Mandatory For Caterers To Time-Stamp All Buffet And Packed Meals By Mid-Feb
Singapore – In two weeks’ time, caterers must time-stamp all buffet meals and packed meals, so that consumers are informed of recommended time limit for consuming such food, and can avoid food that is no longer fresh.
The National Environment Agency (NEA) recommends that cooked food placed between 5°C and 60°C be consumed within four hours, as bacteria may multiply rapidly and produce sufficient toxins to cause food poisoning when food is stored at these temperatures.
From Feb 15, caterers will be required to display the time-stamp sign prominently, and the NEA will take action against those who do not time-stamp their food, or who falsify or provide misleading information. The time-stamp should indicate when the food is cooked or ready to be eaten, and when to consume it by.
The public should also look out and adhere to time-stamps to safeguard their own health.
“Members of the public who cater food are advised to minimise the time the food sits at the buffet table by requesting caterers to deliver the food and arrange the set-up just before the meal begins. They are also advised not to delay meal times beyond the safe time limit. Organisers of events should also take the necessary steps to ensure that guests consume food within the period stated on the time-stamp,” the agency said in a statement issued today.
Event organisers should also use the time-stamp to better plan the provision and serving of catered meals to participants.
However, consuming food within the four-hour window does not guarantee that there will be no food poisoning incidents and “strict personal hygiene and meticulous handling of food is essential”, stressed the NEA.
The NEA said the new measure was introduced after consultation with all stakeholders, and industry players are supportive.
Mr Quek Siew Liang, Thomson Catering & Enterprises Pte Ltd’s 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. Customers will also be better informed and reminded of the risks associated with packing catered food to consume at a later time.”
Last year, licensed caterer Mum’s Kitchen Catering made headlines when over 200 children from Pat’s Schoolhouse suffered food poisoning from food the caterer supplied, leading to a probe by the Health Ministry and the NEA.
The NEA has provided a set of educational materials on time-stamping on its website at www.nea.gov.sg for caterers’ use.
Today Online