The Food Safety Programme, a joint effort by SPRING Singapore, the Restaurant Association of Singapore and the National Environment Agency, helps F&B businesses adopt and implement the HACCP international food safety standard.

Lead Agency	SPRING Singapore (SPRING)
Partner Agency	National Environment Agency (NEA)
Industry Partner	Restaurant Association of Singapore (RAS)
Launch Date	21 April 2006

Aims

1. To establish Singapore as a gourmet capital in the region with high quality food that meets international food safety standards.
   
   
2. 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 Singapore-registered businesses in the F&B sector.

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 of international food safety standards.
  
  
• Qualifying costs include:
  
  
  • consultancy fees
  • training of employees
  • salaries of employees involved in the project
  • certification cost

Things to note

• The Food Safety Programme is part of the overall efforts to increase the capabilities of F&B establishments. Funding and support is drawn from the F&B Capability Development Programme (CDP).
  
  
• All food safety projects must be completed within 2 years from the date of approval.
  
  
• A list of Accredited Management Systems Certification Bodies conducting food safety standards is available from the Singapore Accreditation Council.

Background

• 11 F&B businesses, which run 18 outlets and two central kitchens, were part of the pilot programme in April 2006.
  
  
• HACCP was first adopted by food manufacturers. In recent years, it has also gained ground among F&B establishments in America, Australia, China and the Middle East.

For more info

Food Safety Programme
SPRING Singapore