§ 100 — Identification, location and tracing of food

100.—(1) A proprietor of a licensable food business to which this Division applies must have procedures for —(a)

identifying and locating food supplied, handled or produced by the proprietor; and

(b)

tracing food so that the food can be traced —(i)

from the supplier of the food to the proprietor;

(ii)

while the food is under the proprietor’s control; and

(iii)

from the proprietor to the next person to whom responsibility for the food has passed (other than the ultimate consumer).

(2) A proprietor of a licensable food business to which this Division applies must ensure that food is identified, located and traced in accordance with those procedures.

(3) The information required under subsection (1) must be accurate.

(4) The information required under subsection (1) must also be sufficient to allow an effective recall to be carried out under Part 7.

(5) A proprietor of a licensable food business must —(a)

have procedures for the recalling of food supplied in Singapore by the proprietor of the licensable food business that the proprietor considers to be unsafe or unsuitable or whose safety or suitability is in doubt;

(b)

conduct simulations or other tests of those procedures if required by the Agency; and

(c)

recall, in accordance with those procedures, food supplied in Singapore by the proprietor of the licensable food business that the proprietor considers to be unsafe or unsuitable or whose safety or suitability is in doubt.

(6) If the proprietor of a licensable food business to which this Division applies decides to recall any food on the ground that the food is or might be unsafe or unsuitable, the proprietor must notify the Agency of the following as soon as practicable, but no later than 24 hours after making the decision:(a)

the food affected by the recall;

(b)

the reason for the recall.

—(1) A proprietor of a licensable food business to which this Division applies must have procedures for —(a)

identifying and locating food supplied, handled or produced by the proprietor; and

(b)

tracing food so that the food can be traced —(i)

from the supplier of the food to the proprietor;

(ii)

while the food is under the proprietor’s control; and

(iii)

from the proprietor to the next person to whom responsibility for the food has passed (other than the ultimate consumer).

(2) A proprietor of a licensable food business to which this Division applies must ensure that food is identified, located and traced in accordance with those procedures.

(3) The information required under subsection (1) must be accurate.

(4) The information required under subsection (1) must also be sufficient to allow an effective recall to be carried out under Part 7.

(5) A proprietor of a licensable food business must —(a)

have procedures for the recalling of food supplied in Singapore by the proprietor of the licensable food business that the proprietor considers to be unsafe or unsuitable or whose safety or suitability is in doubt;

(b)

conduct simulations or other tests of those procedures if required by the Agency; and

(c)

recall, in accordance with those procedures, food supplied in Singapore by the proprietor of the licensable food business that the proprietor considers to be unsafe or unsuitable or whose safety or suitability is in doubt.

(6) If the proprietor of a licensable food business to which this Division applies decides to recall any food on the ground that the food is or might be unsafe or unsuitable, the proprietor must notify the Agency of the following as soon as practicable, but no later than 24 hours after making the decision:(a)

the food affected by the recall;

(b)

the reason for the recall.