Aim:

To educate and remind food handlers and householders on good hygiene practices.

About the Programme:

One of the key roles ENV plays is to ensure that food is prepared hygienically and hence safe for consumption. In support of the Environmental Health Department and the Hawkers Department, the 3P Partnership Department organises a variety of educational programmes and develops a variety of educational materials to educate food handlers and householders on hygienic food handling practices. The Environmental Education Department also educates consumers on the importance of food hygiene when eating out, and measures they can take to prevent contracting food-borne diseases and food poisoning.

In 2000, the Education & Partnership Department organised a Food Hygiene Programme targeted at food handlers, householders and consumers. Jointly organised with grassroots organisations and the Bukit Merah Central Merchants' & Hawkers' Association, the launch of the programme was held on  22 January 2000 at the Bukit Merah Central Food Centre. A highlight of the event saw hawkers pledging their commitment to serve hygienic food by displaying a commitment decal stating 'We take pride in serving you clean food.' As part of the programme, educational materials were distributed in a food hygiene pack comprising of a kitchen towel, kitchen timer, apron and fridge magnet to over 27,000 food stall-holders island-wide to help spread the food hygiene message.

In spreading the same message to households, local culinary expert Violet Oon was invited for a series of roadshows on food hygiene. These roadshows were held at Lot 1 Shoppers' Mall, Hougang Green Shopping Complex, West Mall and Century Square Shopping Centre. The cooking demonstrations, which toured neighbourhood malls, combined tips on food hygiene with Ms. Oon's recipes. In addition, radio stations aired reminders on safeguarding against food poisoning through hygienic food preparation.

The food hygiene packs were also distributed to the public who took part in cooking classes organised by Community Centres to remind them of the importance of preparing hygienic food.

Poster, pamphlet and Food Hygiene Handbook.

Food Hygiene Handbook

NOTE – TWO important changes to NEA regulations to be noted by users of the Handbook:

1)      Omission of Point 10.2 on Page 42

Since 27 Sept 2010, food handlers are no longer required to be inoculated against typhoid and be screened for tuberculosis once every 3 years. Click here for more information.

2)      Update of Points Demerit System in Annex B

Please click here for link to the following handbooks –

                        Points Demerit System - A Guide for Food Establishments

Points Demerit System - A Guide for Food Courts, Coffee Shops and Canteens

The Basic Food Hygiene Handbook is currently being updated. The above amendments will be incorporated in the new Handbook accordingly.

Complete Basic Food Hygiene Handbook (English,Chinese) (Size ~71MB )

Chapters 1 to 10, Basic Food Hygiene Handbook (English,Chinese)
(Size~6MB)     

Appendices to Basic Food Hygiene Handbook(English, Chinese)
(Size~4MB)     

Complete Basic Food Hygiene Handbook (Malay, Tamil)
(Size ~15MB)     

  
Appendices to Basic Food Hygiene Handbook(Malay, Tamil)
(Size~6MB)     

Pamphlet