Responsibilities of Temporary Fair & Stall Operators for F&B Sales

S/n 

Type of Dish/Drink 

Conditions

1

Milk-based drinks

All milk and milk-based drinks must be kept at 4°C or below.

• Dispensers for drinks should be equipped with temperature control.
  
• Bottled drinks should preferably be stored in a chiller with temperature gauge.

2

Pre-mixed drinks

Pre-mixed drinks shall be obtained from approved sources. Preparation of drinks must not be carried out on the floor and must not give rise to any spillage, and/or other cleanliness and food safety issues.

Drinks must be dispensed using dispensers. Scooping of drinks from a tub is not permitted.

3

Drinks that are prepared per cup upon order

Equipment used for preparation of such drinks, such as blenders and mixers, must be washed after each use.

Syrups and other liquid toppings used must be dispensed from pump dispensers, squirt bottles and/or capped bottles.

4

Pre-packed ice

Only pre-packed food grade ice from ice factories can be used, and they must be clearly labelled.

Only ice cubes or tubes shall be permitted for use in food preparation.

Pre-packed ice should preferably be stored in a freezer. If other storage containers are used, it should only be used for storing ice. Storage must be in a manner that does not give rise to contamination.

5

Shaved ice desserts

Only the use of an enclosed ice-shaving machine is permitted. There must not be any shaving/handling of exposed ice blocks.

Syrups and other liquid toppings used must be dispensed from pump dispensers, squirt bottles and/or capped bottles.

If fresh fruits peel/husk are used as containers to hold or serve the food for consumers, they must be properly stored in a chiller. Such peel/husk must not be stacked or stored in any manner that may give rise to contamination.

6

Fruit juices (including sugar cane juice)

Fruit juices that are prepared in advance and not upon each order, must be stored in enclosed containers (e.g. bottles or cups with lids) and kept in chillers.

Fruits/sugar cane shall be properly stored prior to preparation/milling. They must not be placed on the floor or in a bucket of water to prevent contamination.

Only the use of enclosed sugar cane milling machine is permitted.

7

Magic Ice Cream / Traditional Rainbow Ice Sticks

Only pre-packed drinks obtained from approved sources can be used for such purpose. Mixing of syrups for making of ice sticks is not permitted.

The use of milk or milk-based ingredients/liquids is not permitted as curdling of milk in containers used for making ice sticks may give rise to food safety concerns.

Making of ice-sticks must not be carried out on the floor and must not give rise to any spillage and/or other cleanliness and food safety issues.

Ice sticks shall be properly stored and kept covered to prevent contamination.

8

Ice Cream

If fresh milk is used in the making of ice cream onsite, the milk must be pasteurised and be stored in a chiller at 4˚C or below. Any unused milk or milk-based ingredients/liquids should preferably be disposed of at the end of each operation day.

Ice cream which is not made onsite (e.g. pre-packed or scooped) must be obtained from approved sources.

Ice cream must be stored in a freezer with temperature gauge.

Containers shall be provided to store ice cream cones, wafers etc.

9

Cut Fruits

Cut fruits must be stored in a chiller with temperature gauge.

10

Kebab

The kebab grilling counter must be located within the demarcated stall area. Where possible, the grilling counter should be sited away from thoroughfare to minimise heat exposure for customers.