b'SlaughterhousesImportedlivestockareinspectedtopreventthe introduction of diseases and to ensure that the meat is safe for human consumption. Samples are also taken for laboratory tests for foodborne disease agents, zoonotic diseases, and drug residues. In addition, SFA inspectors conductcheckstomakesurethatslaughterhouse premisescomplywithconditionsoflicensingandcold chain requirements, as well as observe good slaughtering and meat hygiene practices.In FY 2019, we conducted 1,115 inspections at 18 local slaughterhouseestablishments.Intotal,14,063samples werecollectedtotestforfoodbornepathogens,drug residues, and chemical contaminants.Food retail establishmentsSFAregularlyengageswiththeindustrytoupgradeitsWiththeformationofSFAandconsolidationof competency. In FY 2019, SFA and the management of thepreviously separate food-related functions across then-local pig abattoir started a part-time meat hygiene inspectionAgri-food & Veterinary Authority, National Environment course to equip workers with knowledge on the anatomyAgency (NEA), and the Health Sciences Authority (HSA), and general pathological conditions in pigs. A total of ninesome 48,784 food retail licences from NEA were brought under the regulatory control of SFA. abattoir workers embarked on the course during the FY. These licences cover various food retail establishments including food caterers, Food storage warehouses coffeeshops,foodcourts,hawkerandmarketstalls, Food storage warehouses are registered with SFA. As at thecanteens, restaurants, snack bars, cafes, supermarkets, and end of FY 2019, there were 1,207 registered warehouses. mobile food wagons. Licensees are required to ensure the proper upkeep of Food processing/manufacturing establishmentstheir premises. It is also mandatory for all food handlers SFAconductsannualauditassessmentsonlocalfoodinvolved in the preparation and handling of food to pass processing/manufacturing establishments to grade themthe Basic Food Hygiene Course (BFHC) and be registered based on their food hygiene and food safety standards.with SFA.Areas of audit also include pest control, food handling andWe carry out inspections at food retail establishments. storage, traceability, staff competency, and documentation/ The frequency of inspection is determined by the risk record-keeping.SFAofficersprovideon-siteadvicetoprofile of the establishments, such as track record of past help them improve and upgrade their premises.infringements, and the risk level of the food sold. In FY The grading of these establishments allows supermarkets2019, more than 70,000 inspections were conducted on andfoodretailerstoidentifyreliableprocessors/ retail establishments and central kitchens.manufacturers to source from. During the FY, a total ofEnforcementactionsaretakenagainsterrantlicensees 4,603 inspections were conducted on 1,424 processing/ forhygieneinfringementsobservedduringinspections. manufacturing establishments. Demerit points will then be issued based on the nature of these offences. Offenders face penalties such as suspension ofoperationsorcancellationoflicences.Thissystem servesasastrongdeterrentforrepeatoffenders. InFY2019,atotalof52foodretailestablishments were suspended.SINGAPORE FOOD AGENCYANNUAL REPORT 2019/20 41'