Food Retail Establishments Licensing Regime and

Infrastructural Design Requirements

零售餐饮的执照签发制度与零售餐饮的执照签发制度与零售餐饮的执照签发制度与零售餐饮的执照签发制度与场场场场所设计守则所设计守则所设计守则所设计守则

Food and Environmental Hygiene Department (FEHD)

食物与环境卫生处

20 November 2017

1

Regulating the Food Retail Industry in Singapore

新加坡零售餐饮业的监管机制

NEA works closely with Stakeholders to maintain

high standards of food hygiene

国家环境局与相关人士国家环境局与相关人士国家环境局与相关人士国家环境局与相关人士/机构紧密合作为维持高水准的食品卫生机构紧密合作为维持高水准的食品卫生机构紧密合作为维持高水准的食品卫生机构紧密合作为维持高水准的食品卫生

Food Safety is a SHARED responsibility.

食食食食品安全是一项共同责任品安全是一项共同责任品安全是一项共同责任品安全是一项共同责任

NEA

国家环国家环国家环国家环境局境局境局境局

Licensees

执执执执照持有人照持有人照持有人照持有人

Consumers

消费者消费者消费者消费者

2

With continuing and new efforts in tandem with industry

developments 协助与共同推进业界发展

Operators play a stronger role in ensuring safe food for

consumers

业业业业者更积极者更积极者更积极者更积极确保确保确保确保食物卫生食物卫生食物卫生食物卫生

More educated, cosmopolitan public with good knowledge of

hygiene practices

更多公众拥有关于良好卫生习更多公众拥有关于良好卫生习更多公众拥有关于良好卫生习更多公众拥有关于良好卫生习惯的意识惯的意识惯的意识惯的意识

Greater diversity of food retail services

更广泛的餐饮零售服务更广泛的餐饮零售服务更广泛的餐饮零售服务更广泛的餐饮零售服务

Recognise strong and consistent performers

表扬表现持续优越的业者表扬表现持续优越的业者表扬表现持续优越的业者表扬表现持续优越的业者

Give greater assurance to the public through information

sharing

通通通通过资讯分享提高公众对食过资讯分享提高公众对食过资讯分享提高公众对食过资讯分享提高公众对食物卫生信心物卫生信心物卫生信心物卫生信心

Manage varying risks in different business models

管管管管理不同运作模式的各项风理不同运作模式的各项风理不同运作模式的各项风理不同运作模式的各项风险险险险 3

4

Licensing regime for food retail

establishments

零售餐饮执照签发制度

Premises with food preparation must be equipped with proper facility and

equipment, to ensure that the food sold to the public is wholesome and safe for

consumption.

需准备和处理食物的餐饮场所须附有必备设施以确保兜售给公众的食物是卫生及可安全食用的。

Licensing Regime 执照签发制度

Submit Application

呈呈呈呈交交交交申请申请申请申请

Process Application

处理申请处理申请处理申请处理申请

Issue Licence

执执执执照签发照签发照签发照签发

Documentary Requirements 所需文件所需文件所需文件所需文件

E.g. Details of applicant, approval from land agencies &

tenancy agreement

例：申请者资料，相关单位的批准，场所租赁协议

Operational Requirements 操作条件操作条件操作条件操作条件

E.g. Registration of food handlers, pest control contract

例：登记食物处理人员，防虫合同

Design Criteria for Food Retail Outlets

餐饮场所设计守则餐饮场所设计守则餐饮场所设计守则餐饮场所设计守则

Compliance to Code of Practice on Environmental Health

– Ensure that layout can support an efficient workflow with

essential facilities e.g. storage areas, washing facilities.

确保场所设备能支持作业流程

Site Inspection 现场检查现场检查现场检查现场检查

Licensing Requirements – Documents 所所所所需文件需文件需文件需文件

6

Documentary

requirement

文件

Details of applicant 申请者资料申请者资料申请者资料申请者资料

i. Individual – Singaporean or Singapore PR or 个人 –新加坡公民或

永久居民;

ii. Company – Pte Ltd/ Ltd/ LLP 公司

Letter of authorisation (when submission of application is not done

by intended licensee/director of company holding the licence) 授权书

Details of premises/operations 餐饮场所和营运模式资料餐饮场所和营运模式资料餐饮场所和营运模式资料餐饮场所和营运模式资料

� Planning permission from relevant land agency 相关单位的批准

� Tenancy agreement 场所租赁协议

� Layout plan of premises (in scaled metric units) 场所蓝图

Food handlers certificate 基本食物卫生课程证书基本食物卫生课程证书基本食物卫生课程证书基本食物卫生课程证书

Cleaning and maintenance 清洁清洁清洁清洁

• Cleaning program 清洁表

• Pest control contract 防虫合同

Food safety management system certification (for Food caterers

and In-House kitchen only) 食物安全管理系统证书食物安全管理系统证书食物安全管理系统证书食物安全管理系统证书

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Code of Practice on Environmental

Health (COPEH)

场所设施设计守则

Aim - To ensure food retail establishments are designed and provided withessential infrastructures to facilitate hygienic workflow and ease of maintenance.

目标 – 确保餐饮场所设计并附设所须设备以促进卫生的流程及方便业者维持场所清洁。

COPEH only stipulates the minimum basic design requirements and is onlyapplicable for new development or premises undergoing major renovation. QPs/Operators should put up waiver request for NEA’s assessment and approval if theyare unable to comply with any of the COPEH design requirements.

场所设施设计守则只注明最基本/最低限度的设计标准。只有新建筑项目或是场所进

行翻新时，才需符合最新的设施设计守则。 若有无法达成的场所设计，业主须向国

家环境局寻求豁免批准。

Code of Practice on Environmental Health (COPEH)

场所设施设计守则

COPEH is reviewed regularly, with the industry stakeholders, taking into consideration the need to safeguard public health, relevance of the requirements and business costs.

通过业界相关人士通过业界相关人士通过业界相关人士通过业界相关人士/机构的反馈与合作机构的反馈与合作机构的反馈与合作机构的反馈与合作，，，，并且以并且以并且以并且以确保食物卫确保食物卫确保食物卫确保食物卫生生生生，，，，业界的需求和所造成业界的需求和所造成业界的需求和所造成业界的需求和所造成

的影响为的影响为的影响为的影响为考考考考量量量量，来来来来设计设计设计设计////修订场所设施设计守修订场所设施设计守修订场所设施设计守修订场所设施设计守则则则则。。。。

Code of Practice on Environmental Health (COPEH)

场所设施设计守则The Section 3 of COPEH – Food Retail Outlet (last reviewed in 2015/16)

餐饮场所（最后修订为2015/16）

Food Preparation Area Floor Wall

Kitchen Exhaust

System Storage Sanitary Fittings Toilet

Washing Facilities

Pest controlCentralised

Washing AreaEquipment Spacing

Clearance

COPEH Section 3 – Food Retail Outlet

场所设计守则场所设计守则场所设计守则场所设计守则 –零售餐饮场所零售餐饮场所零售餐饮场所零售餐饮场所

Key Revisions includes

主主主主要修订要要修订要要修订要要修订要点点点点 :

Food Preparation Area

At Least

10 sqm

食物准备区

至少10平方米

Floor

• Coved edges

• Impervious floor

material

• 弯形墙角

• 抗渗材料

Recommended

light coloured Wall

建议墙壁采用

浅色系设计

Wall

COPEH Section 3 – Food Retail Outlet

场所设计守则场所设计守则场所设计守则场所设计守则 –零售餐零售餐零售餐零售餐饮场所饮场所饮场所饮场所

Washing

Facilities

At least

1 handwashing sink

1 food preparation sinkIn food preparation area

分别至少1个洗手设施和 1 个

用于准备食物用途

At least

1 handwashing sink to be

provided in the refreshment

area of foodshops which

serves cuisines to be

consumed using hands and

do not have toilet facilities

若餐饮场所销售的餐点让食客

赤手食用，并在场所内不设厕所设施，食客用餐区将得提

供至少1个洗手设施。

Separate storage

facilities for worker’s

personal belongings, food

ingredients, food

packaging materials, etc.

分别储存空间

Storage

No manhole, inspection

chamber, waste sump, screen

chamber, grease trap or

overhead sanitary/waste/drain

pipes sited within the food

preparation area

准备和储存食物的空间内不可有任

何可能会影响食物卫生的设施，

例如油池，废水管，或供人出入检修的下水道等。

Sanitary

Fittings

COPEH Section 5 – Food Catering Outlet

场所设计守场所设计守场所设计守场所设计守则则则则 –餐饮供应场所餐饮供应场所餐饮供应场所餐饮供应场所

Food Preparation Area

At Least

16 sqm

食物准备区至少16平

方米

Existing infrastructural design guide includes:

现有的场所设计守现有的场所设计守现有的场所设计守现有的场所设计守则则则则：：：：

Cold Store (if Provided)

Design consideration to take

into account the intended food

products, storage time and the

optimal temperature

requirements

冷藏室/冷藏设备的设计须考

量食物种类，存放时间及最

佳空间温度等

Loading bay

Covered and designed to

allow transfer of food with

least exposure to ambient

temperature and with least

handling

有盖走廊以减少食物暴露在环境温度中

COPEH Available at:

http://www.nea.gov.sg/public-health/food-hygiene/code-of-practice-on-

environmental-health

Guidelines 食物卫生相关食物卫生相关食物卫生相关食物卫生相关守则守则守则守则

http://www.nea.gov.sg/public-health/food-hygiene/food-hygiene-practices-

guidelines

Materials on COPEH and Food Hygiene

有有有有关关关关场场场场所设计守所设计守所设计守所设计守则和食物卫生的资料则和食物卫生的资料则和食物卫生的资料则和食物卫生的资料

Safeguard • Nurture • CherishSafeguard • Nurture • Cherish

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Food hygiene in Singapore has improved over the years

15

Over the years, there is improvement in the standards of hygiene, as indicated by an overall

decrease in the total number of food poisoning outbreaks per 1,000 food establishments

3.1

2.6

3.5

5.4

6.56.3

3.2 3.2

2.1

0.7

0

1

2

3

4

5

6

7

2006 2007 2008 2009 2010 2011 2012 2013 2014 2015

No. of food poisoning outbreaks per 1,000 food establishments

(From 2006-2015)

No. of food poisoning outbreaks

per 1,000 food establishments

16

Licence One - PENDING AGENCY ACTION

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Licence One - NOTIFICATION TO INFORM APPLICANT ON PAYMENT COST

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Licence One - EMAIL – APPROVED BUT PENDING MODIFIED PAYMENT

19

Licence One - PAYMENT SUCCESSFUL

20

Licence One - SMS- APPROVED WITH PAYMENT

(If SMS option is selected – additional cost)

21

Licence One

Licensing Approach

Since 1 Dec 2016, NEA has started to license vending machine

operations with (1) temperature control requirements and/or (2)

food processing within the machines

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Examples of vending machine operations

that are to be licensed

Examples of vending machines operations

that are exempted from licensing

• Cooked meals, including cook-chill and

cook-freeze meals

• In-machine food preparation e.g.

addition of toppings, cutting, boiling,

grinding, juicing, mixing of drinks

• Ice-cream/Yoghurt machines

• Packaged food that are to be stored in

chilled temperature e.g. Cut fruits,

Salads, milk, yoghurt drink, fruit juice

• Packaged raw meat or seafood

• Packaged or loose snacks without the

need for temperature control e.g.

potatoes chips, biscuits and

confectionary

• Canned or packed or bottled beverages

e.g. carbonated drinks, tetra-packed

drinks, UHT milk

• Packaged bread

• Drinks machines with only dry powdered

ingredients

Licensing Approach

‘Food Vending Machines’ licence

Permissible

Business model

1. Operators with NEA catering or permitted-to-cater licence

2. Operators with AVA food-related licensed premises

3. Operators without its own licensed food preparation premises

{food supply must be from (1) or (2)}

Type of operation • Pre-packed food/meals from licensed sources

• Raw food

• In-machine food preparation e.g. pizza machine

Licensing

approach

Operator issued with “Food Vending Machines” licence

Operators to notify NEA of all vending machine locations, and

update NEA before new machines are deployed to operate.

*Back-end premises for food preparation are to be licensed

separately.

As part of NEA’s pro-enterprise approach, a single licence will be issued to the food

vending machine operator to operate multiple vending machines.

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Requirements/Conditions

Design Transportation

To ensure hygiene of food

stored/processed within the vending

machinee.g. pest proofing, temperature control, water

source, waste and cleanliness management

etc.

To ensure packed food are transported in

a hygienic manner

e.g. Vehicle or receptacle used shall be for the

purpose of transporting food only

Site Source of Food Supply

To ensure that vending machine is

placed at location that is not prone to

potential contamination e.g. no overhanging sanitary/ waste/ drain

pipes, not placed beside bin centres

To ensure food are obtained from

approved source� AVA licensee e.g. central kitchens, food

importer

� NEA licensed caterers or premises with

permission to cater

� Considering the “man-less operation” of vending machines, NEA officers will arrange an

inspection with the operator for inspection of the interior of the machine and collection of

samples in advance.

� NEA officers will only confirm the inspection location on the actual day of inspection. 24

� The application process includes:

(1) Submission of relevant approval and supporting documents

i.e. equipment layout plan of the vending machine and business proposal

of vending machine operations

(2) Compliance with licensing requirement for vending machines operation

via pre-licensing check of the food vending machine(s)

� The online application of a food vending machine can be submitted via

LicenceOne.

� The licence costs $195.00 and is valid for one year, renewable annually.

� More information of the Food Vending Machine licence can be found on NEA

webpage

Licence Application

25

http://www.nea.gov.sg/services-forms/licences-permits-

building-plan-clearances/food-retail-industry/food-

vending-machine

General Provisions for Food Retail Outlets

Sections Newly Introduced Infrastructural Design Requirements (2015 Edition)

Minimum Food

Preparation Area• Minimally 10 sqm

Floor • Floor coving

Wall • Recommended to be in light colour

Storage • Storage facility for food ingredients

Washing Facilities

• Separate taps for double-bowl sink if one of which is dedicated for hand-

washing

• Provision of hand-washing sink in IRA of premises which served cuisines to be

consumed with hands and are without toilet facilities

Sanitary Fittings

• No manhole, inspection chamber, waste sump, screen chamber, grease trap

or overhead sanitary/waste/drain pipes shall be sited within the food

preparation area

Exhaust and

Ventilation System

• Amendment to reference material - Singapore Standards SS553 : 2009*

(Superseded CP13)