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Chef Hygiene
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Singapur: za svaki prehrambeni posao

Spremni za inspekciju hrane. Svaki dan.

In Singapore the app follows the Environmental Public Health Act, the Environmental Public Health (Food Hygiene) Regulations and the Sale of Food Act, with the Singapore Food Agency's (SFA) advice told apart from the law. The new Food Safety and Security Act 2025 is only partly in force: check the latest. Chef Hygiene keeps your daily records; it does not license you, and it is not approved by SFA or any Singapore authority.

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Singapur: pravila higijene hrane

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Inspekcijsko tijelo
The Singapore Food Agency (SFA), which licenses and inspects every food establishment
Javna ocjena
Da
Jezici u aplikaciji
English

Vaš pregled

Every food establishment needs a licence from the Singapore Food Agency (Environmental Public Health Act, s 32), shown where customers can see it. SFA inspects. A new licensee, a new address or a new company (UEN) generally needs a new licence.

Lapses get Points Demerit System points: minor 0, major 4, serious 6 (for example pests, or a food handler not registered with SFA). 12 points or more in 12 months bring a suspension: for a restaurant or stall 2 weeks the first time, 4 weeks the second time, then the licence is cancelled. Instead of court, SFA can offer a composition fine of $200, $300 or $400. In court, a breach of the Food Hygiene Regulations can bring a fine of up to $2,000; running a food business without a licence up to $10,000 (repeat up to $20,000 and/or 3 months in prison).

Ocjena higijene

SFA's SAFE framework (from 19 January 2026) gives each licensed place a grade from its track record, not from one inspection: A (more than 3 years without a major lapse), B (1 to 3 years), C (after a major lapse, like a court conviction or a suspension) or NEW (less than 1 year). A new licence, for example after a change of licensee, address or company, starts again at NEW (SFA may make exceptions case by case). Anyone can look up the grade on SFA's Track Records.

„Zakon“ je obvezujuće pravilo. „Službene smjernice“ nisu zakon, ali inspektori ih očekuju. „Chef Hygiene zadano“ je vrijednost koju aplikacija provjerava tamo gdje nijedno pravilo ne daje broj.

Temperature

  • ZakonEvery chiller and freezer has a working thermometer. Chilled fresh meat, thawed meat and fish to be eaten raw are kept at 0 to 4°C; dairy and other products labelled to keep chilled at 7°C or colder (Food Hygiene Regulations, reg 12 and the Schedule).
  • ZakonFrozen meat at −12°C or colder and ice cream at −2°C or colder (the Schedule). Frozen meat is thawed only in a chiller at 0 to 4°C, labelled, used within 3 days and never refrozen. Chef Hygiene aims for −18°C or colder in freezers as good practice, not the law.
  • Službene smjerniceSFA's advice: keep cooked food in the fridge at 4°C or colder, cook to at least 75°C for 2 minutes in the centre, keep hot food above 60°C, chill hot food to below 5°C within 4 hours, and reheat only once, to at least 75°C for 2 minutes.
  • ZakonReady-to-eat food should not stay between 5°C and 60°C for more than 4 hours in all (SFA's advice for everyone). For caterers this is the law, with every catered meal labelled "FOOD READY-TO-EAT ON ... CONSUME BY ..." (reg 13A and 13B).
  • Chef Hygiene zadanoChef Hygiene asks for fridge checks at opening and closing. That is our choice: the law asks for a working thermometer, not a set number of checks.

Osoblje, obuka i zdravlje

  • ZakonEvery food handler passes the Food Safety Course Level 1 and is registered with SFA by the licensee. The first refresher is due within 5 years of passing, then every 10 years; a handler whose course has lapsed may not handle food.
  • ZakonA food hygiene officer (Food Safety Course Level 3) is needed only when SFA asks for one. No health certificate: SFA no longer asks for typhoid vaccination or tuberculosis screening, and advises sick staff to stay home.
  • ZakonCaterers must have a food safety management system (FSMS); it need not be certified. A certified FSMS is one of the conditions for an optional faster route to Grade A for Category 1 places (like caterers, central kitchens and restaurants with kitchens of 16 m² or more).

Alergeni

  • Službene smjerniceFor packaged food, the label names cereals containing gluten, crustaceans, eggs, fish, peanuts and soybeans, milk, tree nuts, and sulphites of 10 mg/kg or more. We found no legal duty for restaurants to show allergens; telling customers what is in each dish is our advice.

Provjere zaštite od požara

  • ZakonThe Fire Certificate and the building's evacuation drills are usually the building owner's duty. Buildings with an Emergency Response Plan hold at least 1 evacuation drill a year; buildings with a Fire Safety Manager hold 2 drills and 2 table-top exercises a year. Take part in your building's drills.
  • ZakonThe kitchen hood and flue are kept clean and in good working order (Food Hygiene Regulations, reg 22), and SFA may ask for their maintenance records.
  • Chef Hygiene zadanoExits, extinguishers, fire blankets, alarms and electrics: we did not check the Fire Code's rules for a restaurant, so Chef Hygiene suggests dates you can change.
  • Službene smjerniceEmergency: 995 for fire and ambulance (SCDF), 999 for the police.

Zapisi

  • ZakonKeep the register SFA asks for, show where your food comes from when asked, and, for caterers, keep the records of your food safety management system. We found no general period for keeping records in the law: keep them as long as SFA or your plan asks.
  • Službene smjerniceDigital records are allowed: there is no government records app. SFA's Track Records is only a public look-up of grades.

Službeni izvori

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Singapur: Chef Hygiene aplikacija

Aplikacija učitava ova pravila za vašu kuhinju, provjerava vaše zapise u odnosu na njih i čuva dokaz za inspektora.

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