So, great service, mouth-watering food, what next? Food safety. With Singapore’s push to become the gastronomic paradise of the region, it’s no surprise that the governing authorities want the F&B sector to match the international standards when it comes to food safety – world-class standards for a world-class experience.
The NEA (National Environment Agency) regulates the high quality, safety and hygiene standards for all the F&B establishments. It does this with food imports as well, since 90% of the island-state’s total consumption is imported.
F&B establishments are encouraged to implement HACCP, which stands for Hazard Analysis and Critical Control Point. This is an international food safety standard originally adopted by food manufacturers but is now the go-to standard for most F&B establishment in Australia, China, the Middle East and the United States of America. Local F&B establishments who wish to implement international food safety standards can receive funding of up to 50% of implementation costs – if approval is granted, the implementation of the international standards must be completed within a period of 2 years. The obvious benefit of doing so is to give the establishment more prestige (world-class standards for a world-class establishment) and giving the business a leg up if it ever decides to expand overseas.