Food Safety Tips

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

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

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.

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

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.

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.

Food Safety Tips

Tips in the home setting

Handling raw food

Fruits and vegetables

Singapore Food Agency

Meat and seafood

Cooking your food well

Reheating food

Storing your food at safe temperatures

Optimising the storage conditions for your food

Keeping your kitchen clean

Surfaces and Utensils

Chopping Boards

Dishcloths, towels and kitchen sponges

Pantry