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Understanding the Safety Assurance for Food Establishments (SAFE) Framework

The Safety Assurance for Food Establishments (SAFE) framework is a grading framework for food establishments based on their food safety track records and the systems put in place to ensure food safety.

Overview

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What is the SAFE framework?

The SAFE framework is an improved grading of food establishments based on their food safety track records and implementation of food safety management systems with the appointment of a competent person (Advanced Food Hygiene Officer).

Food establishments with consistent good food safety track records will attain higher grades, while those with poor food safety track records will attain lower grades, and be subjected to more frequent inspections.

In addition, establishments involved in significant processing or preparation of food (such as food manufacturers and caterers) will need to meet additional requirements to appoint an Advanced Food Hygiene Officer (AFHO) and implement a Food Safety Management System (FSMS) to maintain or attain grade ‘A’.

The SAFE framework will be implemented in two phases. Phase 1 will start from 19 January 2026, while more details on the implementation of Phase 2 will be announced by 2027.

What is the purpose of the SAFE framework?

The SAFE framework encourages the food industry to uphold good food safety standards to retain and build consumer trust. Consumers can also make more informed dining choices by referring to SAFE grades and supporting food establishments that prioritise food safety.

Food safety is a joint responsibility. We can all do our part to improve food safety standards in Singapore.

When the framework is implemented on 19 January 2026, consumers can access the grades of food establishments via SFA’s Track Records for Licensed Food Establishments webpage or by scanning the QR code on the SFA licence displayed at the food establishment.

What types of food establishments does the SAFE framework apply to?

The SAFE framework applies to SFA-licensed food establishments that process or prepare food for sale to the public. These food establishments are grouped into two categories.

Licensees can check their establishment category by scanning the QR code on their SFA licence to access their business trade description, then matching this description with the establishments listed in the tables below.

Category 1 Food Establishments

These include restaurants with kitchen size of 16m² or more, caterers, central kitchens and food manufacturing premises, whose establishments are involved in significant processing or preparation of food. More details are in the table below.

Category 1 Food Establishments
Restaurants & Catering Services	Food Caterers Restaurants with kitchen size 16m² or more In-house kitchens Restaurants with catering Canteens with catering
Food Manufacturing & Processing	Food Processing Establishments Slaughterhouses

Category 2 Food Establishments

These include restaurants with kitchen size less than 16m², cold stores, takeaway outlets, supermarkets, and food stalls in coffee shops, canteens, food courts and hawker centres, whose establishments engage in low/moderate levels of food processing or preparation. More details are in the table below.

Category 2 Food Establishments
Retail Food Shops	Bakeries Pubs, Bars, Nightclubs, Discos Cloud Kitchens Takeaway outlets Restaurants with kitchen size less than 16m²
Mobile Food Services	Food Vending Machines Mobile Food Wagons Food Carts (Take Away)
Food Stalls	Coffeeshops Eating houses Canteens Food courts Hawker stalls
Others	Cold Stores Food Processing Establishments (Cloud Kitchen Operators) Supermarkets

SFA-licensed food establishments that are not directly involved in the processing or preparation of food are excluded from the SAFE framework. These include:

Main operators of canteens, coffee shops, food courts and private markets (Note: Individual food stalls within these establishments are still covered under SAFE Category 2)
Market stalls selling raw seafood, meat and other market produce items

How are the grades determined under the SAFE framework?

When the framework is implemented on 19 January 2026, food establishments can find their SAFE grade at Track Records for Licensed Food Establishments or by scanning the QR code on their SFA licence.

In Phase 1, the grades are determined by the food safety track record of the food establishments. All food establishments under the SAFE framework will automatically be assigned a starting grade based on their current food safety track records.

In Phase 2, there will be additional requirements for Category 1 food establishments to maintain or attain grade ‘A’. Category 2 food establishments will continue to be graded based on their food safety track records. More details on the implementation of Phase 2 will be announced by 2027.

Phase 1 (from 19 Jan 2026)

Phase 1 (from 19 January 2026)

Existing food establishments will automatically be assigned a starting grade under the SAFE framework based on their current food safety track records. New establishments with less than 1 year of operation will begin with a ’NEW’ grade.

The track record starts from the date that the licence was issued or the day after the date of the last major lapse (e.g. licence suspension under the Points Demerit System for retail food establishments or court conviction for food safety offences).

Fast-track* option is available for Category 1 food establishments to attain grade ‘A’ in shorter time. They must have a 1-year good food safety track record, appoint an Advanced Food Hygiene Officer (AFHO) and implement a certified FSMS. There is no fast-track option for Category 2 establishments.

SAFE grades will be updated based on food establishments’ food safety track records. For instance, if a food establishment commits a major lapse, it will be immediately downgraded to grade ‘C’, regardless of the present grade.

*Not applicable for food establishments with grade ‘C’ track record (i.e., committed major lapse)

Grade	Category 1 Food Establishment	Category 2 Food Establishment
A	Good track record (i.e. no major lapse) for more than three years
A	Fast-track to grade 'A' if establishment has: One-year good track record Appointed AFHO Implemented certified FSMS	No fast-track option
B	Good track record (i.e. no major lapse) of between one to three years
New	In operation for less than one year
C	Committed major lapse (e.g. court conviction or suspension of licence under the Points Demerit System) regardless of present grade

A major lapse is defined as either a licence suspension (for retail food establishments) under the Points Demerit System (accumulated 12 demerit points within 12 months) or a court conviction for food safety offences.

What is the role of an Advanced Food Hygiene Officer?

An Advanced Food Hygiene Officer (AFHO) is a supervisory personnel member who develops and implements a FSMS. AFHOs also conduct internal audits to ensure that the FSMS is implemented correctly and address potential non-compliances with SFA's regulations.

To be appointed as an AFHO, supervisory personnel must have passed either:

Workforce Skills Qualification (WSQ) Food Safety Course (FSC) Level 4, or
Former WSQ Apply Food Safety Management Systems for Food Service Establishments Course*

* This course has been replaced by WSQ FSC Level 4.

Subsidies for WSQ courses are available through SkillsFuture Singapore. Contact the training providers directly to learn more about the application processes and course details.

For more information on AFHOs, see Requirements for Food Hygiene Officers and WSQ Food Safety Course (FSC) Level 4.

Phase 2

Phase 2 (more details on its implementation will be announced by 2027)

Grades will continue to be determined by the food establishment’s food safety track records. In addition, Category 1 food establishments who wish to maintain or attain grade ‘A’, would need to meet additional requirements as shown in the table below.

Grade	Category 1 Food Establishment	Category 2 Food Establishment
A	Good track record (i.e. no major lapse) for more than three years Additional Requirements from Phase 2: Appointed AFHO Implemented certified or non-certified FSMS	Good track record (i.e. no major lapse) for more than three years
A	Can fast-track to grade 'A' if establishment has: One-year good track record Appointed AFHO Implemented certified FSMS	No fast-track option
B	Good track record (i.e. no major lapse) for between one to three years
New	In operation for less than one year
C	Committed major lapse (e.g. court conviction or suspension of licence under the Points Demerit System) regardless of present grade

FAQs

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What should I do with the grade decals when the SAFE framework is implemented?

The current grade decal displayed at your food premises will no longer be valid. Please remove any existing physical decals to avoid causing confusion to consumers. A digital grade system will instead be adopted, where grades can be easily accessible via the SFA website, or by scanning the QR code on the SFA licence displayed at the food establishment.

Why are new entrants graded as ’NEW’ instead of grade ‘B’?

Food establishments with less than 1 year of operations will be labelled as ‘NEW’ to differentiate them from operators with established track records. This provides transparency to consumers regarding food establishments’ food safety standards over time.

Is there any change to the Points Demerit System (PDS)?

No, there is no change to the PDS. Demerit points are assigned to retail food establishments when they commit food safety offences. Licences may be suspended or revoked when 12 or more demerit points are accumulated within a 12-month period. Under the SAFE framework, the licensee’s SAFE grade will be downgraded to ‘C’ when their licence is suspended.

Will my grade be affected if there is a change in licensee or management?

Yes, SAFE grades are tied to the licensed food establishment and reflect the food safety records of that premise and its operations. A change in licensee, location, or business UEN (Unique Entity Number) generally necessitates a new licence application, which automatically resets the SAFE grade to 'NEW'. However, SFA may consider recognising track records in exceptional circumstances on a case-by-case basis to ensure licensees are not unfairly disadvantaged.

What does the Food Safety Management System (FSMS) cover?

The Food Safety Management System (FSMS) has three key elements that work together to keep food safe:

Implementing programmes and practices that establish and maintain a baseline hygienic environment for the processing and preparation of food (e.g., cleaning and sanitation programmes, pest control plan).
Applying the principles of Hazard Analysis Critical Control Point (HACCP), which helps to identify and control food safety risks at key stages of food preparation. This involves monitoring critical points in food processing or preparation and setting safety limits that must be maintained at these points.
Maintaining proper and accurate records, which is crucial for the monitoring of FSMS and the quick identification and rectification of any food safety issues. It also allows for the traceability of hazards to the contamination source to identify the root cause of any food safety incidents.

What is the difference between a non-certified and a certified FSMS?

A non-certified FSMS refers to an organisation’s FSMS that is:

Drawn up based on a company's or food establishments’ in-house standards and
Based on non-certifiable standards such as SS583:2022.

A certified FSMS refers to an organisation’s FSMS that is assessed and verified by a certification body, which is accredited by:

Singapore Accreditation Council (SAC), which include Singapore Standards - SS444, SS590 and ISO 22000;
Bodies who are signatories of the International Accreditation Forum (IAF) multilateral recognition arrangement (MLA) for ISO 22000 and FSSC 22000; or
Brand Reputation Compliance Global Standards (BRCGS)-recognised accreditation bodies which are signatories of the IAF MLA

More information on the FSMS requirements and implementation are available at Understanding the Food Safety Management System.

A certified FSMS is required for Category 1 food establishments to fast-track to grade ‘A’, in addition to appointing an Advanced Food Hygiene Officer, and having a one-year good food safety track record.

For more information
You can contact us via the SFA Online Feedback Form.

Last Updated 08 Jan 2026

Understanding the Food Safety Management System (FSMS)

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Last Updated 08 Jan 2026