Food Safety Regulatory Limits

Overview on Food Safety Regulatory Limits

Food Safety Regulatory Limits

To ensure food safety and protect consumer health, SFA establishes regulatory limits for substances present in food (namely, food additives and incidental constituents). Singapore’s food safety regulatory limits were developed with reference from the standards established by the Codex Alimentarius Commission (CAC), the international food standards setting body formed by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO). Where international standards are not available, regulations in major developed countries are taken into consideration. SFA also considers local food consumption patterns and conducts risk assessments before establishing the appropriate regulatory limits in Singapore. 

The food safety regulatory limits are stipulated in the Food Regulations. SFA regularly reviews and updates these regulatory limits and new/revised regulatory limits will be gazetted in the Food Regulations. While the legislative amendments and gazette are being worked on by SFA, SFA can in the interim use the powers under the Sale of Food Act so that these new/revised regulatory limits can take effect immediately.  This is to avoid unnecessary restrictions on trade while the process of legislative amendments takes place.  

Food businesses are required to comply with the regulatory limits in the Food Regulations.


Food Ingredients Assessed by SFA

SFA also reviews the ingredients used in food to ensure that these ingredients are safe for consumption. You are strongly encouraged to refer to the record of food ingredients assessed by SFA.