Food Safety Tips

A-A+

Food Safety Tips

Tips in the home setting

Contents in this page

Handling raw food

Fruits and vegetables

Before cooking or eating your vegetables, always soak and wash them in water to remove soil and other residues. Here’s how:

Remove and dispose of the soiled portions of vegetables.
Cut the base off and wash away any residual soil in a basin of tap water.
Soak the vegetables in fresh tap water for 15 minutes.
Scrub the skin gently for harder items like potatoes.
Rinse again just before cooking in a basin of fresh tap water.

Singapore Food Agency

FAQs

Contact Feedback

Report Vulnerability

Privacy Statement Terms of Use Sitemap

Last Updated 04 Jul 2026

Meat and seafood

Keep raw meat and seafood away from other foods, as their juices might cause cross-contamination. This is the most common cause of food poisoning and can occur when raw food comes into contact with cooked/ready-to-eat food.

Here’s how to handle your raw meat and seafood:

Store raw food in tightly-wrapped plastic bags or covered containers in the refrigerator, to prevent raw food juices from dripping onto other food.
Place cooked/ready-to-eat food above raw food to prevent contamination.
Do not wash raw meat, as the raw juices may contain bacteria that can splatter around the kitchen work area. This may also increase the risk of cross-contamination that can cause food poisoning.

Cooking your food well

Cooking your food at high temperatures (above 75^oC) will help to kill harmful bacteria in food. Do not cook food partially, as this increases the risk of bacterial growth.

Food such as meat and poultry should be cooked thoroughly, with juices running clear when pricked or sliced. Meat that is pink indicates that it is not cooked thoroughly. There are also some types of food, such as meat patties, that require special attention, as the meat becomes more exposed to bacteria in the process of mincing.
Cook seafood (e.g. fish and cockles) thoroughly, especially when cooking for young children, people with illnesses, pregnant women and older folks.
Food like stews, soups and curries should be brought to boiling temperatures when cooking.

Serve food immediately after cooking. Keep hot cooked food above 60°C right up to serving.

Reheating food

Reheat stored cooked food at temperatures of 75^oC and above for at least two minutes to kill any bacteria.
Food should not be reheated more than once.
When reheating cooked food using the microwave:
- Cover the food to hold in the moisture as well as to ensure safe and even heating.
- Reheat food till it is steaming hot before removing it from the microwave.
- Use only microwave-safe containers. Recycled plastic containers that do not have the microwave-safe labels may melt and cause chemical contamination to your food.

Storing your food at safe temperatures

Storing food at the optimal temperature can make all the difference. Bacteria grow most rapidly between 5°C - 60°C, a temperature range known as the ‘Temperature Danger Zone’.

Fridges or freezers are good places to store food because the temperature is below 5°C. It is too cold for bacteria to grow rapidly. Ensure that your fridge and freezer are at the right temperature so that any food you store, especially chilled or frozen food, remains safe.

Type	Temperature
Fridges and chillers	4°C and below
Freezers	-18°C or below

Here’s how to keep the temperature more constant:

Ensure there is sufficient space between items placed in the freezer or refrigerator so that cold air can circulate freely around them.
Avoid overstocking, as it can block airflow and create uneven cooling, causing food to spoil faster.
Do not open the refrigerator or freezer doors more often than necessary to minimise temperature fluctuations. Every time the door is opened, warm air enters the fridge.

Optimising the storage conditions for your food

Different types of food require different storage conditions to stay fresh and safe to eat.

Cold food (chilled/frozen)	Keep cold food in the refrigerator or freezer, or on a bed of ice until it is time to serve. For storage of frozen meat in larger packaging, thaw the meat just enough (to about -10^oC) to separate into smaller portions, then deep freeze in individual packs. Do not thaw food at room temperature. It is safer to thaw food by defrosting overnight in the refrigerator, or by using the microwave oven at defrost setting. Do not overstock your meat supply. Follow the rule of first in–first out, i.e. use older stock first.
Dried and preserved foods	Store in a cool, dry place, or in the refrigerator to prolong shelf life. Warm and humid conditions can cause dried food to turn mouldy and rancid at a faster rate. Transfer loose or unused contents of opened packages into airtight containers. The container or packaging should not allow entry of air or water vapour into the package to prevent rancidity or growth of mould on food. Mouldy food should be discarded as it may contain harmful mycotoxins.
Cooked Food	Always try to cook just enough for the current meal. If you are cooking for more than one meal, apportion and keep the extra food in clean, covered containers. Cooked food should be stored in the refrigerator or freezer once it is cooled. Spoon out the portion you want to consume onto a separate dish, to prevent contamination of the remaining food in the container.

Keeping your kitchen clean

A dirty kitchen attracts pests that can carry harmful bacteria. Here’s the recipe for keeping your kitchen clean.

Surfaces and Utensils

Clean surfaces like countertops with soap and hot water. Regularly clean these areas to remove dirt and bacteria effectively.
Clean and dry utensils, sinks and countertops to prevent the accumulation of dirt and the harbouring of bacteria.
Wash knives and other kitchen utensils between uses, especially after using them to cut raw food.

Chopping Boards

Clean with soap and hot water regularly and between uses, especially after handling raw food and before handling cooked or ready-to-eat food.
Use a brush to scrub off the stubborn food and dirt particles from cutting boards.
After cleaning, store chopping boards in an upright position on a rack to keep them dry.
It advisable to use separate chopping boards for raw and cooked/ready-to-eat food to minimise the risk of cross-contamination.

Dishcloths, towels and kitchen sponges

Wash dishcloths and tea towels frequently in hot water.
Dry tea towels and dishcloths quickly after using them to prevent germs from breeding.
Disinfect dishcloths, towels, and especially kitchen sponges regularly in a chlorine solution or by heating them for 2 minutes in the microwave oven.
Change tea towels or dishcloths that come into contact with plates and utensils frequently.

Pantry

Clean and organise cupboards meant for storing food.
Keep foodstuffs such as coffee, tea, powdered milk, and biscuits in clean, airtight containers, away from heat and moisture.
Check food storage cupboards regularly to ensure that they are free from insect infestation or contamination.
Discard foodstuff that has been left open, or if there are signs of insect infestation, or if it is beyond its expiry date.
Clean up the storage area and food scraps when there is an insect infestation, and look for signs of the insects in the next 2 weeks.
Prevent chemical contamination – do not store food in the same cupboard with items that contain chemicals such as cleaning agents, insecticides or photocopying chemicals.

Tips when buying food

Contents in this page

When shopping for groceries

Buy from established stores

Buy from established and reliable stores and supermarkets that source their products from trustworthy suppliers and have proper food safety controls. These establishments are more likely to have proper storage and handling practices, which reduce the risk of contamination.

You can use the Track Records for Licensed Food Establishments database to check if the food establishment is licensed.

Check the food and the packaging

Know the signs of unsafe, spoiled, or contaminated food and do not purchase them. Always ensure:

eggs are clean and not cracked
vegetables are not shrivelled or mouldy
meat does not appear stale or give off odours
frozen meat is in a hard, frozen state
fishes look shiny and bright
dairy products are properly sealed
dried food is mould-free

It is just as important to check that the packaging is intact. Ensure that:

the package is not damaged or opened
cans are not rusty, dented, or swollen
bottles are sealed correctly

Tips when dining out

The next time you have a meal at your favourite coffee shop, hawker stall or restaurant, try these tips to enjoy a delicious and safe meal! By incorporating these practices into your dining routine, you'll not only enhance your dining experience but also safeguard yourself against foodborne bacteria.

Observe the operations

Observe if the stall or outlet adopts good food safety practices. Look for these signs:

The food handlers should be neatly groomed and wearing masks or spit guards. They should use clean gloves when handling food and not use the same gloves when handling money.
The food stalls should be clean and tidy. A clean environment reduces the risk of food contamination.
Check that raw food at the premises is kept separate from cooked food to prevent cross-contamination. Raw food may contain bacteria that can spread to cooked food, making it unsafe to eat.

To obtain more information about the licensed premises, look for the QR code on their SFA licence. Scan the QR code to view their track records.

Request thoroughly cooked, hot food

Ask for your food to be cooked thoroughly and served piping hot. Bacteria thrive between temperatures of 5°C - 60°C. When food is served piping hot, bacteria will find it too hot to grow.

Tips on growing food safely

Always use clean water

We eat what our ‘plants eat and drink’. When our plants are watered with contaminated water, it can pose a health risk. For a safe and tasty crop, always use clean water to water your vegetables. Do not use recycled water from household chores (e.g. washing cars) to water your crops.

Use soil that is free from toxic chemicals and harmful wastes

Get your soil from reliable sources. Soil purchased from unknown sources may be contaminated with toxic chemicals and harmful microorganisms. Plants grown in contaminated soil may absorb these toxic chemicals and pose health risks if consumed.

Combat pests without pesticides

Where there is food, there are pests! Resist the temptation to nip the problem in the bud with pesticides as they pose a risk to public health, especially to young children, the elderly and pet animals.
For insects, try yellow or blue sticky traps. Additionally, adopt a daily pest monitoring regime to spot any signs of pests and remove them immediately. Home-made organic remedies like onion and garlic spray and chilli spray work well for small farms at home and in community plots.

Prevent contamination during harvesting

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

Last Updated 04 July 2026

Top

Buy the right amount

For fresh produce like vegetables and chilled fish or meat, buy what you can consume within the next few days.
Chilled seafood, chilled meat, vegetables, and fruits are perishable and will spoil after a while, even if it is refrigerated. Frozen and packaged food last longer.
Buy only what you can consume before the expiry date.

Mind the temperature

When buying chilled or frozen foods and dairy products, check that they are stored at the correct temperature. Do not buy chilled or frozen food that is displayed at room temperature.

Chilled or frozen food should be stored or displayed below the ‘load line’, which refers to the designated level up to which items should be stored to ensure proper air circulation and cooling efficiency. Food stacked or stored below that line is at the correct temperature.

Bring along an insulated bag so that you can place your chilled or frozen food purchases inside and head home right away. It's also a good idea to pick up chilled or frozen foods just before you pay at the cashier to reduce the time of exposure to warm air.

When buying food online

When we buy food online, we cannot physically inspect the food and its packaging. We are also unable to observe the establishment's cleanliness and the food handlers. Here are some tips that can help:

Do not buy when you have doubts

It's always better to be safe than sorry. If you have any doubts about the source or safety of the food, do not buy or consume it.

Actively manage your risks

Be aware of the risks of buying food products online. When in doubt, actively seek information about the safety of the ingredients, the seller’s food safety practices, etc. before buying. Refer to our Risk at a Glance page or download this guide for more tips.

Report errant food sellers

If you encounter any potentially errant food sellers on e-commerce platforms, report them to SFA using the SFA Online Feedback Form. SFA may engage you to provide more details as part of their investigation into the seller.

Take precautions when group buying

Group buyers do not require an SFA licence to organise group buys. As such, you should take your own precautions when participating in group buys. For example, you should ensure that the organiser stores the food properly before delivery or collection. Use this handy consumer advisory to ensure the food is safe.

Inspect the packaging

When buying packaged food, check that the packaging is not damaged or opened. Also, remember to look for the expiry date on the packaging. Food may become unsafe to consume after the expiry date.

Order takeaway just before you head off

When buying takeaway, buy just before you head back to your office or any other location where you intend to have your meal. This minimises the time between purchase and consumption, thereby preventing any potential growth of foodborne bacteria.

Pay attention to spades, shovels, gardening forks, and rakes! When they come into contact with the soil, they may transfer contaminants to your plants when you are harvesting them.

Here’s how to prevent the spread of diseases and environmental contaminants from soil to plant:

Sanitise your harvesting tools before and after harvesting. You can use household disinfectants and alcohol wipes. Remember to rinse your tools after sanitising and sun dry them before storing them.
Prevent your harvesting tools and harvested produce from coming into contact with the soil or ground.
Quickly store harvested produce safely in clean, hygienic containers.
Wash all produce in clean water before consumption.

Keep your home and community farm clean and pest-free

A clean farm is a healthy farm! Ensuring cleanliness in your farm will make it a much less attractive breeding ground for pests and diseases. Start with these handy tips:

Remove all unwanted or diseased plant debris from your plots and plants and dispose of them in a tied plastic bag within the day.
Do not compost diseased or unhealthy plants.
Store all unused farming materials (e.g. soil medium and fertilisers) in proper dry storage areas and ensure they are inaccessible to young children and animals.
Prevent pets and animals, such as pigeons, from coming into contact with growing plots and vegetables.

Practise good personal hygiene when farming

Good personal hygiene is a key principle when it comes to food safety. You can unintentionally contaminate our crops. To avoid doing so:

Always use gloves when handling soil.
Wash our hands before and after farming.
Cover cuts with bandages.
Put on gloves before farming activities.

Use fertilisers properly

Contaminated organic fertilisers (e.g. chicken manure) can potentially transfer harmful microorganisms to your plants and then pose a health risk to consumers.

Excessive use of fertilisers may leach into the ground, contaminate water sources and harm your plants. Here’s what you can do:

Organic fertilisers

Use well-composted organic fertilisers from reliable sources. They should look like dark, crumbly topsoil.
Organic fertilisers should be relatively dry in an intact package. They should have a pleasant earthy odour and a temperature similar to their environment.
The materials or organic matter used to make the compost should no longer be recognisable.
Never use raw animal wastes (e.g. chicken manure) as they may harbour harmful microorganisms or attract rodents.

Chemical fertilisers

Follow the fertiliser manufacturer’s instructions on using slow-release fertilisers, applying the fertiliser (e.g. every 2-3 months) based on the plant’s requirements, or according to the manufacturer’s instructions.

Continue your journey of growing edibles with the National Parks Board's Gardening Resources.

Risk at a Glance

Joint Responsibility in Food Safety

Consumer Advisory for Group-Buy Activities

Food Safety Tips for Consumers When Buying Food Online

Download

Consumer Advisory for Group-Buy Activities

Download