Licensing of Other Food Processing Establishments

A licence from AVA is required for the manufacturing, processing, preparation or packing of food for the purpose of distribution to wholesalers and retailers in Singapore.

Pre-licensing considerations

Location of premises

Applicant may check with Jurong Town Corporation (JTC), Housing & Development Board (HDB) or private developers for any available industrial premises that are suitable for use as a food processing establishment.

Some important considerations to take into account when you are looking for a suitable premises:

• Is the premises within an area or zone designated for food industries?
• What kind of food processing do you intend to carry out?
• Is the factory space big enough to cater to your intended activities? How about future plans for expansion?

Registration of company

Before applying for a licence to operate a food processing establishment, applicant has to be registered with the Accounting & Corporate Regulatory Authority (ACRA) as a Limited Liability Partnership (LLP), Business or Company. To register, please click here.

1. Architectural layout plan
   The plan must be drawn to a minimum scale of 1:50 and indicate the following:
   
   
   • Layout of equipment;
   • Detailed work flow;
   • Number of workers to be stationed at each designated work area; and
   • Plans are to be endorsed and signed by the owner.
   
   
2. Process flowchart
   A detailed process flowchart showing all the processing steps in sequence which include the processing conditions such as time, temperature, pressure, etc. at each operation and the control measure(s) at each control point.
   
   
3. Particulars of products to be processed in the premises
   Details such as the type of product(s), brand, packing size, packaging materials used, preservation technique, shelf life, and the type and functional use of additives added are to be provided.  The particulars of products may be submitted in this format.
   

Applicant can submit an application for the Licence to operate a food processing establishment (excluding meat and fish) via the Online Business Licensing Service (OBLS). AVA will attend to an application within 7 working days from the date of your submission and arrange an appointment with the applicant to inspect the proposed premises.


Please note that items a, b and c above are the three main documents and information that an applicant has to submit first before AVA can process the application. Thereafter, there are also other information/documents (stated under items listed below) that are required as well prior to the issuance of the licence. Applicants are also welcome to submit all the required documents and information to AVA at one go.

    d.   Requirements for food safety and food hygiene control programs

• HACCP System: A proper HACCP (Hazard Analysis and Critical Control Point) system should be developed for implementation to control all food hazards in the manufacturing processes to ensure the production of safe and wholesome food for human consumption. For more details on HACCP, please click here.
• Cleaning and Sanitation Program: A written cleaning and sanitation program should include the areas and items such as equipment to be cleaned, frequency and method of cleaning, staff responsible for each specific task and monitoring arrangements.
• Pest Control Program: An effective and continuous program for control of pest should be drawn up. Control measures involving treatment with chemical, physical or biological agents should only be undertaken by or under the direct supervision of a qualified personnel.
• Waste Management: A plan for waste management should be drawn up. Waste material should be handled in a manner that avoids contamination to food. To prevent accumulation, waste should be removed from food handling areas frequently and at least once daily. Waste storage facilities, receptacles and equipment should also be cleaned and disinfected regularly.
• Transportation of Finished Products: Details of the mode of transport for the finished products should be prepared. All finished products should be transported in covered vehicles under appropriate conditions to prevent deterioration or contamination to the products.
• Maintenance Program: A written maintenance program that includes maintenance procedures and schedules for maintaining all equipment, fitting, building and work areas should be drawn up.

   e.    Administrative information

• Personal Particulars and Academic Experience of the appointed Hygiene Officer. He/she must be trained and qualified in food hygiene and will be responsible to oversee plant sanitation, good hygiene practices and other matters concerning food safety.  The particulars of the appointed hygiene officer may be submitted in this format.
• Medical Examination Certificates issued by Doctor on Typhoid inoculation for all food production employees (refers to any person who engages in or who supervises the preparation of any food in a food establishment).  The particulars of the food handlers may be submitted in this format.
• Information from ACRA including particulars of Directors, Managers and Secretary and the registered address for LLP/Business/Company.
• Lease (Tenancy) Agreement or any other documents to prove that you or your company is the legal occupier of the premises.
• Planning Approval indicating that the premises has been approved to use as food establishment.

1. General cleanliness and housekeeping
2. Food storage
3. Food processing equipment and facilities
4. Food handling and facilities
5. Product identification and transportation
6. Food safety system
7. Food hygiene training
8. Documentation
9. Violation history