Food Retail

Practices and Guidelines

Educational Materials and Guidelines on Food Hygiene

To assist licensees (food operators) to upkeep their hygiene standards, NEA has developed a set of educational materials and guidelines. Food operators should implement the listed guidelines to ensure that the food served to public is wholesome and safe for consumption. Licensees should also use the published educational materials to educate their food handlers and service staff on good housekeeping, food and personal hygiene practices.

The educational materials and guidelines serve to help food operators to maintain a high standard of food hygiene and food safety in retail food establishments and prevent unpleasant and costly incidents involving food borne illnesses.

1. Personal Hygiene

Hand-washing Video
  1. Importance of Proper Hand Washing
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2. Food Handling

Chopping Boards and Gloves Educational Materials
  1. Proper Use of Chopping Board [PDF, 359.89 KB]
    Proper Use of Chopping Board
  2. Proper Use of Gloves [PDF, 546.93 KB]
    Proper Use of Gloves
  3. Proper Usage and Cleaning of Chopping Boards [PDF, 859.96 KB]
    Proper Usage and Cleaning of Chopping Boards

Guidelines

  1. Guidelines on Proper Usage and Cleaning of Chopping Boards [PDF, 414.88 KB]
Thawing and Storage of Food Educational Materials
  1. Proper Thawing of Food
  2. Proper Storage of Food in Chiller and Freezer

Guidelines

  1. Guidelines on Thawing of Food [PDF, 219.48 KB]
  2. Guidelines on Proper Storage of Food in Refrigerators and Maintenance of Refrigerators [PDF, 223.38 KB]
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3. Clean Premises

Cleaning Practices Educational Materials
  1. Good Cleaning and Sanitation Practices
Pest Control Educational Materials
  1. Prevention of Pests in Food Establishments/Supermarkets [PDF, 2.44 MB]
  2. Good Pest Management Practices
  3. Keep Places Clean and Free of Rats

Keep Places Clean and Free of Rats_pic


Guidelines

  1. Guidelines on Prevention of Rat and Cockroach Infestations at Food Establishments [PDF, 153.66 KB]
  2. Guidelines on Precautionary Measures for Rat Control in Food Establishments [PDF, 198.66 KB]
  3. Guidelines on Precautionary Measures for Rat Control in Shopping Malls [PDF, 167.95 KB]
Storage Practices Educational Materials
  1. Good Storage Practices
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4. Specific Food Types

Baked Products Guidelines
  1. Guidelines on Good Hygienic Practices for Bakeries and Cakeshops [PDF, 232.38 KB]
Brewed Tea Educational Materials
  1. Do Not Add Artificial Colouring to Brewed Tea  [PDF, 533.4 KB]
    Do Not Add Artificial Colouring to Brewed Tea
Eggs Educational Materials
  1. Proper Handling of Eggs

Guidelines

  1. Guidelines on Good Handling of Eggs [PDF, 241.97 KB]
Fruits Educational Materials
  1. Proper Handling of Fruits
Ice Educational Materials
  1. Enjoy Clean Ice [PDF, 254.57 KB]
    Enjoy Clean Ice
Guidelines
  1. Guidelines on Use of Ice-Making Machine and When Serving Ice [PDF, 335.5 KB]
Oysters Guidelines
  1. Guidelines on Serving Raw Oysters in Food Retail Outlets [PDF, 328.19 KB]
Steamboat Educational Materials
  1. Good Food Hygiene Tips (For Steamboat Meals)  [PDF, 3.14 MB]
    Good Food Hygiene Tips (For Steamboat Meals)

Guidelines

  1. Guidelines for Safer Steamboat Meals [PDF, 324.91 KB]
Vegetables Video
  1. Proper Handling and Washing of Vegetables

Educational Materials

  1. Guidelines for Handling Raw Vegetables and Fruits [PDF, 1.22 MB]
    Guidelines for Handling Raw Vegetables and Fruits

Guidelines

  1. Guidelines for Handling Raw Vegetables and Fruits [PDF, 460.91 KB]
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5. Other Publications

Consumers Educational Materials
  1. Postcards on Time-Stamping for Consumers
  2. Consume Cut Fruits Safely
  3. Good Food Hygiene Tips That You Can Adopt (For Consumers)  
    Good Food Hygiene Tips That You Can Adopt (For Consumers)
  4. Tips on Consuming Food Safely [PDF, 826.75 KB]
     

Guidelines

  1. Guidelines for Ordering Catered Meals for Functions and Events [PDF, 149.49 KB]
  2. Guidelines for Eating Safely during Festive Season  [PDF, 159.73 KB]
Food Operators and Food Handlers Educational Materials
  1. Food Handler's Handbook 
  2. Food Safety Bulletin

    Issue 1 [PDF, 781.1 KB]
     

    Issue 2 [PDF, 967.06 KB]
    Food Safety Bulletin Issue 2

    Issue 3 [PDF, 1.29 MB]
    Food Safety Bulletin Issue 3

    Issue 4 [PDF, 998.47 KB]
    NEA Food Safety Bulletin Issue 4

    Issue 5 [PDF, 2.03 MB]
    Food Safety Bulletin Issue 5

    Issue 6 [PDF, 2.23 MB]
    Food Safety Bulletin Issue 6

    Issue 7 [PDF, 2.16 MB]
    Food Safety Bulletin Issue 7

    Issue 8 [PDF, 2.19 MB]
    Food Safety Bulletin Issue 8
  3. Good Housekeeping, Food and Personal Hygiene Tips
  4. 5 Key Food Hygiene Principles [PDF, 208.43 KB]


  5. Food Hygiene Tips on Preparing Cooked/Ready-To-Eat  Food [PDF, 1.8 MB]
    Food Hygiene Tips on PreparingCooked RTE food

  6. Time-Stamping for Food Caterers

  7. Prepare and Serve Catered Meals Safely [PDF, 770.47 KB]
Home-Based Small Scale Businesses Guidelines
  1. Guidelines for Residents Preparing Food under the HDB/URA's Home-based Small Scale Business Scheme [PDF, 299.02 KB]
Service Staff Educational Materials
  1. How to Serve Food Hygienically [PDF, 1.75 MB]
    How to Serve Food Hygienically

Guidelines

  1. Guidelines on Good Hygiene Practices by Service Staff at Food Establishments [PDF, 179.98 KB]
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