PART III | Storage and refrigeration of food |
12. Every person who is engaged in the sale or preparation for sale of food shall ensure that —| (a) | any cupboard, cabinet, room or enclosed space used for the storage of food shall not be used to store, place, deposit or keep any thing other than food and such cupboard, cabinet, room or enclosed space is kept clean, dry, cool and well ventilated and is so constructed as to protect the food from contamination by dirt, dust, vermin or insects; | | (b) | where raw food and cooked food are stored or placed in the same cupboard, cabinet, showcase, chiller, freezer, cold room or any other refrigerated or non-refrigerated facility, the raw food, other than raw food which is ordinarily consumed raw, shall be stored or placed on a shelf below that of the cooked food; | | (c) | any chiller, freezer, cold room or other refrigerated facility used for the storage of food is kept clean, properly maintained and in good working order; | | (d) | any chiller, freezer, cold room or other refrigerated facility used for the storage of food is equipped with a suitable thermometer or other efficient temperature measuring device and such thermometer or temperature measuring device shall be properly maintained and in good working order; and | | (e) | food stored or placed in any chiller, freezer, cold room or other refrigerated facility is maintained at the temperature as specified in the Schedule for the food. |
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13. Every person who is engaged in the sale or preparation for sale of food shall ensure that —| (a) | packed food is packed in a clean package or wrapper and such package or wrapper shall be made of material which will not contaminate the food and which does not contain any ingredient which may be absorbed by or is likely to pass into the food; | | (b) | food is not packed in any paper with written or printed matter thereon in any manner whereby such food can come into contact with such written or printed matter; | | (c) | no staple, clip, pin or other metallic thing is used to fasten, seal or wrap the receptacle or wrapper of any food for sale; | | (d) | no object is packed together with any food unless the object is separately wrapped and the wrapper is of a material that —| (i) | will not contaminate the food; | | (ii) | does not contain any ingredient which is likely to be absorbed by or pass into the food; | | (iii) | is not of such appearance as to resemble and be likely to be mistaken for the food; |
| | (e) | food is not enclosed, carried or stored in any bag, sack or other similar receptacle which has at any time contained or has been used for the conveyance of any poison as defined in the Poisons Act (Cap. 234) or any material which may render such food unsound or unfit for human consumption; and | | (f) | raw meat that is thawed frozen is suitably wrapped or packed and a label is affixed to the wrapper or package stating in printed letters of not less than 5 millimetres in height —| (i) | the date on which the meat is thawed; [S 222/2000 wef 01/05/2000] | | (ii) | the words “thawed from frozen meat”; [S 222/2000 wef 01/05/2000] | | (iii) | the words “keep chilled, do not re-freeze”; and | | (iv) | the words “to be consumed within 3 days from (the date referred to in sub-paragraph (i))”. [S 222/2000 wef 01/05/2000] |
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| Sale and supply of catered food |
13A.—(1) Subject to paragraph (2), no licensee of a catering establishment shall sell or supply any food for consumption which has been maintained at a temperature not below 5°C and not above 60°C for an aggregate period exceeding 4 hours after it was first prepared for consumption.(2) Paragraph (1) shall not apply in relation to any prepacked food which is sold or supplied —| (a) | sealed in its original packaging or wrapping; and | | (b) | stored in accordance with any storage condition specified on its packaging or wrapping. |
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| (3) Any licensee who contravenes paragraph (1) shall be guilty of an offence. |
| (4) Nothing in this regulation shall affect any obligation of a licensee of a catering establishment under the Act to ensure that any food sold or supplied by him is fit for human consumption. |
(5) In this regulation and regulation 13B —| (a) | food is first prepared for consumption —| (i) | in the case of food which is cooked, when any component of the food is first wholly or partially cooked; | | (ii) | in the case of food which is ordinarily consumed raw, when any component of the food is first sliced, peeled or otherwise prepared for consumption; or | | (iii) | in the case of prepacked food, when the packaging or wrapping of the prepacked food is first opened, |
| and in the case of food which consists of any combination of food referred to in sub-paragraph (i), (ii) or (iii), at the earliest time that any component of the food is first prepared for consumption, determined in accordance with sub-paragraph (i), (ii) or (iii), as the case may be; and |
| | (b) | “prepacked food” means any food packed or made up in advance ready for sale in a package or wrapper and which is subject to the labelling requirements of regulation 5 of the Food Regulations (Cap. 283, Rg 1) and not exempted by regulation 6 of those Regulations. [S 674/2011 wef 15/02/2012] |
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| Time-stamping of catered food |
13B.—(1) Subject to paragraph (6), every licensee of a catering establishment shall, when preparing any food —| (a) | that is sold or supplied packed in a package or wrapper, affix to each package or wrapper containing the food a label that meets the requirements in paragraph (2); | | (b) | that is laid out at one or more fixed locations by the licensee, ensure that at least one sign that meets the requirements in paragraph (3) is displayed in a prominent, conspicuous and unobstructed manner near each location where the food is laid out; and | | (c) | that is to be laid out at one or more fixed locations by another person, supply to that person at least one sign that meets the requirements in paragraph (3) for each location where the food is to be laid out. |
(2) A label referred to in paragraph (1)(a) shall —| (a) | state clearly in the manner specified in paragraph (4), in relation to whichever item of food was prepared earliest —| (i) | the date and time the food was first prepared for consumption; and | | (ii) | the date and time by which the food should be consumed, as determined in accordance with paragraph (5); |
| | (b) | be printed or written in the English language in a legible and indelible manner; | | (c) | be printed or written with each letter in a font size not less than 3 mm in height; and | | (d) | be securely and prominently affixed on each package or wrapper in an unobstructed manner. |
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(3) A sign referred to in paragraph (1)(b) and (c) for any location where the food is laid out or to be laid out shall —| (a) | state clearly in the manner specified in paragraph (4), in relation to whichever item of food at that location was prepared earliest —| (i) | the date and time the food was first prepared for consumption; and | | (ii) | the date and time by which the food should be consumed, as determined in accordance with paragraph (5); |
| | (b) | be printed or written in the English language in a legible and indelible manner; | | (c) | be printed or written with each letter in a font size not less than 10 mm in height; and | | (d) | be at least 297 mm in length and 210 mm in breadth. |
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(4) The dates and times referred to in paragraphs (2)(a) and (3)(a) shall be stated in the following manner:| “FOOD READY-TO-EAT ON (the date referred to in paragraph (2)(a)(i) or (3)(a)(i)) AT (the time referred to in paragraph (2)(a)(i) or (3)(a)(i)). |
| CONSUME BY (the date referred to in paragraph (2)(a)(ii) or (3)(a)(ii)) AT (the time referred to in paragraph (2)(a)(ii) or (3)(a)(ii)).”. |
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| (5) The date and time referred to in paragraphs (2)(a)(ii) and (3)(a)(ii) shall be not later than upon the expiry of a period of 4 hours in aggregate during which the food was maintained at a temperature not below 5 °C and not above 60 °C after it was first prepared for consumption. |
(6) Paragraph (1) shall not apply in relation to any prepacked food which is sold or supplied —| (a) | sealed in its original packaging or wrapping; and | | (b) | stored in accordance with any storage condition specified on its packaging or wrapping. |
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| (7) Nothing in this regulation shall prohibit the addition in any language of such matter descriptive of the food or of any other information, provided that such addition is not contrary to or in modification of the particulars required by this regulation to be written or printed on a label or sign. |
(8) Any person who —| (a) | without reasonable excuse, contravenes paragraph (1); | | (b) | knowingly or recklessly makes a false or misleading statement in a label or sign required under paragraph (1)(a), (b) or (c); or | | (c) | knowingly or recklessly provides information to be included in a label or sign required under paragraph (1)(a), (b) or (c) that is false or misleading, |
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(9) Any person who, without reasonable excuse —| (a) | defaces, obstructs, removes or misuses; or | | (b) | forges or alters, |
| any label or sign referred to in paragraph (1)(a), (b) or (c) shall be guilty of an offence |
[S 674/2011 wef 15/02/2012] |
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| Frozen meat to be thawed in approved manner |
| 14. A person engaged in the sale or preparation for sale of any raw meat that has been frozen shall only thaw the meat in a chiller maintained at a temperature not below 0ºC and not above 4ºC, or in such other manner as may be approved by the Director-General in writing. [S 222/2000 wef 01/05/2000] [S 622/2004 wef 15/10/2004] |
| Storage of raw meat and uncooked fish |
15. Any person who is engaged in the sale or preparation for sale of any raw meat or uncooked fish shall —| (a) | in the case of raw meat that has been frozen, store the raw meat in a freezer, cold room or other refrigerated facility at all times; | | (b) | in the case of raw meat that is chilled fresh or thawed frozen, store the raw meat in a chiller at all times; and | | (c) | in the case of uncooked fish, store the uncooked fish in a chiller at all times. [S 222/2000 wef 01/05/2000] |
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16.—(1) No person shall use any vehicle which is not clean for the carriage or delivery of food for sale.| (2) No person shall carry, place or deposit or allow to be carried, placed or deposited in any vehicle carrying food for sale any dirt or any other material which may contaminate the food or affect the wholesomeness or cleanliness of the food carried therein. |
| (3) No person shall carry in any vehicle any cooked food for sale unless such food is so enclosed or contained in a receptacle so constructed as to prevent the food from being contaminated. |
| (4) No person shall carry any cooked food for sale through the streets unless it is protected from likely contamination in covered receptacles or by other effectual means. |
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| Food unfit for human consumption |
17.—(1) No person shall bring into or prepare in or permit to be brought into or prepared in any licensed premises any food which is unsound or unfit for human consumption.| (2) No person shall sell or have in his possession for sale any food which is not clean or which contains any matter foreign to the nature of such food. |
| (3) Every person who sells any cooked food shall protect from likely contamination such food by placing the food in covered receptacles or by other effectual means. |
| (4) Except where a licensee of a catering establishment prepares food at premises appointed by a consumer for that consumer’s consumption or use, no person shall sell any food that is not cooked or prepared in a licensed premises. [S 674/2011 wef 15/02/2012] |
| (5) The Director-General or any authorised officer may require any person engaged in the sale or preparation for sale of food to produce such document or information on the source of supply of the food as the Director-General or authorised officer may require. [S 622/2004 wef 15/10/2004] |
| (6) A person who makes any statement or furnishes any information under paragraph (5) which is false in any material particular or is misleading by reason of the omission of any material particular shall be guilty of an offence and shall be liable on conviction to a fine not exceeding $2,000. |
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| Frozen food not to be thawed and re-frozen |
| 18. A person who is engaged in the sale or preparation for sale of food shall ensure that food sold in the frozen state is not thawed and re-frozen for sale. |
| Restriction on sale of food |
19. No person who is engaged in the sale or preparation for sale of food shall —| (a) | sell any cooked food which has been dropped, placed or stored on any counter, bar, floor or any place unless it is protected from or is so wrapped as to protect the article of food from likely contamination; | | (b) | sell food left over by any person or which has been served to another person; | | (c) | sell food in or with disposable crockery which has been used to contain food or any other thing or which has been used by any person; | | (d) | supply any drinking straw which has been used by any person; | | (e) | sell food with any wrapper, package or any other thing which has been used before to wrap, pack or hold other food; [S 522/2010 wef 27/09/2010] | | (f) | sell food in or with any crockery which has not been cleaned after the crockery has been used; and [S 522/2010 wef 27/09/2010] | | (g) | sell any prepacked food after the expiry date shown on the package or which has been stored in a condition which contradicts the storage condition specified on the package or the label. [S 522/2010 wef 27/09/2010] |
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| Sale and preparation of food |
20.—(1) No person, who is engaged in the sale or preparation for sale of food, shall use for any purpose pertaining to his trade —| (a) | any water other than water from a tap connected to the water mains of the Public Utilities Board; or | | (b) | any water from a tap or other source within a toilet. |
(2) No person shall sell or prepare for sale any food —| (a) | in any toilet or in any place which is being used for dwelling purposes; | | (b) | in any place where any noxious, toxic or offensive matter or any other material is placed or deposited or permitted to be placed or deposited whereby such food is likely to be contaminated; | | (c) | in any place where any work is carried on whereby such food is likely to be contaminated; and | | (d) | on the ground or floor of the licensed premises. |
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| (3) Every person who is engaged in the sale or preparation for sale of any food shall ensure that all receptacles, appliances, implements, utensils, tools of trade, benches, fittings, machinery, and any other thing used for or in connection with the sale or preparation of such food are kept clean. |
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| Cleanliness of equipment, etc. |
21. Every person who is engaged in the sale or preparation for sale of food shall not —| (a) | wipe or polish any apparatus, appliance, utensil, receptacle, or any food with any cloth other than a clean cloth kept solely for the purpose; | | (b) | use any crockery, utensil or appliance which has been applied to his mouth unless such crockery, utensil or appliance is thoroughly washed and cleaned before being used; | | (c) | use or have in his possession for use any crockery, utensil or appliance which is chipped, broken, cracked or damaged; | | (d) | use unclean water to wash any food, crockery, utensil or any other thing; | | (e) | stack up crockery, utensils, containers or receptacles containing food in such manner as to contaminate the food; | | (f) | use the same chopping board, fork, tongs, scoop, glove or other implement to handle raw food and cooked food; and | | (g) | use the same fork, tongs, scoop, glove or other implement, which is used to handle raw food or cooked food, as the case may be, to handle any other thing whereby the wholesomeness, cleanliness or freedom from contamination of such food may be endangered. |
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| Upkeep of licensed premises |
22. Every person who is engaged in the sale or preparation for sale of food shall ensure that —| (a) | the drains and gullies in the kitchen or food preparation area of the licensed premises used by him are maintained in such a state as to be free from foul odours and to allow free flow of water; | | (b) | drink crates and gas cylinders are not placed, deposited, stored or kept in the licensed premises used by him in such a manner as to hinder or cause obstruction to the work flow; | | (c) | there is a proper system for the collection and removal of soiled or dirty utensils from the dining or refreshment area of the licensed premises used by him and such soiled or dirty utensils are not left or allowed to accumulate on the table, floor or anywhere in the dining or refreshment area or any public place; | | (d) | the tables, floor or any part of the dining or refreshment area of the licensed premises used by him are kept free of food scrap or refuse; [S 522/2010 wef 27/09/2010] | | (e) | the tables are cleaned with a clean cloth kept for that purpose; and [S 522/2010 wef 27/09/2010] | | (f) | the air cleaning system or hood and flue system of the licensed premises is kept clean, properly maintained and in good working order. [S 522/2010 wef 27/09/2010] |
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23.—(1) Every person who is engaged in the sale or preparation for sale of food shall not during such sale or preparation —| (a) | handle with his bare hands any cooked food but shall use a clean fork, tongs, scoop or other suitable implement, or wear clean gloves; | | (b) | apply his fingers to his mouth, eye, ear, nose or scalp; | | (c) | use his breath to open any bag or wrapper; | | (d) | wipe his hands on his clothing or with any other material other than a clean towel; | | (e) | place, so that it can come into contact with food for sale, any substance, material or article which is unclean or likely to contaminate such food or which has been in contact with his mouth; | | (f) | cough, spit, sneeze or expel mucus from his nose; and | | (g) | smoke, or use tobacco or snuff or any other preparation or chew tobacco or betel nuts. |
(2) Every person who is engaged in the sale or preparation for sale of food shall —| (a) | wear clean attire and keep his body clean; | | (b) | protect or cover with water-proof dressing any open cut or lesion or graze on his hand; | | (c) | keep his finger nails clean and short; and | | (d) | upon every occasion before commencing such sale or preparation, or after visiting any urinal, water closet or other similar convenience and before resuming such sale or preparation wash his hands thoroughly with soap and clean water. |
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| 24. [Deleted by S 522/2010 wef 27/09/2010] |
| 25. No person shall engage in the sale or preparation for sale of any food unless he has successfully completed such course (including a refresher course) on food hygiene as the Director-General may require within such time as the Director-General may specify or such extended period of time as the Director-General may allow. [S 522/2010 wef 27/09/2010] |
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