Food Safety Programme
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The Food Safety Programme, a joint effort by SPRING Singapore, the Restaurant Association of Singapore and the National Environment Agency, helps F&B outlets adopt and implement the HACCP international food safety standard.
Aims
- To establish Singapore as a gourmet capital in the region with high quality food that meets international food safety standards.
- To prepare F&B businesses who wish to expand into overseas markets which require food safety compliance (e.g. America, Australia and Europe).
For who?
- For all small and medium enterprises (SMEs) in the F&B sector.
- Your business is considered a SME if:
- 30%-100% of your shareholding is local
- your fixed assets are worth S$0-S$15M*
- you have 0-200 employees (for non-manufacturing companies)*
For what?
- You can take part in this programme to implement food safety based on Hazard Analysis and Critical Control Point (HACCP) – an international food safety standard.
- Implementing food safety helps you to:
- identify key points in operations where stringent control is needed for food safety
- put in place controls to monitor procedures and ensure elimination of biological, chemical and physical hazards in food
- As part of the process, you will implement:
- safe food handling procedures for purchasing, receiving, storing, preparing and serving food
- measures to prevent cross-contamination between cooked and uncooked food, and exposure to environmental contamination
How much?
- The Food Safety Programme funds up to 50% of the qualifying costs arising from the implementation
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