Once the domain of hotels, hearty spreads of international fare are now also found in buffet-only restaurant chains such as Sakura Pte Ltd, one of the four subsidiaries under the Suki Group of Restaurants. One of the largest restaurants in Singapore, Sakura serves over 100 different selections of international cuisine at eight of its outlets here. Four of those outlets have been certified halal, including its two-storey eatery in Clementi Woods.

Food Safety Programme to raise food safety standards
Sakura was among the pilot 11 F&B companies who have benefited from the Food Safety Programme launched by SPRING Singapore in April 2006, with the support of the National Environment Agency (NEA) and the Restaurant Association of Singapore (RAS). Five more F&B companies - Yunnan F&B Pte Ltd, Chutney Caf Restaurant Pte Ltd, PFS Pte Ltd, More World System (S) Pte Ltd and Bina Investment Pte Ltd - have also since embarked on the Food Safety Programme, bringing the latest number of F&B companies under this programme to 16.

The Food Safety Programme aims to raise food safety standards of F&B establishments in Singapore through the adoption and implementation of the international food safety management system, Hazard Analysis Critical Control Points (HACCP)1. The programme can be implemented in any food establishment such as restaurants, cafes, food caterers and even central kitchens.

Sakura stays ahead of competitors
Sakura in Clementi Woods is one of the two Sakura outlets to have obtained HACCP certification. The other outlet is located at Safra Tampines.

Through the programme, Sakura's management and staff are now able to ensure that only the highest quality food prepared under the strictest hygiene conditions is served to their customers. The company had gone through a systematic process of identifying food safety hazards related to ingredients, processes and subsequent use of products where control is essential as well as closing the gaps within their current food safety systems.

Over the last one year, key areas along the different stations of Sakura's two-storey outlet in Clementi Woods have been enhanced to improve the level of food hygiene. For example, a First-In-First-Out (FIFO) inventory management system was introduced to rotate stock so that the food remains fresh. All food stocks are labelled with expiry dates and segregated according to their types for proper storage.

There are also designated drinking stations for staff to use to ensure the cleanliness of food preparation area, and colour-coded chopping boards for different food categories to prevent cross contamination. To ensure that food is served within an optimal temperature range for safe consumption, a food thermometer is used to check on cooked hot dishes.

Mr Lee Yi Shyan (Left), Minister of State for Trade and Industry said that our F&B companies must continue to maintain their high standards and enhance the quality of their offerings in order to remain competitive and popular amongst diners, both local and tourists.

"In order for our F&B companies to remain competitive and popular amongst diners, both locals and tourists, they must continue to maintain their high standards and enhance the quality of their offerings. They must innovate and differentiate themselves," said Mr Lee Yi Shyan, Minister of State for Trade and Industry, during his visit to the company on 6 December 2007. "I am confident that Singapore can continue to uphold its high food safety standards that differentiate our products and services in the global market."

Mr Kelvin Ong, Director of Suki Group, said that HACCP provides a framework for the company to effectively manage food processes to minimise and control food hazards. "HACCP certification does not only provide a higher and more consistent assurance of food safety to our customers; it will also enhance our reputation, brand image and competitiveness for growth when we access global markets in future." Together, the 16 F&B companies with 18 establishments and four central kitchens have been HACCP-certified. In addition, 14 other companies with 20 establishments are currently in discussion with SPRING and expected to come on board the food safety journey soon. "We are keen to launch HACCP as part of our continuous improvement programmes to strengthen our operations in ensuring food safety and quality for our customers. HACCP, being an internationally recognised food safety management system, will also enhance our capability and branding as we embark on our overseas expansion programme," said Mr Jack Tan, Executive Director of Lerk Thai Restaurant, one of the new companies who are expected to articipate in the Food Safety Programme soon.

SPRING's Chief Executive, Mr Loh Khum Yean, said, "Maintaining high standards of food safety in the F&B industry is one important aspect for Singapore to strengthen and distinguish ourselves in the global marketplace. We hope to see more F&B companies embark on the food safety journey to raise their standards and maintain their quality offerings."

Mr Ang Kiam Meng, President of RAS said, "Food safety is one aspect where the F&B industry can focus on to build up our brand equity and differentiate ourselves to remain competitive. This will also help us to ride on the growth opportunities in the tourism sector." ET

Enterprises interested to find out more about the Food Safety Programme can contact the EnterpriseOne hotline at Tel: (65) 6898 1800 or e-mail enterpriseone@spring.gov.sg

1 HACCP is an internationally recognised food safety management system adopted by food manufacturers in many countries.