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  • 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

  • 7

    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 with essential 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 only applicable for new development or premises undergoing major renovation. QPs/ Operators should put up waiver request for NEA’s assessment and approval if they are 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 Area Equipment 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 sink In 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

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