As Singapore celebrates SG60, SFA looks back on the nation’s journey to secure a safe and reliable food supply, built on the work of government agencies in collaboration with various stakeholders throughout Singapore’s independence. 

Food manufacturing processes can create unwanted compounds alongside desired flavours and textures. Understanding how and when these compounds form will help the industry develop practical steps to control them, ensuring food safety. 

Teamwork is the unseen ingredient in every safe meal. This World Food Safety Day, we explore how science in action helps the industry uphold its crucial role in food safety — and why everyone has a part to play.

Pollution is not the only source of seafood contamination: heavy metals are naturally present in our seas and waterways too. How does this affect the fish and seafood we consume, and what can we do to ensure they are safe to eat? 

The Farm-to-Table Recognition Programme (FTTRP) recognises food businesses in the HoReCa (Hotels, Restaurants and Caterers) sector that opt for local produce. Through this, businesses support local farms, bring fresher, sustainable produce to consumers and contribute to Singapore’s food security.