by Jared Heng
Caterers in Singapore will be required to time-stamp all buffet meals and packed meals from February 15, the National Environment Agency (NEA) said on Thursday.
Time-stamping informs consumers of the recommended time limit for the consumption of cooked food that had been placed at temperatures between 5 degrees Celsius and 60 degrees Celsius. Such food should be consumed within four hours.
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.
It added that event organisers should also use the time-stamp to better plan the provision and serving of catered meals to participants.
However, NEA stressed that consuming food within the four-hour window does not guarantee that there will be no food poisoning incidents.
Other risk factors include undercooked food, failure to wash hands before food handling, contaminated food service equipment and post-delivery cross-contamination with raw foodstuff. Hence, strict personal hygiene and meticulous handling of food is essential.
NEA said caterers are required to display the time-stamp sign prominently, and that 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 NEA’s website.
Tai Ji Choong, NEA’s director for environmental health, said the new time-stamping requirement would enhance food safety and benefit both consumers and caterers.
Quek Siew Liang, Thomson Catering & Enterprises’ business development manager, said: “While there are some minor costs, such as printing of labels, which we have to incur, such a requirement will ultimately benefit both caterers and consumers as it helps to safeguard against food poisoning.”
NEA also stressed that the public should obtain catered food only from licensed caterers.
The public can access the list of licensed caterers on NEA’s website, or via NEA’s iPhone App, MyENV.
