November 2006
Extract from the Report of the 15th Session of the FAO/WHO Coordinating Committee for Asia, Seoul , Korea , 21 - 24 November 2006 (See http://www.codexalimentarius.net/download/report/664/al30_15e.pdf )
The Agri-Food and Veterinary Authority is responsible for food safety control, which is focused on high risk products. Singapore has developed a food safety awareness programme aimed at educating consumers on food safety, which is continuously getting updated. The National Codex Committee established in 1998 includes representatives of food manufacturing associations and consumer associations.
2001
The general administrative responsibility for the implementation of food control lies with the Food Control Department of the Ministry of the Environment, which ensures that food manufactured or imported is wholesome and safe. Importation of fish, meat and derived products is controlled by the Primary Production Department of the Ministry of National Development at the wholesale level or at the processing plant.
Generally, food control inspections are conducted on manufacturing facilities, warehouses, and points of sale. Certain imported food items are Checked at points of entry. Licensing and inspection of food premises is carried out to ensure compliance with the Environmental Public Health Act and the Environmental Public Health Regulations. Export plant approval based on veterinary public health requirements govern the acceptability of meat imported into Singapore.
Control is supported by food sampling and analysis to ensure compliance with the Sale of Food Act and food regulations. The routine monitoring schedule for food samples is based on the potential health risk posed by the food.
Food suspected of being unwholesome is placed under seal and samples are taken for analysis. If confirmed to be unwholesome, the food is seized and destroyed. Offenders are given written advice on how they can achieve the desired standard of food hygiene and quality. Food handlers involved in certain types of food production and food handlers implicated during an epidemiological investigation of typhoid, cholera and bacterial foodborne diseases are screened for infection.
The Training and Education Department of the Ministry of the Environment and the Primary Production Department of the Ministry of National Development periodically hold seminars, talks, film shows, and exhibitions to advise the public on food safety. Pamphlets on personal hygiene and food safety are also distributed to food handlers.
A total of 20 food inspectors are involved in the sampling of food, inspection of food factories and investigation of food complaints. These inspectors have undergone a 36-week full-time diploma course, conducted by the Training and Education Department, in conjunction with the Royal Society of Health, covering various aspects of public health, including food hygiene and food legislation. Health inspectors having similar qualifications inspect hawker centres and food service establishments.
Some 26 veterinary officers and meat inspectors supported by the Veterinary Public Health Laboratory are responsible for veterinary inspection and plant visits. Food analytical services are carried out by 27 chemists, bacteriologists and technicians. The investigations of foodborne diseases are carried out by the Quarantine and Epidemiology Department of the Ministry of the Environment. There are two epidemiologists and four public health inspectors for this purpose.
Training courses on general food hygiene and safety and on food technology are available. The former is provided by the Training and Education Department of the Ministry of the Environment, while the latter is a diploma course offered by the Singapore Polytechnic. Final year students at the Singapore Polytechnic could either major in food technology or polymedical technology for the Diploma in Chemical Process Technology.
In Singapore, the control of food hygiene and safety is centrally administered by the Ministry of the Environment under the Environmental Public Health Act (1970) and the Sale of Food Act (1973). The Environmental Public Health Act (1970) deals with the hygienic practices in handling, preparation, or manufacturing of food, and includes the following regulations:
The Sale of Food Act (1973) serves to ensure the wholesomeness and purity of food. It prohibits the sale of foods which are contaminated or unfit for human consumption and the use of articles which are dangerous or injurious to health. The Food Regulations (1974) enacted under this act contain definitions and standards for various food items, stipulate the permitted food additives and specify their permissible limits and list the tolerable levels of chemical residues.
In addition, food provisions are contained in the Destruction of Disease-Bearing Insects Act and the Infectious Diseases Act.
There are also specific acts and regulations that govern meat and meat products and fish and fish products. The following laws are relevant:
Labelling requirements include the trade name or description, weigh or volume, quality, strength, purity, composition and proportion of the contents and the name and address of the importer, manufacturer or packer. Food may not be labelled or advertised in a manner that is false, misleading or deceptive. Certain prescribed prepacked foods must be labelled with expiry dates and information on proper storage.
Food which is ready for consumption should not be contaminated with any pathogenic microorganisms. The Food Regulations (1974) specify the bacteriological standards for prescribed foods.
The Environmental Public Health Act requires the licensing and registration of food premises. Persons suffering from infectious diseases are disallowed from working in food establishments. Immunization against any infectious disease may be required.
Cholera, enteric fever and infectious hepatitis are foodborne infections notifiable by law to the Quarantine and Epidemiology Department of the Ministry of the Environment. Notifications come from various sources, such as government and private hospitals, outpatient departments and general practitioners. Statistics on foodborne diseases are compiled annually.
Information last updated - January 2007