retail businesses can be

downloaded from our website. Additionally, NEA'sCode of Practice on Environmental

Healthsets down guidelines addressing environmental health concerns in the design of foodestablishments

Food Handlers

Food handlers, who are involved in the preparation and handling of food, such as chefs, cooks,kitchen helpers etc. need to be registered with NEA.

Food Hygiene Officers

AFood Hygiene Officer(FHO), helps to oversee and maintain high standards of hygiene andsanitation. Licensees of certain categories of food establishments are required to engage a FHO

to regulate food hygiene in their premises.

Grading of Licensed Eating Establishments and Food Stalls

The Grading System for Eating Establishments and Food Stalls is a structured system ofappraisal for food outlets. It was introduced to motivate licensees to improve and maintain good

personal and food hygiene, and housekeeping of their premises. Retail food establishments are

given a grade by NEA based on the overall hygiene, cleanliness and housekeeping standards of

the premises. All food retail outlets are advised to display the certificate indicating their grade,enabling the public to make a more informed choice when patronizing food outlets.

Eating establishments and food stalls are assessed by NEA and given the following grades:

A - a score of 85% or higher B - a score of 70% to 84% C - a score of 50% to 69% D - a score of 40% to 49%

NEA produced aFood Handler's Handbookto equip food handlers and licensees with basicknowledge of good hygiene practices. The handbook is available in English, Chinese, Malay and

Tamil. NEA also developed a set offood hygiene guidelines and educational materialsto educate
http://app2.nea.gov.sg/services-forms/licences-permits-building-plan-clearances/food-retail-industryhttp://app2.nea.gov.sg/services-forms/licences-permits-building-plan-clearances/food-retail-industryhttp://app2.nea.gov.sg/services-forms/licences-permits-building-plan-clearances/food-retail-industryhttp://app2.nea.gov.sg/services-forms/licences-permits-building-plan-clearances/food-retail-industryhttp://app2.nea.gov.sg/docs/default-source/public-health/code-of-practice-on-environmental-health.pdf?sfvrsn=2http://app2.nea.gov.sg/docs/default-source/public-health/code-of-practice-on-environmental-health.pdf?sfvrsn=2http://app2.nea.gov.sg/docs/default-source/public-health/code-of-practice-on-environmental-health.pdf?sfvrsn=2http://app2.nea.gov.sg/docs/default-source/public-health/code-of-practice-on-environmental-health.pdf?sfvrsn=2http://app2.nea.gov.sg/public-health/food-hygiene/information-for-food-handlershttp://app2.nea.gov.sg/public-health/food-hygiene/information-for-food-handlershttp://app2.nea.gov.sg/public-health/food-hygiene/information-of-food-hygiene-officerhttp://app2.nea.gov.sg/public-health/food-hygiene/information-of-food-hygiene-officerhttp://app2.nea.gov.sg/public-health/food-hygiene/information-of-food-hygiene-officerhttp://app2.nea.gov.sg/public-health/food-hygiene/food-hygiene-practices-guidelineshttp://app2.nea.gov.sg/public-health/food-hygiene/food-hygiene-practices-guidelineshttp://app2.nea.gov.sg/public-health/food-hygiene/food-hygiene-practices-guidelineshttp://app2.nea.gov.sg/public-health/food-hygiene/food-hygiene-practices-guidelineshttp://app2.nea.gov.sg/public-health/food-hygiene/food-hygiene-practices-guidelineshttp://app2.nea.gov.sg/public-health/food-hygiene/food-hygiene-practices-guidelineshttp://app2.nea.gov.sg/public-health/food-hygiene/food-hygiene-practices-guidelineshttp://app2.nea.gov.sg/public-health/food-hygiene/food-hygiene-practices-guidelineshttp://app2.nea.gov.sg/public-health/food-hygiene/information-of-food-hygiene-officerhttp://app2.nea.gov.sg/public-health/food-hygiene/information-for-food-handlershttp://app2.nea.gov.sg/docs/default-source/public-health/code-of-practice-on-environmental-health.pdf?sfvrsn=2http://app2.nea.gov.sg/docs/default-source/public-health/code-of-practice-on-environmental-health.pdf?sfvrsn=2http://app2.nea.gov.sg/services-forms/licences-permits-building-plan-clearances/food-retail-industryhttp://app2.nea.gov.sg/services-forms/licences-permits-building-plan-clearances/food-retail-industry


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licensees and food handlers on good hygiene practices that they can adopt during food handling

at their premises.

Points Demerit System

The point demerit system (PDS) is a systematic and fair approach in dealing with the suspensionor revocation of licences. Under the PDS, demerit points are given for each public health offence

that is convicted in court or compounded. Offences are categorised as

Minor offences - 2 demerit points Major offences - 4 demerit points Serious offences - 6 demerit points

If a licensee accumulates 12 demerit points or more within 12 months, his licence will either be

suspended for 2 weeks or 4 weeks, or be revoked, depending on past suspension records.

More details of PDS can be found in the following link:Points Demerit System - A Guide forFood Establishments

In 30 November 2010, the PDS was also introduced to main operators of coffeeshops, foodcourts and canteens.

With effect from 1 March 2013, the PDS for main operators of coffeeshops, food courts and

canteens will be revised. Under the revised PDS, the threshold for the suspension of licence isadjusted to 12 points instead of 24 points.

If the main operator of a coffeeshop, food court or canteen accumulates 12 demerit points or

more within 12 months, his licence will be suspended for up to 3 days. When the suspensiontakes place, all the individual stalls within the food establishment will also have to close.

More details of PDS for main operators of coffeeshops, food courts and canteens can be

foundhere.

HDB/URA's Home Based Small Scale Business Scheme

Nonetheless, residents preparing food under the scheme can refer to theseguidelineson good

hygiene tips to adopt.The Home Based Small Scale Business Scheme by HDB and URA allows

residents to carry out activities in their HDB and private residential premises to supplement their

income. Under this scheme, residents can prepare small quantities of food for sale to their friendsand relatives without turning their residences into a commercial outlet. A licence is not required

from NEA.

- See more at:http://app2.nea.gov.sg/public-health/food-hygiene#sthash.QYg03nRy.dpuf
http://app2.nea.gov.sg/docs/default-source/public-health/points-demerit-system-guide.pdf?sfvrsn=2http://app2.nea.gov.sg/docs/default-source/public-health/points-demerit-system-guide.pdf?sfvrsn=2http://app2.nea.gov.sg/docs/default-source/public-health/points-demerit-system-guide.pdf?sfvrsn=2http://app2.nea.gov.sg/docs/default-source/public-health/points-demerit-system-guide.pdf?sfvrsn=2http://app2.nea.gov.sg/docs/default-source/public-health/information-on-pds-revision.pdf?sfvrsn=2http://app2.nea.gov.sg/docs/default-source/public-health/information-on-pds-revision.pdf?sfvrsn=2http://app2.nea.gov.sg/docs/default-source/public-health/information-on-pds-revision.pdf?sfvrsn=2http://app2.nea.gov.sg/docs/default-source/public-health/food-hygiene/guidelines.pdf?sfvrsn=0http://app2.nea.gov.sg/docs/default-source/public-health/food-hygiene/guidelines.pdf?sfvrsn=0http://app2.nea.gov.sg/docs/default-source/public-health/food-hygiene/guidelines.pdf?sfvrsn=0http://app2.nea.gov.sg/public-health/food-hygiene#sthash.QYg03nRy.dpufhttp://app2.nea.gov.sg/public-health/food-hygiene#sthash.QYg03nRy.dpufhttp://app2.nea.gov.sg/public-health/food-hygiene#sthash.QYg03nRy.dpufhttp://app2.nea.gov.sg/public-health/food-hygiene#sthash.QYg03nRy.dpufhttp://app2.nea.gov.sg/docs/default-source/public-health/food-hygiene/guidelines.pdf?sfvrsn=0http://app2.nea.gov.sg/docs/default-source/public-health/information-on-pds-revision.pdf?sfvrsn=2http://app2.nea.gov.sg/docs/default-source/public-health/points-demerit-system-guide.pdf?sfvrsn=2http://app2.nea.gov.sg/docs/default-source/public-health/points-demerit-system-guide.pdf?sfvrsn=2


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Information for Food Handlers

A food handler refers to any person who handles and prepares food and beverage in NEA-

licensed food establishments. Chefs, sous chefs, cooks, kitchen assistants and food stall assistantsare considered to be food handlers as they are primarily involved in food preparation.

Managers, captains, waiters, cashiers, dishwashers, cleaners and other service staff are generally

not considered as food handlers as they are not directly involved in food preparation. However,they will be considered as food handlers if they are also involved in the handling and preparation

of food and beverage. This may take the form of washing and cutting of raw fruits, vegetable and

meat, processing of ready to eat food (in raw or cooked form), preparation of sauces, spices andcondiments, mixing of beverage drinks, etc.

Regulatory Requirements On Food Handlers

- Attend and passWDA Food Hygiene Course

- Attend and passRefresher Food Hygiene Courseevery 3 years.

(Please check with your licensing officer if the requirement to attend Refresher Food Hygiene

course has started to apply to your licence category)

*NOTE:In consultation with the Ministry of Health (MOH), the National Environment Agency (NEA) no

longer requires food handlers to undergo mandatory typhoid vaccination and tuberculosis

screening with effect from 27th September 2010 i.e. food handlers are henceforth not required to

undergo typhoid vaccination or be screened for tuberculosis.

For enquires regarding regulatory requirements on food handlers, please email

[email protected] contact our NEA Call Centre Hotline: 1800-CALL NEA (1800-

2255 632).

Registration of Food Handlers

You may register and update NEA on your food handlers by filling in thisform, attaching the

relevant documents and submitting them to the relevant Regional Office* in charge of youreating establishment.

*To find out which Regional Office is in charge of your eating establishment, you may call 1800-

2255 632 (1800-CALL NEA) and provide our NEA Call Centre with the address of your eating

establishment. The Call Centre will then advise you accordingly.

WDA Basic Food Hygiene Course - WSQ Follow Food & Beverage Safety and Hygiene

Policies and Procedures
http://app2.nea.gov.sg/public-health/food-hygiene/information-for-food-handlers#WDABasicFoodHygieneCoursehttp://app2.nea.gov.sg/public-health/food-hygiene/information-for-food-handlers#WDABasicFoodHygieneCoursehttp://app2.nea.gov.sg/public-health/food-hygiene/information-for-food-handlers#WDABasicFoodHygieneCoursehttp://app2.nea.gov.sg/public-health/food-hygiene/information-for-food-handlers#RefresherFoodHygieneCoursehttp://app2.nea.gov.sg/public-health/food-hygiene/information-for-food-handlers#RefresherFoodHygieneCoursehttp://app2.nea.gov.sg/public-health/food-hygiene/information-for-food-handlers#RefresherFoodHygieneCoursemailto:[email protected]:[email protected]:[email protected]://app2.nea.gov.sg/docs/default-source/public-health/declaration-register_for_foodhandlers_private_food_establishments-_2_.pdf?sfvrsn=2http://app2.nea.gov.sg/docs/default-source/public-health/declaration-register_for_foodhandlers_private_food_establishments-_2_.pdf?sfvrsn=2http://app2.nea.gov.sg/docs/default-source/public-health/declaration-register_for_foodhandlers_private_food_establishments-_2_.pdf?sfvrsn=2http://app2.nea.gov.sg/docs/default-source/public-health/declaration-register_for_foodhandlers_private_food_establishments-_2_.pdf?sfvrsn=2mailto:[email protected]://app2.nea.gov.sg/public-health/food-hygiene/information-for-food-handlers#RefresherFoodHygieneCoursehttp://app2.nea.gov.sg/public-health/food-hygiene/information-for-food-handlers#WDABasicFoodHygieneCourse


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The Food & Beverage Workforce Skills Qualification (WSQ) system was launched on 12 July

2006 by the Workforce Development Agency (WDA) as the national qualifications system for

the F&B industry. NEA has aligned the teaching and assessment of the previous Basic FoodHygiene Course (BFHC) to the F&B WSQ standards with effect from 1 June 2007 in line with

the government's effort to upgrade the skills of workers. The alignment to the WSQ standards

also serves to improve and standardise the teaching and assessment of the BFHC. To representthe collaborative effort of both organizations, the BFHC was renamed as WSQ Follow Food &Beverage Safety and Hygiene Policies and Procedures.

The WSQ course consists of 7 hours of course work and 1.5 hours of assessment. Upon

successful completion of the course and assessment, a Statement of Attainment (SOA) will beawarded to the participants, certifying that they have met NEA's regulatory requirement for food

handlers.

NEA limits registration to food handlers trained and assessed by WDA accredited training

providers and assessment centres under the F&B WSQ system as of 1 June 2007. Any personwho wishes to be registered as a food handler can attend the course provided by any of the WDA

accredited training providers. The list of WDA-accredited training providers can bedownloaded

here.

Information for Companies Interested to Offer the WDA Food Hygiene Course

Training providers who wish to conduct the teaching and assessment of the Basic Food Hygiene

Course (BFHC) under the F&B WSQ system are required to be accredited with WDA. Pleaserefer toWDA's websitefor more information. You may also contact the following WDA officer

if you need clarification:

1) Ms Soh Yong Chuan (Quality Assurance, WDA)DID: 6512 6564 Email:[email protected]

Refresher Food Hygiene Course - Joint ITE-NEA Certificate in Food Hygiene for Food

Handlers (Refresher Training)

To raise the standards of food hygiene, NEA introduced compulsory refresher training for all

food handlers since October 2010. Food handlers are now required to undergo the RefresherFood Hygiene Course once every 3 years to sustain awareness on good food hygiene practices.

With this course, food handlers will be kept up-to-date on new policies and best practices, and be

reminded of what they need to do to avoid committing food hygiene infringements. This

requirement has been implemented for the following premises, and will progressively include theother categories of licensed premises:

Caterers Restaurants (permitted to cater) School Canteen Restaurants Foodstalls
http://www.wda.gov.sg/content/wdawebsite/L207-AboutWSQ/L301-WSQIndustryFramework-FoodandBeverage/WSQ_Follow_FnB_Safety_and_Hygiene_Policies_and_Procedures.htmlhttp://www.wda.gov.sg/content/wdawebsite/L207-AboutWSQ/L301-WSQIndustryFramework-FoodandBeverage/WSQ_Follow_FnB_Safety_and_Hygiene_Policies_and_Procedures.htmlhttp://www.wda.gov.sg/content/wdawebsite/L207-AboutWSQ/L301-WSQIndustryFramework-FoodandBeverage/WSQ_Follow_FnB_Safety_and_Hygiene_Policies_and_Procedures.htmlhttp://www.wda.gov.sg/content/wdawebsite/L207-AboutWSQ/L301-WSQIndustryFramework-FoodandBeverage/WSQ_Follow_FnB_Safety_and_Hygiene_Policies_and_Procedures.htmlhttp://wda.gov.sg/http://wda.gov.sg/http://wda.gov.sg/mailto:[email protected]:[email protected]:[email protected]:[email protected]://wda.gov.sg/http://www.wda.gov.sg/content/wdawebsite/L207-AboutWSQ/L301-WSQIndustryFramework-FoodandBeverage/WSQ_Follow_FnB_Safety_and_Hygiene_Policies_and_Procedures.htmlhttp://www.wda.gov.sg/content/wdawebsite/L207-AboutWSQ/L301-WSQIndustryFramework-FoodandBeverage/WSQ_Follow_FnB_Safety_and_Hygiene_Policies_and_Procedures.html


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Food handlers working at your food establishments are required to undergo the refresher training

if they have passed the Basic Food Hygiene Course 3 years or more ago. You are subsequently

required to ensure that all food handlers working in your premises attend the refresher trainingevery 3 years, i.e., before the 3-year anniversary of the Basic food hygiene course pass date

and/or the Refresher training course pass date

Membangun Kantin Sehat dan Higienis untuk Anak

Indonesia

FIMELLE.COM - Kantin sekolah selama ini menjadi tempat yang paling diburu para muriduntuk jajan.

Di sana, murid yang tidak dibekali makanan dari rumah bisa membeli bermacam-macam

makanan yang disediakan. Tapi, apakah kita pernah berpikir makanan yang dijual itu higienis?

Badan Pengawas Obat dan Makanan (BPOM) dalam laporan hasil pengawasan terhadap Pangan

Jajanan Anak Sekolah (PJAS) selama 2006-2010 menunjukkan, sekitar 40-44 persen jajanananak sekolah belum memenuhi syarat layak.

Salah satunya disebabkan oleh tidak higienisnya kantin atau tempat jajan di sekolah.

Ketidakhigienisan itu bisa dilihat dari kebersihan peralatan masak dan makan yang dipakai,

keamanan dan kebersihan makanan yang diproduksi, kebersihan individu dalam mengolahmakanan, keamanan terhadap penyediaan air, pengelolaan air limbah, dan perlindungan makanan

dari kontaminasi.

"Kantin sekolah harus bersih dan higienis karena berperan penting dalam menyediakan makanan

dan minuman yang aman dan sehat untuk ana-anak. Jajanan sehat bukan hanya bergantung pada

kandungan jajajan, tapi juga tingkat higienitas kantin. Harus bisa dipastikan makanan yangdikonsumsi juga bebas dari mikroba yang dapat menyebabkan penyakit," jelas Nurrahmiati,

pakar kesehatan yang bekerja di Kementerian Kesehatan dalam bincang kesehatan Kantin

Higienis Sunlight di Jakarta, Kamis (20/6)

Selain itu, ketersediaan jajanan yang bebas dari mikroba, kebersihan peralatan masak dan makan

ini sangat penting.

Menurut dia, harus dibedakan tempat mencuci peralatan dengan pencucian bahan pangan karena

itu bisa menyebabkan munculnya persilangan bakteri yang justru bisa menjadi sumber penyakitbagi anak.

Nurrahmiati menambahkan, jajanan yang dibeli dari kantin yang tidak higienis bisamenimbulkan sejumlah penyakit, mulai dari sakit perut, diare, ISPA, disentri, thypus, dan

keracunan.


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Untuk mendukung kantin sehat, seiring dengan Program Aksi Nasional Gerakan menuju Jajanan

Anak Sekolah yang Aman, Bermutu, dan Bergizi, Sunlight mengkampanyekan "Kantin

Higienis".

"Ini adalah wujud edukasi kepada berbagai pihak mengenai langkah-langkah yang sebaiknya

dilakukan untuk menciptakan kantin sekolah yang sehat, termasuk bagaimana menjagakehigienisan dan kualitas makanan bagi anak sekolah," jelas Senior Brand Manager Sunlight

Risyantie Wulansari.

Kampanye yang dimulai sejak Mei ini sudah dilakukan dengan menggelar berbagai acara, mulai

dari seminar, roadshow ke tujuh kota besar di Indonesia, hingga kompetisi kantin sehat.

"Butuh dukungan dari semua pihak, mulai dari sekolah, orang tua, masyaraka, dan pemangku

kepentingan lainnya dalam mewujudkan lingkungan kanti yang berkualitas dan penyediaan

pangan yang aman. Kampanye ini bagus dan sejalan dengan visi pemerintah," imbuh RoySparingga, deputi bidang pengawasan keamanan pangan dan bahan berbahaya BPOM. (Dian)

Kesimpulan :

Food hygine di Indonesia memang masih berada di posisi bawah jika dibandingkan dengan

singapura misalnya. Hanya sedikit tempat yang menyediakan makanan yang benar-benar

higienis dari segi tempat, bahan makanan ataupun peralatan makan nya. Sedangkan di singapura,

ada peraturan dan syarat khusus ketika membuka tempat makan atau menjual makanan, yang

pastinya kebersihan makanan diutamakan bahkan dibuat kursus untuk standarisasi makanan yang

bersih.

Food Hygiens

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