Overview
Contents in this page
What are non-retail food establishments?
- Licensed coldstores for meat & seafood products
- Licensed food processing establishments
- Licensed slaughterhouses
What are the responsibilities of food establishment operators?
Food establishment licensees are required to:
- implement food safety control programmes and comply with prevailing food laws and licensing conditions
- obtain approval from SFA to make changes to layout or operational activities
- obtain approval to use reefer containers for temporary food storage
- register food handlers
- keep licences updated (e.g. change in particulars)
Implement food safety control programmes and comply with prevailing food laws and licensing conditions
1. Licensees must ensure the safety of food products manufactured in the establishments.
For example, licensees must practise safe handling and storage, prevent cross-contamination between raw material and final product, and store food at required temperatures.
Licensees must also ensure their food handlers observe good personal hygiene practices (e.g. wash hands thoroughly and wear clean attire).
2. Licensees are required to have a good understanding of the specifications of food processing equipment used at their premises and ensure it is properly used.
For example, they must ensure the equipment is:
- regularly cleaned and sanitised
- separate equipment is used for raw and cooked food to prevent cross-contamination
- arranged for one-directional flow from raw food to cooked food
You can access the list of accredited laboratories on the Singapore Accreditation Council’s website.
Why is it important for licensees to ensure food safety?
Lapses in food safety can result in food borne disease outbreaks, product recalls and harm consumers. These can cause both financial and reputational damage to food establishments. SFA will also take the necessary enforcement actions against food safety lapses.
What happens when there are food safety lapses?
SFA will take the necessary enforcement action against food safety lapses, which could involve warnings, suspension, and/or revocation of licences. Licensees will also be required to rectify the lapses before they are allowed to resume operations.
What are the requirements for Food Handlers?
All licensees must:
- ensure their food handlers attend and pass the WSQ Food Safety Course (FSC) Level 1 on basic food safety principles
- ensure their food handlers and Food Hygiene Officers Food Hygiene Officers involved in preparing or handling food attend retraining in WSQ FSC Level 1 or 2
- register all their food handlers with SFA
You can register or update your food handlers via the GoBusiness portal. For detailed steps, refer to Registration of Food Handlers.
How do I update my licence/registration?
Licensees are responsible for keeping their licences updated. You must update SFA when there are changes to the particulars of your business operations (e.g. address or contact details).
For detailed steps on how to update SFA, see Update, Renew, Cancel Licence / Registration for Food Manufacturing & Storage.
You must apply for a new licence if you change your UEN, business entity type or location of the licensed premises. For detailed steps on how to apply, see Application Process & Fees for Licence / Registration for Food Manufacturing & Storage.
Changes to layout or trade activities
Contents in this page
Obtain SFA's approval to make changes to layout or trade activities
1. Licensees must obtain SFA’s approval before making any changes to the existing layout.
For example, SFA’s approval is required if licensees wish to makes changes to the use of rooms within the premises, remove existing units, expand the layout, or make any structural changes.
2. Licensees can only carry out the approved trade activities indicated on their licence.
SFA’s approval must be obtained before they make any changes to their trade activities.
For example, SFA’s approval must be obtained when licensees want to add a new trade, remove an existing trade, or add new products that are not covered under existing approved trade activities.
Why is SFA's approval required?
SFA’s approval is required as changes to the layout of the premises or trade activities may impact existing process flows and result in food safety issues.
What will happen if changes are made without approval?
Enforcement actions may be taken against licensees for unapproved changes to the layout of their premises or trade activities.
Food manufacturers can only export their food and food products until their trade description and layout have been approved by SFA.How to seek SFA's approval for changes
Step 1: Prepare documents
For changes in the layout of premises, SFA requires documentation on:
- existing layout
- proposed layout
For adding trades or new products resulting in changes to existing flows or layout:
- proposed layout
- process flows of all existing and new products
- particulars of existing and new products
Indicate the proposed changes clearly in your supporting documents to facilitate SFA’s assessment of the impact.
You can use the following samples/templates to prepare your documents:
Step 2: Ensure you have CorpPass
The holder of the licence i.e. the authorised person of the licensee, will need to log into the GoBusiness portal using CorpPass to submit the application.
Step 3: Submit your application
Allocate 10-20 minutes to submit your application along with the supporting documents via the GoBusiness portal. There are no application fees.
Applications that are incomplete will result in slower processing times. To minimise delays, please ensure your application is complete and that all supporting documents are submitted correctly.
Step 4: SFA reviews your application
If the application is complete and has been reviewed by SFA, you will receive in-principle approval (IPA) via email.
With the IPA, you can proceed to Step 5 and begin your renovation works. If no renovation is required, you may proceed to Step 6.
Step 5: Renovate your establishment
Renovate and set up the premises according to the submitted layout.
Step 6: Pass the site inspection
Contact SFA to arrange for a site inspection when your renovation is completed. You can only proceed to the next step once you must pass the inspection.
Step 7: Receive approval
You will receive the approval letter via email, and the status of your application on the GoBusiness portal will be updated to ‘Approved’.
Reefer Containers
Contents in this page
Obtain SFA's approval for the use of reefer containers
Licensees must seek SFA’s approval before using reefer containers to temporarily store food and food products.
Why is SFA's approval required?
To ensure food safety, SFA requires licensees to maintain proper temperature controls, prevent cross-contamination, and ensure that the conditions inside the containers are suitable to preserve the integrity of the stored food products.
What will happen if changes are made without approval?
Enforcement action may be taken against licensees. Food manufacturers will not be able to export their food and food products until their trade description and layout have been approved.
How to seek approval from SFA
To obtain approval for chilled/frozen storage of sealed food ingredients or finished products in reefer containers, follow the steps below:
Step 1: Gather the required documents
- Document explaining the reasons for using reefer containers as temporary storage and the intended duration of use.
- Overall layout plans with the details below:
- location of the reefer containers
- product flow from the location of the reefer containers to the production premises or delivery vehicles, and vice versa
- Process flow charts illustrating the process flow from reefer containers to production premises or delivery vehicles, and vice versa.
- Particulars of products to be stored in the reefer containers using the Particulars of products (Template).
- Temperature monitoring and calibration records of the reefer containers.
- A copy of the Fire Safety Certificate issued by the Singapore Civil Defence Force (SCDF).
- A document showing clearance/approval from the building management or land owner (e.g. JTC) on the placement of reefer containers.
Step 2: Submit the documents required
Allocate 5-10 minutes to submit your request to use reefer container via the SFA Online Feedback Form. An officer will contact you to submit the documents listed above for evaluation and approval.
Step 3: Pass an on-site assessment
SFA will evaluate the application and conduct an on-site assessment before granting approval for the use of reefer containers based on the following criteria:
- The reefer containers should be located at the loading bay of the premises or as close to the food establishment as possible.
- The reefer containers must be well maintained in a clean and pest-free condition.
- Temperature monitoring records and calibration of the temperature monitoring devices must be properly documented.
- Only authorised personnel should have access to the reefer containers, and the movement of food products in and out of the containers should be monitored and documented.
- Appropriate measures must be taken to protect the food from contamination and prevent any break in cold chain.
- Approvals from the relevant authorities, such as Singapore Civil Defence Force (SCDF), for the use of the reefer containers must be obtained.
Step 4: Receive SFA's approval
You will be notified via email. Please display the approval email on the exterior of the reefer containers at all times.
Pig & Poultry Slaughterhouses
Licensed operators of pig and poultry slaughterhouses must ensure food safety and take on additional responsibilities to provide key statistics to SFA.
Contents in this page
What are the additional responsibilities for pig and poultry slaughterhouses?
Under the prevailing food safety laws, all licensed pig and poultry slaughterhouses must:
- Fulfil the Responsibilities of Food Establishment Operators
- Submit the following statistics to SFA via the Inspection & Laboratory e-Services:
Why are statistics required?
These statistics provide SFA with information on the number of live animals admitted to the slaughterhouses, their source(s), and the number of animals slaughtered in the respective slaughterhouses. The data enables SFA to better manage the incidents to ensure and secure a supply of safe food, in the event of animal disease outbreaks or supply shocks.
For more information
You can contact us via the SFA Online Feedback Form.
Last updated: 18 Apr 2026
Related Pages
Requirements for Licence / Registration for Food Manufacturing & StorageApplication Process & Fees for Licence / Registration for Food Manufacturing & StorageUpdate, Renew, Cancel Licence / Registration for Food Manufacturing & StorageWhat Laws Must Food Business Operators Comply With?