Singapore is transitioning to a new food grading system, a new framework that focuses more on an establishment’s track record instead of annual snapshot assessments.
This new scheme, called Safety Assurance for Food Establishments (SAFE), is welcome by food and beverage (food service) operators as it is considered fairer and rewards operators based on their long term performance.
Food safety is top priority and cannot be assessed on just a single annual inspection There has to be systematic daily practises and discipline within the operation.
According to the Singapore Food Agency (SFA), this new scheme will apply to an estimated 45,000 licensed food establishments, including food caterers, restaurants, hawker stalls, bakeries and food carts.
Under the existing grading system, food establishments are graded A, B, C or D, based on an annual assessment by SFA. They are graded based on overall hygiene, cleanliness and housekeeping standards of the premises in a ‘snapshot assessment’.
However, with effect from 19 January, all operators will be under the new SAFE framework, whereby food establishments with consistently good food safety track records will attain higher grades, said SFA. Those with poor food safety track records will receive lower grades and be subjected to more frequent inspections, the agency added.
A food establishment will receive an A grade if it has a good track record of more than 3 years. If there is a major lapse in ensuring food safety at an establishment, such as receiving a court conviction for food safety-related offences, it will be immediately downgraded to a C grade.
The new framework will also differentiate food establishments into 2 categories, based on the level of food processing or preparation involved. Category 1 includes food establishments involved in ‘significant processing or preparation of food’ such as food caterers and large restaurants. Category 2 establishments are considered to be engaged in ‘low or moderate levels of food processing or preparation’ like bakeries and hawker stores.
Category 1 operators will be subjected to more stringent requirements to attain and maintain an A grade as they are engaged in a larger scale of food processing or preparation. There is also a need to appoint an advanced food hygiene officer and implement a food safety management system.
The new scheme however does not apply to home-based businesses as they do not require an SFA license to operate. Nevertheless, they are still required to comply with prevailing food laws and regulations, such as making sure the food sold is safe for consumption, otherwise they might be instructed to stop their operations.
Several industry spokespersons have voiced concerns over the new scheme, amidst rising cost of rents and raw materials. Indirectly, operators particularly those under Category 1 will have to spend more time and money on ensuring their operations meet the new SAFE requirements. Instead, some felt that the government should rein in the costs first as the most important priority.
