The framework also divides food establishments into two categories based on their level of food processing or preparation.
Category 1 comprises around 11,500 establishments involved in higher-risk food operations, including restaurants with kitchens of at least 16 sq m, food caterers, in-house kitchens and canteens with catering services. Food processing facilities and slaughterhouses also come under this category.
Category 2 covers about 33,500 operators with low to moderate food preparation levels, such as bakeries, pubs, nightclubs, takeaway outlets, smaller restaurants and food stalls in coffee shops, hawker centres and food courts.
From phase 2, which has no start date yet, category 1 establishments will have to meet two additional requirements to maintain an A rating: implementing a certified food safety management system and appointing an advanced food hygiene officer.
