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