In the “Global Food Safety Index†published by the authority magazine “The Economist†in recent years, Singapore is among the best in the world, and is a model for all countries to learn.
Small catering food safety governance. The first is to use urban planning to "change to plugging." Since the early 1970s, the Singapore government has vigorously promoted a street hawker migration program. The Government's Housing and Development Board plans to build a hawker (cooked food) centre in the HDB area. It will introduce hawkers from the sidewalk into indoor centralized management with low rental and other preferential policies. And standardize management. The government also has the right to specify the type and distribution of vendors. The hawker (cooked food) centre has comprehensive sanitation facilities and is equipped with a public centralized cold store, loading platform and food waste disposal system. Through the "government construction, market operation" approach, the center's cleanliness, facility maintenance and other expenses will be paid out of stall rental. The government later stipulated that developers must simultaneously plan and construct hawker (cooked food) centers when building HDB and commercial facilities. Second, government and third-party forces collaborate to train practitioners. Singapore regulatory authorities provide basic courses on food hygiene and stipulate that all registered catering practitioners must pass basic food hygiene training and examinations to obtain a certificate before they can do business. In order to ensure the effective implementation of training, participants can receive funding from the Singapore Government’s Skills Development Fund as well as subsidies for absenteeism. Individuals only need to pay about 10% of tuition fees, and special cases can apply for full grants. The third is to improve the level of refinement of laws and regulations. The legal system covers every aspect of food hygiene and safety management. The system design focuses on visualization, operability and effectiveness. The content of the articles is detailed and specific, with few omissions and contradictions.
Input type food safety risk management. More than 90% of Singapore's food and edible agricultural products are imported from abroad. Therefore, implementing the most stringent regulatory system for the quality of imported food has become the key to ensuring safety. The first is "the most stringent standards." Singapore attaches great importance to building a basic system for food safety and implements strict safety standards and certification systems. With the exception of very few local specialty foods, the country’s food safety standards are almost completely in line with the Codex Alimentarius Commission, raising the level of protection from the source. Followed by "the most rigorous inspection." In order to reduce the inflow of unqualified food, the Agri-Food and Veterinary Bureau has specially formulated a set of comprehensive inspection and quarantine procedures. The first step is to check the farm or processing plant that produces the food. The second step is strict data review to prove its safety. The third step is to check the imported food at the checkpoint or sample and test in the laboratory. Again is "the most severe law enforcement." Due to food incompatibilities with safety standards, Singapore has to recall and destroy thousands of tons of imported food each year.
Local food processing enterprise supervision. On the one hand, the Agri-Food and Veterinary Administration implements a hierarchical management of all domestic food companies to ensure that food manufacturers comply with good practices and produce clean and safe foods. Prior to the expiration of the license of the food company, the Agri-Food and Veterinary Bureau ranked the food companies and classified them as excellent (A), good (B), medium (C) and poor (D) according to the food safety standards. grade. On the other hand, Singapore also attaches great importance to the construction of food inspection infrastructure. As early as 2004, Singapore spent more than 20 million US dollars to build a food safety and public health center with an area of ​​nearly 10,000 square meters. The Singapore government spends more than S$1 billion (approximately RMB 5 billion) each year on food inspection and quarantine, which fully reflects the government’s emphasis on food safety.
(Originally contained "Learn Times"
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