F&B Food Safety & Hygiene in Singapore

Food safety protects customers, your reputation, and your licence. The most effective approach is to build small routines that happen every shift.

• Control temperature: keep cold cold, hot hot.
• Prevent cross-contamination with separation and discipline.
• If it isn’t logged, assume it didn’t happen (for inspections).
• Don’t allow sick staff to handle food — ever.

Opening

• Check fridge/freezer temperatures
• Inspect for pests / cleanliness baseline
• Confirm sanitiser is prepared correctly

During service

• Clean-as-you-go
• Keep raw prep separate
• Replace gloves appropriately (don’t “double-task”)

Closing

• Deep clean high-risk areas
• Label and store food correctly
• Waste removal and bin cleaning

• Ensure food handlers complete required food safety training
• Do short refreshers monthly (10–15 minutes)

• Temperature logs (daily)
• Cleaning schedule (daily/weekly)
• Pest control records
• Staff training records
• Supplier invoices/traceability (where relevant)