Guidelines on Food Hygiene

Guidelines	Date of Release
1) Guidelines on Serving Raw Oysters in Food Retail Outlets	Aug 2006
2) Guidelines on Use of Ice-Making Machine and When Serving Ice	Jun 2007
3) Guidelines for Handling Raw Vegetables and Fruits	Sep 2007
4) Guidelines on Preparation and Sale of Sushi	Nov 2009
5) Guidelines for Safer Steamboat Meals	Nov 2009
6) Guidelines for Serving Buffet and Catered Meals	Nov 2010
7) Guidelines for Ordering Catered Meals for Functions and Events	Nov 2010

8) Guidelines on Prevention of Rodent and Cockroach Infestation	Mar 2011
9) Guidelines on Good Hygiene Practices to be Observed by Service Staff at Food Establishments	Jan 2012
10) Guidelines on Proper Usage and Cleaning of Chopping Boards	Jan 2012
11) Guidelines on Time Stamping for Food Caterers - English version - Chinese version - Malay version - Tamil version	Jan 2012

Educational Posters	Date of Release
1) Do Not Add Artificial Colouring to Brewed Tea	Sep 2006
2) Enjoy Clean Ice	Jun 2007
3) Guidelines for Handling Raw Vegetables and Fruits	Sep 2007
4) A Guide on Preparing Yu Sheng Hygienically	Jan 2008
5) Good Food Hygiene Tips (for Steamboat Meals)	Nov 2009
6) Proper Use of Chopping Board	Nov 2009
7) Proper Use of Gloves	Nov 2009
8) Prevention of Rodent and Cockroach Infestation	Jan 2012
9) Postcards on Time Stamping for Consumers - English version - Chinese version - Malay version - Tamil version	Jan 2012
10) How to Serve Food Hygienically - English/Chinese - Malay/Tamil	Apr 2012
11) Prepare and Serve Catered Meals Safety - English/Chinese - Malay/Tamil	Apr 2012
12) Proper Usage and Cleaning of Chopping Boards - English/Chinese - Malay/Tamil	Apr 2012

Date of Release