Food Serving Best Practices

Food Hygiene Practices & Guidelines you should know

We have read and summarized for you some guidelines from Environment Public Health (Food Hygiene) Regulations.

Storage and refrigeration of food

  1. Food and the ingredients are stored in a clean, dry, cool, well-ventilated, and enclosed space, e.g. cabinet or cupboard, to protect the food from contamination by dirt, vermin, or insects.
     

  2. When raw food and cooked food are stored within the same chiller or fridge, the raw food must be placed on a shelf below that of the cooked food.
     

  3. Any chiller or fridge used for the food storage must be kept clean and properly maintained.

Packaging of food

  1. Food is packed in a clean package or wrapper so that the packaging doesn’t contaminate the food.
     

  2. Food is not packed in any paper written or printed matter thereon whereby the food may come into contact with the written or printed matter.
     

  3. No staple, clip, pin or other metallic thing is used to fasten, seal or wrap the receptacle or wrapper of any food for sale.
     

  4. No object, e.g. utensils or toothpick,  is packed together with any food unless the object is separately wrapped and the wrapper is of a material that will not contaminate the food.

Storage of raw meat and uncooked fish

  1. 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.
     

  2. In the case of raw meat that is chilled fresh or thawed frozen, store the raw meat in a chiller at all times.
     

  3. In the case of uncooked fish, store the uncooked fish in a chiller at all times.

Restriction on sale of food

  1. Any cooked food which has been dropped, placed or stored on any counter, bar, floor or any place shall not be sold, unless it is wrapped and protected from potential contamination.
     

  2. Any food leftover by anyone or which has been served to another person shall not be sold.
     

  3. Any food sold shall not be contained in or with disposable crockery which has been used to contain food which has been used by any person.
     

  4. Any drinking straw which has been used by any person can’t be supplied for sales of beverages.
     

  5. Any food shall not be packaged inside a wrapper or packaging that has been used before to pack other food.

Sale and preparation of food

  1. Only water from a tap connected to the water mains of the Public Utilities Board shall be used for the food preparation process.
     

  2. Food shall not be prepared in any place where food is likely to be contaminated.
     

  3. All appliances, utensils and packaging used during the sale and preparation of food shall be kept clean at all times.

Cleanliness of equipment

  1. Clean any utensils or appliances thoroughly using clean water before being used for food sales and preparation.
     

  2. Use different chopping boards, fork, tongs, scoop, or glove to handle raw food and cooked food.

Personal cleanliness

  1. Avoid handling any cooked food with bare hands. Use a clean fork, tongs, scoop or wear clean gloves instead.
     

  2. Avoid touching mouth, eye, ear, nose or scalp.
     

  3. Avoid using breath to open any bag or wrapper.
     

  4. Wipe hands only with a clean towel, and not on own clothes.
     

  5. Avoid coughing, spitting, sneezing or expelling mucus from the nose around the food preparation area.
     

  6. Avoid smoking around the food preparation area.
     

  7. Wear clean attire to keep your body clean.
     

  8. If your fingers are cut, protect it with water-proof dressing to avoid contaminating the food you’re preparing.
     

  9. Keep your fingernails clean and short.
     

  10. Wash your hands thoroughly with soap and clean water before preparing any food.

Food hygiene course

It is advisable to attend a Basic Food Hygiene Course (also known as “WSQ Follow Food and Beverage Safety and Hygiene Policies and Procedures” course) before engaging in food sales and/or food preparation for sales.

FAQ

1. What should I do if I don’t wish to take the Basic Food Hygiene course?

Phoodee can share with you a copy of materials as your guidelines while keeping the hygiene of the food you are selling on Phoodee at all times. You may choose not to take the Basic Food Hygiene course, but it is highly advisable that you read the copy shared by Phoodee as an alternative to the course.

Useful resources for you

food hygiene.jpg

Food Hygiene Practices & Guidelines

by Singapore Food Agency

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Turning Passion into Profits

by Singapore Food Agency

home based food business.jpg

For Home-based Small Scale Food Business

by Singapore Food Agency