SFA | Temporary Fair Permit

A SFA permit is required to set up a temporary fair with stalls for the sale of merchandise and/or food & beverages. The fee for a temporary fair permit is $60, regardless of fair duration and number of stalls.

Food stalls preparing food and beverages at the temporary fair will also require a licence from SFA. There is no fee for the licences of food stalls located in such temporary fairs.

Applying for a temporary fair permit

Under the Environmental Public Health Act, all operators of temporary fairs must get a permit from SFA for the duration of the fair. This allows SFA to ensure that fair operators have complied with measures to ensure food safety.

You may refer below on the steps and attahed for application of temporary fair permit (step by step guide, PDF).

[Update] From 16 October 2023:

STEP

DESCRIPTION

EST. TIME NEEDED

1

Submit complete application via GoBusiness. Applicants should log in to GoBusiness Licensing website as Business User (if application is under company) or SingPass (if application is under individual name).

Applicants will need to submit the applications at least 2 weeks before the fair commencement date.

Documentation to demonstrate compliance with the below pre-licensing requirements must be submitted at least five (5) working days before the planned fair start date (i.e., if a fair is planned to start on Sat, 4 Nov 2023, all documents need to be submitted to SFA by Monday, 30 Oct 2023).

Letter of appointment
Site use approval
Support documentation (e.g., quota use, advisor approval, consensus from shopkeepers’/merchants’ association)
Layout plan detailing stalls with food handling (and their necessary infrastructure: wash basins, piped water, chillers, etc.) and the other stalls without food handling
Completed declaration form: Download here

This will allow SFA to issue a Permit before the planned start date if the documents are in order, providing operators with greater certainty that their fair can proceed.

Accordingly, any outstanding document submitted late will result in a delay in the fair start date in the Permit issued. This applies to any late applications received that already fail the five (5) working day lead time.

Fair operators will therefore need to defer the start date if any outstanding documents are submitted after the deadline.

Temporary Fair Stall application forms for each stall that handles and prepares food for sale (Download here) and stall details should be submitted to the Licensing Officer once able. These will be processed separately from the Temporary Fair Permit.

If you need clarification on your application or the supporting documents required, please submit an enquiry with the following details to SFA's Food Services Department via SFA's Online Feedback Form for a preliminary assessment:

Date, time and venue of the event
Site owner
Number of stalls, including food & non-food stalls (Please indicate the size for each stall in metres (e.g. 2m by 3m))
List of stall holders (both food and merchandise stalls)

Up to 7 working days

2

Pay permit fee

SFA will process the application for approval if the permit requirements have been fully met and on receipt of the required documents. You will be notified of the approval via email and GoBusiness.

The permit fee is $60 . There is no licence fee for the food stall licence. Payment can be made via GoBusiness or AXS.

Exact time taken dependent on the applicant

Operating temporary fairs illegally without a valid permit is an offence. SFA will take enforcement action against temporary fair operators who do not adhere to regulations. Offenders are liable on conviction to a fine not exceeding $10,000. In the case of a subsequent conviction, liable to a fine not exceeding $20,000 or to imprisonment for a term not exceeding 3 months or to both

Responsibilities of temporary fair and stall operators

Fair operators shall adhere to the following conditions when operating the temporary fair. Enforcement action may be taken against the fair operator and / or the individual stall holders if non-compliance with the below conditions or breach of public health requirements is observed. In this regard, please refer to the Environmental Public Health (Food Hygiene) Regulations and Track Record of Temporary Fair Operators.

Should there be any changes in the setup, participating stall holders and list of items sold, and any other changes, fair operator shall seek approval from SFA at least 1 week prior to the change.

General

Stall number decal shall be prominently displayed at each stall according to the declared list of vendors.

Food Safety

Proper supporting facilities must be provided for food stalls (i.e. stalls involved in the handling / preparation of food for sale). Such facilities include proper washing facility (a sink connected to clean piped water supply and wastewater discharge) and storage with temperature control (freezer, chiller, food warmer, etc.) as well as display showcase for food items.
Where proper supporting facilities are not provided, only pre-packed food obtained from licensed sources are allowed to be sold.
All food for sale must be obtained from licensed/approved sources. Sale of home-prepared food is strictly not permitted.
Food on display is to be placed in proper showcases and properly covered.
Food handlers are to adopt appropriate food safety practices. Where it is not practical to use utensils such as tongs to handle cooked food, disposable gloves must be worn.
All food handlers are required to attend and pass the Food Safety Course Level 1, and to be registered with SFA, before they are allowed to work at temporary fair food stalls. Food handlers who have passed the Food Safety Course Level 1 more than five (5) years ago are required to attend the Food Safety Course Level 1 (Refresher).
All personnel engaged in the sale and preparation for sale of food and drinks must wear over his nose and mouth a mask or spit guard that is capable of preventing any substance expelled from his mouth or nose from contaminating food.

Sanitation

Adequate refuse bins and litter receptacles lined with plastic bags are to be placed at strategic locations for disposal of waste and litter.
Waste generated at the fair has to be properly collected and sent for disposal. All structures, debris and refuse should be removed immediately from the sites upon conclusion of the fair.
The sites shall be kept clean at all times.

Other information to note

Ensure that manpower employed at the fair are in-compliance with applicable laws.
Ensure that unauthorised stalls are not set up at the sites.
Ensure that all the stalls and activities are confined within the approved sites as indicated in your layout plans.

Food and beverages sold at temporary fair

Food stalls located within temporary fairs are allowed to prepare and handle food and beverages if all the following three conditions are met:

Availability of proper supporting facilities such as washing facilities (a sink connected to clean piped water supply and wastewater discharge);

Storage facilities with temperature control (freezer, chiller, food warmer, etc) and;

Covered display showcases for food items.

Extensive food preparation such as the processing and preparation of raw food (e.g. degutting of fish, cutting of raw meat and vegetables) are not allowed on-site. Fresh seafood and meat must be stored at 4°C or below at all times, in a freezer or chiller.

(a) Sale of the following food items are not allowed at temporary fairs

Dishes that include ready-to-eat raw fish, seafood or meat, e.g. sushi and sashimi and raw oysters

Dishes that are prepared on-site using a mixture of raw ready-to-eat food items, e.g. salad, Vietnamese/Chinese fresh spring roll, and Chinese/Malay Rojak

Dishes that consist of food items displayed openly at ambient temperature for consumers to hand-pick the food items

(b) Food items which are allowed for sale / use only if the stipulated conditions are met

S/n	Type of Dish/Drink	Conditions
1	Milk-based drinks	All milk and milk-based drinks must be kept at 4°C or below. Dispensers for drinks should be equipped with temperature control. Bottled drinks should preferably be stored in a chiller with temperature gauge.
2	Pre-mixed drinks	Pre-mixed drinks shall be obtained from approved sources. Preparation of drinks must not be carried out on the floor and must not give rise to any spillage, and/or other cleanliness and food safety issues.
2	Pre-mixed drinks	Drinks must be dispensed using dispensers. Scooping of drinks from a tub is not permitted.
3	Drinks that are prepared per cup upon order	Equipment used for preparation of such drinks, such as blenders and mixers, must be washed after each use.
3	Drinks that are prepared per cup upon order	Syrups and other liquid toppings used must be dispensed from pump dispensers, squirt bottles and/or capped bottles.
4	Pre-packed ice	Only pre-packed food grade ice from ice factories can be used, and they must be clearly labelled.
		Only ice cubes or tubes shall be permitted for use in food preparation.
		Pre-packed ice should preferably be stored in a freezer. If other storage containers are used, it should only be used for storing ice. Storage must be in a manner that does not give rise to contamination.
5	Shaved ice desserts	Only the use of an enclosed ice-shaving machine is permitted. There must not be any shaving/handling of exposed ice blocks.
		Syrups and other liquid toppings used must be dispensed from pump dispensers, squirt bottles and/or capped bottles.
		If fresh fruits peel/husk are used as containers to hold or serve the food for consumers, they must be properly stored in a chiller. Such peel/husk must not be stacked or stored in any manner that may give rise to contamination.
6	Fruit juices (including sugar cane juice)	Fruit juices that are prepared in advance and not upon each order, must be stored in enclosed containers (e.g. bottles or cups with lids) and kept in chillers.
		Fruits/sugar cane shall be properly stored prior to preparation/milling. They must not be placed on the floor or in a bucket of water to prevent contamination.
		Only the use of enclosed sugar cane milling machine is permitted.
7	Magic Ice Cream / Traditional Rainbow Ice Sticks	Only pre-packed drinks obtained from approved sources can be used for such purpose. Mixing of syrups for making of ice sticks is not permitted.
		The use of milk or milk-based ingredients/liquids is not permitted as curdling of milk in containers used for making ice sticks may give rise to food safety concerns.
		Making of ice-sticks must not be carried out on the floor and must not give rise to any spillage and/or other cleanliness and food safety issues.
		Ice sticks shall be properly stored and kept covered to prevent contamination.
8	Ice Cream	If fresh milk is used in the making of ice cream onsite, the milk must be pasteurised and be stored in a chiller at 4˚C or below. Any unused milk or milk-based ingredients/liquids should preferably be disposed of at the end of each operation day.
		Ice cream which is not made onsite (e.g. pre-packed or scooped) must be obtained from approved sources.
		Ice cream must be stored in a freezer with temperature gauge.
		Containers shall be provided to store ice cream cones, wafers etc.
9	Cut Fruits	Cut fruits must be stored in a chiller with temperature gauge.
10	Kebab	The kebab grilling counter must be located within the demarcated stall area. Where possible, the grilling counter should be sited away from thoroughfare to minimise heat exposure for customers.
11	Pre-packed Salads	Salads shall be pre-packed from licensed food processing establishments. Pre-packed salads shall be stored at no more than 4 degrees celsius from source to site and on-site. There shall be adequate facilities with temperature control on-site for the storage of pre-packed salads.

Note: If items which pose safety concerns (e.g. dry ice and liquid nitrogen etc.) are used, operators should provide suitable safety advisories to consumers (e.g. through labelling and display of notices etc.).