Regulation 1
Citation
Amended byS 66/2018 wef 01/02/2018
These Regulations may be cited as the Sale of Food (Non‑Retail Food Business) Regulations.
/akn/sg/act/sub_leg/1973/SFA-RG5
Sale of Food (Non‑Retail Food Business) Regulations
The full official text, structured for quick navigation. Copy any provision or jump straight to a section.
- Type
- Subsidiary Legislation
- Status
- In force
- Enacted
- 1973
- Sections
- 14
Quick answer
About this subsidiary legislation
Sale of Food (Non‑Retail Food Business) Regulations is Singapore Subsidiary Legislation, cited as Subsidiary Legislation SFA-RG5 1973, currently marked in force and first recorded in 1973.
Regulation 2
Definitions
Amended byS 66/2018 wef 01/02/2018S 66/2018 wef 01/02/2018
In these Regulations, unless the context otherwise requires —“cooked food” means any food which is wholly or partially cooked or raw food which is ordinarily consumed raw;“food establishment” means any place or any premises or part thereof used for the sale, or for the preparation or manufacture for sale, or for the storage or packing for sale, of food, whether cooked or not, intended for human consumption;[Deleted by S 66/2018 wef 01/02/2018]“licensed food establishment” means any food establishment used by a licensee to carry on the licensee’s non‑retail food business;“licensee” means a person who holds a valid licence;“preparation” includes the manufacture, packing, delivery, carriage, storage and serving of food.
Definition
“cooked food” means any food which is wholly or partially cooked or raw food which is ordinarily consumed raw;
Definition
“food establishment” means any place or any premises or part thereof used for the sale, or for the preparation or manufacture for sale, or for the storage or packing for sale, of food, whether cooked or not, intended for human consumption;
Amended byS 66/2018 wef 01/02/2018
Definition
“licensed food establishment” means any food establishment used by a licensee to carry on the licensee’s non‑retail food business;
Amended byS 66/2018 wef 01/02/2018
Definition
“preparation” includes the manufacture, packing, delivery, carriage, storage and serving of food.
Regulation 3
Person to whom licence may be issued
Subregulation 1
The Director-General shall not grant a licence to any person unless that person is carrying on business in Singapore and is ––
(a)
registered under the Business Registration Act (Cap. 32); or (b)in the case of a company, incorporated or registered under the Companies Act (Cap. 50).
Subregulation 2
The Director-General may refuse to grant a licence to an applicant if he is satisfied that the applicant or one of his partners or, if the applicant is a body corporate, one of its directors —
(a)
had previously been convicted of an offence under the Act or these Regulations; or
(b)
was the holder of a licence which had been suspended or cancelled under section 46 of the Act.
Subregulation 3
The Director-General may at any time vary or revoke any of the existing restrictions or conditions of a licence, or impose new restrictions or conditions.
Regulation 4
Application for licence
An application for a licence shall be made to the Director-General in such form or manner as the Director-General may require and shall be accompanied by —
(a)
the appropriate fee specified in the Sale of Food (Fees) Regulations (Rg 4); (b)such particulars, information and documents as may be specified by the Director-General; and
(c)
if required by the Director-General, a statutory declaration by the applicant verifying any information contained in or relating to the application.
Regulation 5
Licence to be exhibited
Amended byS 66/2018 wef 01/02/2018
A licensee shall exhibit his licence in a conspicuous position in his licensed food establishment.
Regulation 6
No alteration to buildings or premises
A licensee shall not make any alteration or change to the buildings or premises of his licensed food establishment unless the plans of the alteration or change have been approved by the Director-General or an authorised officer before the commencement of such alteration or change.
Regulation 7
Restriction on use, etc., of licensed food establishment
Every licensee shall ensure that his licensed food establishment is used only for the purpose for which the licence is granted, and that no person prepares any food or places any food outside his licensed food establishment.
Regulation 8
Storage of food
Every licensee shall ensure that food is stored in such a way that —
(a)
it is protected from the likelihood of contamination; and (b)the environmental conditions under which it is stored will not adversely affect the safety and suitability of the food.
Regulation 9
Packaging of food
Every licensee shall ensure that food is packed —
(a)
with packing material that is fit for its intended use;
(b)
with material that is not likely to contaminate the food; and
(c)
with care to prevent any contamination during the packaging process.
Regulation 10
Transport of food
Every licensee shall ensure that during transportation, food is —
(a)
protected from any likelihood of contamination; and (b)kept under a suitable temperature so as not to affect its wholesomeness and safety.
Regulation 11
Food unfit for human consumption
Amended byS 66/2018 wef 01/02/2018
No licensee shall bring into or prepare in or permit to be brought into or prepared in any licensed food establishment any unsafe or unsuitable food.
Regulation 12
Personal cleanliness
Subregulation 1
No person who is engaged in the preparation of food shall during such preparation —
(a)
handle with his bare hands any cooked food but shall —
(i)
use a clean fork, tongs, scoop or other suitable implement; or
(ii)
wear clean gloves; (b)apply his fingers to his mouth, eye, ear, nose or scalp; (c)use his breath to open any bag or wrapper; (d)wipe his hands on his clothing or with any other material other than a clean towel; (e)place, so that it can come into contact with food for sale, any substance, material or article which is unclean or likely to contaminate such food or which has been in contact with his mouth; (f)cough, spit, sneeze or expel mucus from his nose; or
(g)
smoke, or use tobacco or snuff or any other preparation, or chew tobacco or betel nuts.
Subregulation 2
Every person who is engaged in the preparation of food shall —
(a)
wear clean attire and keep his body clean; (b)protect or cover with water-proof dressing any open cut or lesion or graze on his hand; (c)keep his finger nails clean and short; and (d)upon every occasion —
(i)
before commencing such preparation; or
(ii)
after visiting any urinal, water closet or other similar convenience and before resuming such preparation,wash his hands thoroughly with soap and clean water.
Subregulation 3
Where an offence under this regulation is proved to have been committed with the consent and connivance of, or to be reasonably attributed to any neglect on the part of, the licensee of the licensed food establishment, the licensee shall also be guilty of that offence and shall be liable to be proceeded against and punished accordingly.
Regulation 13
Maintenance of licensed food establishment
Subregulation 1
Every licensee shall ensure that his licensed food establishment is properly maintained and kept clean.
Subregulation 2
The Director-General may require the licensee to provide or implement any facility, system or programme to facilitate the safety of food prepared at the licensed food establishment.
Regulation 14
Penalty
Amended byG.N. No. S 310/2002
Subregulation 1
Any person or licensee who contravenes regulation 5, 6, 7, 8, 9, 10, 11, 12 or 13 shall be guilty of an offence and shall be liable on conviction to a fine not exceeding $5,000 and, in the case of a continuing offence, to a further fine not exceeding $100 for every day or part thereof during which the offence continues after conviction.
Subregulation 2
Amended byG.N. No. S 310/2002
A licensee who would have been guilty of an offence if anything had been done or omitted by him personally shall be guilty of that offence and shall be liable to the same penalty if that thing had been done or omitted to be done by his employee or assistant in the course of his business or in the scope of his employment unless he proves to the satisfaction of the court that the offence was committed without his knowledge and that he took all reasonable precautions to prevent the commission of the offence.
Common questions
- What is Sale of Food (Non‑Retail Food Business) Regulations?
- Sale of Food (Non‑Retail Food Business) Regulations is Singapore Subsidiary Legislation, cited as Subsidiary Legislation SFA-RG5 1973, currently marked in force and first recorded in 1973.
- Is Sale of Food (Non‑Retail Food Business) Regulations still in force?
- Yes — Sale of Food (Non‑Retail Food Business) Regulations is currently in force.
- When did Sale of Food (Non‑Retail Food Business) Regulations take effect?
- Sale of Food (Non‑Retail Food Business) Regulations was first recorded in 1973.
- How many regulations does Sale of Food (Non‑Retail Food Business) Regulations have?
- Sale of Food (Non‑Retail Food Business) Regulations contains 14 regulations.
- Where can I read the official version of Sale of Food (Non‑Retail Food Business) Regulations?
- The official text of Sale of Food (Non‑Retail Food Business) Regulations is published at sso.agc.gov.sg.