WSQ Singapore Food Regulations — Questions and Answers
Question 1: What licence is required to operate a food establishment in Singapore?
- No licence is needed
- A food shop licence issued by the Singapore Food Agency (SFA) (Correct answer)
- A business registration is sufficient
- Only hawker centres need licences
Correct answer: A food shop licence issued by the Singapore Food Agency (SFA)
All food establishments in Singapore — restaurants, hawker stalls, cafes, canteens, and food factories — require a valid food shop licence from SFA before they can commence operations.
Question 2: What is the SFA demerit points system for food establishments?
- A reward system for good hygiene
- A system where food establishments receive demerit points for hygiene violations; accumulating 12 or more points results in licence suspension (Correct answer)
- Only applies to hawker centres
- A voluntary self-assessment tool
Correct answer: A system where food establishments receive demerit points for hygiene violations; accumulating 12 or more points results in licence suspension
SFA awards demerit points for food hygiene offences. Accumulating 12 or more points within 12 months results in a 2-4 week licence suspension, effectively closing the business.
Question 3: What is the mandatory food safety training requirement for food handlers in Singapore?
- No training is required
- All food handlers must complete the WSQ Food Safety Course Level 1 or its equivalent within their first year of employment (Correct answer)
- Only managers need training
- Training is optional but recommended
Correct answer: All food handlers must complete the WSQ Food Safety Course Level 1 or its equivalent within their first year of employment
SFA requires all food handlers to have completed basic food safety training (WSQ Food Safety Level 1 or equivalent). This ensures everyone handling food understands fundamental hygiene principles.
Question 4: What does the SFA food hygiene grading system (A, B, C, D) indicate?
- The quality of the food taste
- The hygiene standards of the food establishment based on SFA inspection results, from A (excellent) to D (needs improvement) (Correct answer)
- The price range of the restaurant
- The age of the establishment
Correct answer: The hygiene standards of the food establishment based on SFA inspection results, from A (excellent) to D (needs improvement)
SFA grades food establishments A to D based on hygiene inspections: A (excellent, 85-100 marks), B (good, 70-84), C (average, 50-69), D (poor, below 50). Grades must be displayed prominently.
Question 5: What is the SFA requirement for food handler health screening in Singapore?
- No health screening is required
- Food handlers must undergo medical examination and be certified free from infectious diseases before starting work in a food establishment (Correct answer)
- Only annual check-ups are needed
- Health screening is optional
Correct answer: Food handlers must undergo medical examination and be certified free from infectious diseases before starting work in a food establishment
SFA requires food handlers to be medically examined and certified fit (free from communicable diseases) before commencing work. Some roles require additional screenings for specific diseases.
Question 6: What are the labelling requirements for pre-packaged food sold in Singapore?
- No labelling is needed for pre-packaged food
- Labels must include product name, ingredients list, allergen information, country of origin, net weight, use-by/best-before date, and storage instructions (Correct answer)
- Only the product name is required
- Only imported food needs labelling
Correct answer: Labels must include product name, ingredients list, allergen information, country of origin, net weight, use-by/best-before date, and storage instructions
SFA requires pre-packaged food to display: product name, ingredient list (in descending order), allergen declarations, country of origin, net content, date marking, storage conditions, and importer details.
WSQ Singapore Food Regulations
What licence is required to operate a food establishment in Singapore?