SINGAPORE: Caterers will have to time-stamp all
buffet meals and packed meals from February 15.
The National Environment Agency (NEA) said the
mandatory time-stamping is a safety measure aimed at keeping
consumers better informed so that they can avoid consuming food
that may no longer be fresh.
Event organisers should also use the time-stamp to
better plan the provision and serving of catered meals to
participants.
Time-stamping informs consumers of the recommended time limit for
the consumption of cooked food which has been placed at
temperatures between 5 degrees Celsius and 60 degrees Celsius. Such
food should be consumed within four hours.
NEA stressed that consuming food within the four-hour window does
not guarantee that there will be no food poisoning incidents.
Other risk factors come into play like undercooked food, failure to
wash hands before food handling, contaminated food service
equipment and post-delivery cross-contamination with raw
foodstuff.
As such, strict personal hygiene and meticulous handling of food is
essential.
NEA's director for Environmental Health, Mr Tai Ji Choong said the
time-stamping requirement will enhance food safety and benefit both
consumers and caterers.
Caterers are required to display the time-stamp sign prominently.
NEA said it will take action against those who do not time-stamp
their food, or who falsify or provide misleading information.
A set of educational materials on time-stamping is available on the
NEA's website.
NEA added that the public should obtain catered food only from
licensed caterers. The list of licensed caterers can be found on
the NEA website, or via NEA's iphone App, MyENV.
- CNA/cc