SINGAPORE
FOOD STATISTICS

2023

CONTENTS
03 OVERVIEW
04 KEY HIGHLIGHTS in 2023
07 CHAPTER 1
SAFEGUARDING SINGAPORE’S FOOD SECURITY: OUR MULTI-PRONGED APPROACH
08

DIVERSIFYING IMPORT SOURCES

10

UPSTREAM MEASURES FOR THE SUPPLY OF SAFE FOOD

11

IMPORT TRENDS

12 CHAPTER 2Strengthening Singapore’s Food Resiliency: Local Production
13

BUILDING CAPABILITIES AND CAPACITY FOR LOCAL PRODUCTION

15GROWING THE AGRI-FOOD INDUSTRY TOGETHER

16 CHAPTER 3
Adopting A Risk-Based Approach: Food Safety in Singapore
17

RISK-BASED APPROACH TO FOOD SAFETY

18

REGULATING FOOD IMPORTS

20

TARGETED INSPECTIONS ON IMPORTS

23

REGULATING LOCAL FOOD ESTABLISHMENTS

24

FOOD SAFETY INSPECTION AND ENFORCEMENT REGIME

27

BUILDING A SAFE FOOD ECOSYSTEM

27

THE LABORATORY RECOGNITION PROGRAMME STRENGTHENS FOOD
SAFETY CAPABILITIES IN SINGAPORE

29 GLOSSARY

2023 SINGAPORE FOOD STATISTICS REPORTOVERVIEWThe Singapore Food Agency (SFA)’s mission is to ensure and secure a supply of safe food for Singapore. This
Singapore Food Statistics publication describes the developments of Singapore’s food security and safety
situation in 2023.

FARM- TO TABLE

3

2023 SINGAPORE FOOD STATISTICS REPORTKEY HIGHLIGHTS in 2023
DIVERSIFYING IMPORT SOURCES
In 2023, SFA approved:
Spain as a newsource of mutton
Türkiye as a newsource of eggs
Indonesia as a newsource of eggs andlive chickens.

4

As we import more than 90% of our food, Singapore
is vulnerable to global food supply chain disruptions
from disease outbreaks, policy decisions by foreign
governments and geopolitical tensions. Recent
examples include African swine fever that disrupted
our pork supply from Bulan Indonesia and theRussia-Ukraine conflict that affected global supply offertiliser and animal feed.

safety is key. Accreditation at the source is required forthe import of food items such as livestock, meat andegg items that are more susceptible to contaminationand diseases, which could lead to foodborne
illnesses in consumers. In 2023, SFA approved Spain
as a new source of mutton, Türkiye as a new sourceof eggs and Indonesia as a new source of eggs andlive chickens.

To minimise the impact of such disruptions, SFA
works closely with relevant agencies and industry to
diversify our import sources and reduce our relianceon any single source. Singapore has increased its foodsupply sources from 183 countries/regions in 2022 to
187 in 2023. Even as we diversify our food sources, foodSFA remains dedicated to accrediting new importsources and promoting further source diversification
by our local industry through initiatives such assourcing trips and business networking sessions.

2023 SINGAPORE FOOD STATISTICS REPORT

Building Capabilities and Capacity for Local Production
The volatility of global food supply chains
underscores the importance of having a buffer—aform of insurance by having the ability to grow someof our food locally. Singapore’s “30 by 30” visionaims to build the industry’s capability and capacity
to sustainably produce 30% of our nutritional needs
locally by 2030.

to inflationary pressures, higher energy prices andmanpower costs. Ultimately, for the agri-food sector
to thrive, local farmers will need sufficient consumer
demand to be commercially viable. Some farms areready to ramp up production and this needs to be
met with a corresponding increase in demand.

The local production of hen shell eggs in 2023
increased by 12% from 2022, as a few farms
improved their capacity and capability to produce
more following upgrading plans. Meanwhile,the local production of vegetables and seafoodin 2023 decreased by 15% and 8% respectively
from 2022. This was due to a combination ofbusiness and macroeconomic factors, including
the impact of delays in farm development during
the COVID-19 pandemic, relocation of some farms
and business headwinds due to inflationarypressures, increases in energy prices and elevatedmanpower costs.

Even as we deal with these challenges, SFA willcontinue to forge ahead in supporting our local
farms to build capability and capacity towards the“30 by 30” vision. To help local farms cope withthe higher energy costs, SFA, in April last year,
enhanced the Agri-Food Cluster Transformation(ACT) Fund and introduced the Energy Efficiency
Programme (EEP), providing farms with co-funding
to undergo energy efficiency audits and adopt moreenergy efficient technologies. As of end 2023, SFA
has committed over $23 million to fund 60 ACT Fundprojects. We will also continue to upskill and build
the pipeline of agri-workforce to meet the needs of
our agri-food sector.

It has not been an easy journey for local farms. They
have faced delays in building up their farms during
the COVID-19 pandemic and strong headwinds due

In 2023, as part of the ForwardSG conversation, SFA
launched the Alliance for Action (AfA) that brought
together various industry stakeholders to encourage

LOCAL PRODUCTION AS A PERCENTAGE OF TOTALCONSUMPTION OF FOOD ITEM BY YEAR (2021-2023)

Hen Shell
Eggs

Seafood(Live and Chilled)

Vegetables(Fresh and Chilled)

2021

2022

2023

Total Production

Total Production

Total Production

million pieces

million pieces

million pieces

30.5%

28.9%

31.9%

Total Production

Total Production

Total Production

tonnestonnestonnes

643.7

5,100

609.1

4,400

685

4,100

8.0%

7.6%

7.3%

Total Production

Total Production

Total Production

tonnestonnestonnes23,5004.3%

19,9003.9%

16,9003.2%

5

2023 SINGAPORE FOOD STATISTICS REPORT

increased offtake of local produce. This led to theformation of an industry-level supply and demandaggregator, spearheaded by the Singapore Agro-Food
Enterprise Federation (SAFEF). SAFEF will partnertraders and food processing companies via longerterm commercial aggregator contracts to better
match demand and supply. This gives certainty
to both producers and buyers and allows better
price negotiations.
The AfA also supported the Farm-to-Table (FTT)
Recognition Programme launched in 2023, which
recognises food businesses that procure locally
produced ingredients. Currently, 50 food businesses
have the FTT Logo. The Government has also
taken the lead to support the FTT Recognition
Programme (FTTRP). Since October 2023, government
procurement has incorporated a weighted criterion

for sustainability into its catering contract.
By using locally produced ingredients, interested
food caterers can fulfill the sustainability criterion,
amongst others.
Consumers can play an important role in foodsecurity by being flexible and adaptable in our foodchoices in the event of a disruption. This awarenessshould be inculcated from young. This is why, SFA, in
collaboration with the Ministry of Education (MOE)and Singapore Airport Terminal Services (SATS),and as part of the Total Defence 40th Anniversary,conducted a pilot Food Resilience Preparedness
Project (FRPP) involving an estimated 50,000
students from 40 secondary schools.
Together, we strive towards a more sustainable andresilient food future.

ENSURING FOOD SAFETY FOR ALL
FOODBORNE ILLNESS CASESRELATED TO FOODBORNE OUTBREAK
PER 100,000 POPULATION

No more than

22.5
2023

There is no food security without food safety. SFA
adopts a science-based risk management approach,whereby the inspection, sampling and testing regime
is tiered based on the risk profile of food items, withextra effort targeted on items more susceptible tofood contamination such as meat and eggs.
In 2023, SFA licensed 53,471 food establishments and16,473 importers, an increase of about 2% for bothcategories vis-à-vis the previous year. SFA received
and investigated about 22,000 cases of food-related
public feedback in 2023. This represents a 30%
volume increase vis-à-vis 2022. Notwithstanding this,the number of foodborne illness cases related tofoodborne outbreak was kept low at no more than
22.5 per 100,000 population in 2023 (21.2 in 2022).
As part of our efforts to widen our food safety
net, SFA’s National Centre for Food Science (NCFS)

6

partners private testing laboratories under the
Laboratory Recognition Programme (LRP) to expandand strengthen their testing capabilities, contributing
to the food testing ecosystem in Singapore. Today,
about 50% of the laboratory test samples sent to SFA
are tested by one of the 13 private testing laboratories
under the LRP.
SFA subjects both imported food products and local
produce available on retail shelves to a market
monitoring programme, which identifies food safety
risks in these food products through regulatory
sampling and testing. In 2023, the majority of products
tested continued to meet food safety standards. Test
pass rates (98%) were high across local farms.
Since 2022, SFA has adopted a data-driven
targeted inspection regime which focuses on foodestablishments with a higher propensity for lapses.
Enforcement actions (e.g. composition fines andcourt prosecutions) will be taken if companies arefound to have violated SFA’s food safety regulations.
In 2023, enforcement actions were taken against
errant importers, food establishments and illegal
hawkers. This resulted in 69 importers being finedor prosecuted (51 in 2022), 52 licensed food retailestablishments suspended (37 in 2022) and 73 illegal
hawkers fined (55 in 2022). In addition, 24 productrecalls were triggered in 2023.
SFA will continue to work closely with industry
stakeholders and consumers to safeguard foodsafety and establish a secure food ecosystem
for Singapore.

CHAPTER
Chapter 11

SAFEGUARDING SINGAPORE’S FOOD SECURITY

OUR MULTI-PRONGED
APPROACH

CHAPTER 1 – SAFEGUARDING SINGAPORE’S FOOD SECURITY: OUR MULTI-PRONGED APPROACH

DIVERSIFYING IMPORT SOURCES
Singapore relies heavily on food imports, with morethan 90% of its food coming from abroad. This
makes us susceptible to supply disruptions due
to various factors such as extreme global weather
events, geopolitical tensions, or decisions byforeign governments.
In 2023, the incursion of African Swine Fever in
Pulau Bulan resulted in a disruption of Indonesia’s
pork imports to Singapore. Prior industry efforts todiversify pork import sources to countries such as

Australia and Brazil led to minimal disruption to local
pork supply.
By diversifying import sources, Singapore can quickly
pivot to alternative sources during disruptions,
thereby stabilising food supply. SFA collaborates
closely with relevant agencies and industry
stakeholders to diversify import sources and reducereliance on any single source without compromisingon food safety.

Figure 1.1: Singapore’s Supply of Commonly Consumed Food by Top Sources

Hen Shell
Eggs

Chicken

Pork

8

2021

2022

2023

Total Supply

Total Supply

Total Supply

million pieces

million pieces

million pieces

Top Sources
Malaysia, Poland, Singapore

Top Sources
Malaysia, Poland, Singapore

Top Sources
Malaysia, Singapore, Thailand

Total Supply

Total Supply

Total Supply

2,138

2,117

2,161

214,400

229,400

200,900

tonnestonnestonnesTop Sources
Brazil, Malaysia, United States

Top Sources
Brazil, Malaysia, United States

Top Sources
Brazil, Malaysia, United States

Total Supply

Total Supply

Total Supply

128,100

129,000

128,300

tonnestonnestonnesTop Sources
Australia, Brazil, Indonesia

Top Sources
Brazil, Germany, Indonesia

Top Sources
Australia, Brazil, Germany

CHAPTER 1 – SAFEGUARDING SINGAPORE’S FOOD SECURITY: OUR MULTI-PRONGED APPROACH

Beef

MuttonSeafood

Vegetables

Fruits

2021

2022

2023

Total Supply

Total Supply

Total Supply

tonnestonnestonnesTop Sources
Australia, Brazil, United States

Top Sources
Australia, Brazil, United States

Top Sources
Australia, Brazil, United States

Total Supply

Total Supply

Total Supply

tonnestonnestonnesTop Sources
Australia, New Zealand

Top Sources
Australia, New Zealand

Top Sources
Australia, New Zealand

Total Supply

Total Supply

Total Supply

39,40015,00036,80015,40033,50017,600133,400

129,100

126,500

tonnestonnestonnesTop Sources
Indonesia, Malaysia, Vietnam

Top Sources
Indonesia, Malaysia, Vietnam

Top Sources
Indonesia, Malaysia, Vietnam

Total Supply

Total Supply

Total Supply

567,900

537,800

547,400

tonnestonnestonnesTop Sources
Australia, China, Malaysia

Top Sources
China, India, Malaysia

Top Sources
China, India, Malaysia

Total Supply

Total Supply

Total Supply

433,100

412,300

404,800

tonnestonnestonnesTop Sources
China, Malaysia, South Africa

Top Sources
China, Malaysia, South Africa

Top Sources
China, Malaysia, South Africa

Note: (1) The top sources are ordered alphabetically.
(2) Statistics for seafood and meat (i.e. chicken, pork, beef, mutton) include live seafood, livestock imports, chilled and frozen forms.
(3) Statistics for vegetables and fruits include fresh and chilled forms.

9

CHAPTER 1 – SAFEGUARDING SINGAPORE’S FOOD SECURITY: OUR MULTI-PRONGED APPROACH

UPSTREAM MEASURES FOR THE SUPPLY OF SAFE FOOD
SFA accredits new import sources to facilitate the industry’s diversification of sources. To ensure the safety ofimported food, accreditation at the source is required for items such as livestock, meat and egg items, which are
more susceptible to contamination and diseases that could lead to foodborne illnesses.
In addition to accrediting new import sources, SFA actively organises business matching sessions regularly tosupport local importers in exploring business opportunities with overseas exporters. Today, 41 countries/regions
are allowed to export livestock, meat and egg items to Singapore.
In 2023, SFA approved Spain as a new source of mutton, Türkiye as a new source of eggs and Indonesia as a newsource for eggs and live chickens.
Figure 1.2: Number of Approved Countries/ Regions by Food Type

29

30

31

32 32

26 26 26

25
20
15

30 30

16

17

20 20 20

19

14 14

15

14 14 1410502021 2022 2023

2021 2022 2023

2021 2022 2023

2021 2022 2023

2021 2022 2023

2021 2022 2023

2021 2022 2023

Shell Eggs

Processed
Eggs

Poultry

Pork

Beef

MuttonOthers(e.g. Game)

Note: (1) Poultry refers to chicken, duck, turkey, goose, pigeon, quail and wild guinea fowl, including livestock.
(2) Shell eggs refer to fresh hen and quail shell eggs.

10CHAPTER 1 – SAFEGUARDING SINGAPORE’S FOOD SECURITY: OUR MULTI-PRONGED APPROACH

IMPORT TRENDS
Singapore’s overall food supply has generally remained stable over the last three years.
Since 2023, inflationary pressures have been exacerbated by factors such as rising energy and production costs,
supply disruptions caused by the Russia-Ukraine conflict and varying weather conditions. These circumstancesand changes in consumption patterns might have contributed to a reduction of 8% in meat imports in 2023 anda marginal increase of 2% in total vegetable imports in 2023.
Figure 1.3: Import Quantities by Food Type

2000
1500

150

Seafood1494.31507.51476.1Thousand Tonnes

Million Pieces

Hen Shell
Eggs

1000
500
0

2021

2022

124.5

122.2

2021

2022

2023

100

50

0

2023

128.2

300
Chicken

Pork

Beef

Thousand Tonnes

Meat

229.4

214.4

200.9

200
129.0

128.1

128.3

100
39.4

36.8

15.0

33.5

15.4

17.6

0

Mutton2021

Thousand Tonnes

544.4

518.0

530.5

400

200

0

2023

500

FruitsThousand Tonnes

600

Vegetables

2022

2021

2022

2023

433.1

400

412.3

404.8

2022

2023

300
200
100
0

2021

11

CHAPTER
Chapter 12

Strengthening Singapore’s Food resiliency

Local production

CHAPTER 2 – STRENGTHENING SINGAPORE’S FOOD RESILIENCY: LOCAL PRODUCTION

Building Capabilities and Capacity
for Local Production
Today, Singapore’s local agri-food sector primarily comprises of hen shell egg, vegetable, and seafood farms,
which respectively contributed 31.9%, 3.2% and 7.3% to Singapore’s total food consumption in 2023. This hasremained relatively stable in the last three years.
While import diversification remains a key strategy, nurturing our local agri-food sector serves as a crucial buffer
against supply disruptions. Our “30 by 30” vision aims to build our capability and capacity to sustainably produce
30% of our nutritional needs locally by 2030. SFA has been working closely with local farms and operators fromthe food industry to make progress towards this vision.

Figure 2.1: Local Production as a Percentage of Total Food Consumption
2021

Percent

35
30

2022

30.1

30.9

30.5

30.4

7.9

7.6

8.7

8.1

8.2

4.2

4.3

4.4

4.4

4.6

Q1

Q2

Q3

Q4

Q1

26.9

2023

29.9

30.1

28.8

8.0

6.8

7.3

3.5
Q3

3.3
Q4

30.6

34.9

30.5

31.6

7.5

5.7

6.8

3.2
Q2

3.3
Q3

3.1
Q4

25
20
15
10
5
0

Hen Shell Eggs

Note:

4.1
Q2

Seafood

9.1
3.3
Q1

Vegetables

Statistics for local production of seafood include only live and chilled forms. Statistics for local production of vegetables include
fresh and chilled forms.

In 2023, SFA launched five land tenders for vegetable farming in Singapore. Given that less than 1% of land is set
aside for agriculture food production, it is imperative for farms to harness technology and innovation to increase
productivity and ensure sustainability in the face of climate change.
To help farms cope with higher energy costs, SFA, in 2023, enhanced the Agri-Food Cluster Transformation (ACT)Fund and introduced the Energy Efficiency Programme (EEP), providing farms with co-funding to undergo energy
efficiency audits and adopt more energy efficient technologies.

13

CHAPTER 2 – STRENGTHENING SINGAPORE’S FOOD RESILIENCY: LOCAL PRODUCTION

recognises food businesses in the Hotel, Restaurants
and Catering (HoReCa) sector that procure locallyfarmed produce. The FTT logos help consumers to
identify and support food establishments that use
locally produced ingredients. At present, there are
50 businesses recognised by the FTT programme.

The local production of hen shell eggs in 2023
increased by 12% from 2022, as a few farms
improved their capacity and capability to produce
more following upgrading plans. Meanwhile, thelocal production of vegetables and seafood in 2023
decreased by 15% and 8% respectively from 2022.
This was due to a combination of business andmacroeconomic factors, including the impact ofdelays in farm development during the COVID-19
pandemic, relocation of some farms, businessheadwinds due to inflationary pressures, increases
in energy prices and elevated manpower costs.

SFA also worked with MOE and SATS to conduct a
Food Resilience Preparedness Project (FRPP) pilot
in secondary schools to introduce the concept offood supply resiliency to students. This pilot project
included the distribution of retort meal packs madewith locally sourced ingredients.

Notwithstanding,theGovernment
remains
committed to supporting the local agri-food industry
to build up capability and capacity towards our“30 by 30” vision. To encourage increased awarenessand adoption of local produce amongst foodbusinesses and consumers, the FTT Recognition
Programme was launched in 2023. The FTT programme

As our farms need continued demand to scale,businesses and consumers also have importantroles to play. Supporting local produce can help
keep farms commercially viable and strengthen theirability to contribute to Singapore’s food security
during disruptions.

Figure 2.2: Local Production

Seafood

Note:

14

Thousand Tonnes

Vegetables

Thousand Tonnes

Hen Shell
Eggs

Million Pieces

2021

2022

180
160
120
80
40
0

158.0

161.4

160.1

164.1

Q1

Q2

Q3

Q4

6
4

5.7

5.9

5.9

6.0

Q1

Q2

Q3

1.3

1.2

Q1

Q2

2023
177.0

188.9

157.6

156.9

156.1

159.5

159.6

Q1

Q2

Q3

Q4

Q1

Q2

Q3

Q4

5.8

5.3

4.5

4.3

4.3

4.2

4.3

4.1

Q4

Q1

Q2

Q3

Q4

Q1

Q2

Q3

Q4

1.3

1.3

1.2

1.1

1.0

1.1

1.3

1.0

0.8

1.0

Q3

Q4

Q1

Q2

Q3

Q4

Q1

Q2

Q3

Q4

138.4

2
0

2
1
0

Statistics for local production of seafood include only live and chilled forms. Statistics for local production of vegetables include
fresh and chilled forms.

CHAPTER 2 – STRENGTHENING SINGAPORE’S FOOD RESILIENCY: LOCAL PRODUCTIONGROWING THE AGRI-FOOD INDUSTRY TOGETHEROver the past three years, the total number of farms in Singapore has generally remained stable, despite somefluctuations in the number of sea-based farms, which decreased from 109 in 2022 to 98 in 2023 due to the exit ofsome coastal farms from the industry.
SFA continues to support our local farms through initiatives such as the launch of Aquatic Animal Health Services
in 2023, to help aquaculture farms better prevent and control diseases. Workshops were also conducted for seabased farms to better prepare prospective farmers on the processes and requirements for setting up such farms.
In January 2024, SFA launched its first sea space tender for farming of fin fish and crustaceans off Pulau Bukom
using Closed Containment Aquaculture Systems, which closed on 11 April 2024.

Figure 2.3: Number of Licensed Local Food Farms Based on Primary Activities

120
100
80
60
40
20
0

110

109

113

98

27

2021

2022 2023

2021

Sea-based
Seafood

27

111

115

33

2022 2023

Land-based
Seafood

2021

2022 2023

Vegetables

3

3

3

2021

2022 2023

Hen Shell Eggs

7

7

2021

5

2022 2023

Others**Others refers to cattle, goat, and quail eggs

15

CHAPTER
Chapter 13

ADOPTING A RISK BASED APPROACH:

FOOD SAFETY
IN SINGAPORE

CHAPTER 3 – ADOPTING A RISK-BASED APPROACH: FOOD SAFETY IN SINGAPORE

RISK-BASED APPROACH TO FOOD SAFETYAs Singapore’s food safety authority, SFA is committed to ensuring and securing a supply of safe food forthe nation.
SFA has in place an integrated farm-to-fork safety system with a risk-based approach to food safety that is
guided by science and aligned with international standards.
Through a robust food safety regulatory system—which includes accrediting overseas sources for food more
susceptible to contamination, monitoring of local farms and food establishments through licensing, inspections,investigations, data-driven targeted operations, sampling and laboratory testing—the number of foodborne
illness cases related to foodborne outbreaks has been kept low. In 2023, despite an increase in the number ofboth retail and non-retail food establishments, the number of foodborne illness cases remained low at no morethan 22.5 cases per 100,000 population reported (vis-à-vis 21.2 in 2022).
Figure 3.1: Foodborne Illness Cases Related to Foodborne Outbreak per 100,000 Population
2021

2022

2023

12
10

10.6
8.8

6

4.5

7.8

8

6.1

5.1
3.9

4

1.8

2
0

6.9

2.7

0.4
2.8

1.2
Q1

Q2

Q3

Q4

Q1

Q2

Q3

Q4

Q1

6.7

Q2

Q3

Q4

Concluded
Note:

Pending

Provisional data as at 31 December 2023. Numbers may change over time depending on the outcome of the investigation of foodborne illness cases.
The computation includes only the number of persons (also known as cases) affected in foodborne outbreaks involving 15 or more persons.

Figure 3.2: Number of Major Gastroenteritis Incidents by Causes
2021

25
20
15

2022
4

3
9

17

1
9

4

10
5
0

8

Q1

6

1
6

Q2

Q3

10

3

1
4

5

Q4

Q1

Foodborne causes

Note:

2023

2
10
2
4

2
Q2

1
9

Q3

Non-foodborne causes

Q4
Inconclusive

Q1

Q2

1
3
3
7

Q3

3
2
1
8

Q4

Pending

Provisional data as at Q4 2023. Numbers may change over time depending on the outcome of the investigation of foodborne illness cases.
There are 4 incidents in 2023 pending conclusion of investigations.

17

CHAPTER 3 – ADOPTING A RISK-BASED APPROACH: FOOD SAFETY IN SINGAPOREREGULATING FOOD IMPORTS
Food importers must be licensed or registered, andeach consignment of food must be accompanied byvalid import permits. This ensures accountability andfacilitates food recalls if food safety infringements
are detected.

Food importers must comply with food safety
requirements and ensure that food brought in issafe for consumption. Enforcement actions aretaken against importers found to be non-compliant,
including the levy of composition fines, suspensionof licences and prosecution in court.

Over the past year, the pool of licensed/registeredimporters has expanded. In 2023, a total of 16,473
licences and approximately 1.107 million importpermits were issued—an increase of 2.3% and 2.9%
respectively from 2022.

In 2023, SFA issued 90 warnings, offered
34 composition sums and prosecuted 35 cases.

Figure 3.3: Number of Licensed/Registered Importers
Figure 3.3a. Fresh Meat, Seafood, Fruits, Vegetables, Processed Foods and Food Appliances

14,00012,0002021

2022

12,101

12,087

12,450

2,853

2,848

2,922

2,847

2,891

1,424

1,425

1,478

1,435

Q1

Q2

Q3

Q4

12,156

12,27912,2112023

11,777

11,75812,094

11,858

12,21012,040

2,841

2,768

2,772

2,846

2,790

2,879

2,807

1,449

1,426

1,374

1,376

1,428

1,395

1,440

1,417

Q1

Q2

Q3

Q4

Q1

Q2

Q3

Q4

10,000
8,000
6,000
4,000
2,000
0

Processed Food Products, Processed Egg
Products & Food Appliances

18

Meat & Seafood
Products

Fresh Fruits &Vegetables

CHAPTER 3 – ADOPTING A RISK-BASED APPROACH: FOOD SAFETY IN SINGAPORE

Figure 3.3b. Livestock, Animal Feed, and Shell Eggs

2021
100
84

2022

90

92

91

93

89

94

93

96

90

2023 101

100

80
60

53

50

51

49

49

50

49

50

50

53

53

53

40

32

33

33

33

32

33

33

35

36

36

36

35

18

17

18

19

21

20

22

20

21

20

22

21

Q1

Q2

Q3

Q4

Q1

Q2

Q3

Q4

Q1

Q2

Q3

Q4

20
0

Animal Feed

Note:

Shell Eggs

Live Pigs, Poultry, Sheep & Goats

Live frogs for consumption(1) Food imports requiring a licence: meat, seafood, fresh fruits, vegetables, shell eggs, livestock (i.e. live poultry, sheep and goats); Food imports
requiring registration: animal feed for food-producing animals, processed food (including processed eggs), food appliances and live frogs for
consumption.
(2) The quarterly figures are as at end of the quarter. For annual figure, refer to Q4 data of each year. Figures are not cumulative.

Figure 3.4: Number of Import Permits Issued
Figure 3.4a. Meat and Meat Products, Seafood and Seafood Products, Fruits, Vegetables, Processed Foods and Food Appliances
140,000

2021

2022
120,408

120,000
107,768

109,307

110,5992023
120,508

113,475

115,428

71,25670,62342,98944,943

46,467

46,253

21,59523,07524,743

26,474

107,331

111,107

115,731

118,267

123,211

100,000

80,00066,394

68,76373,80460,00069,31448,304

66,82645,97545,49942,86621,082

21,662

23,732

24,225

5,858

6,301

6,444

6,044

5,411

6,463

7,288

Q1

Q2

Q3

Q4

Q1

Q2

Q3

73,02440,00020,0000Processed
Food Products

Fresh Fruits &Vegetables

Seafood &Seafood Products

68,89840,93775,01743,50979,10978,37646,191

46,041

23,37924,75026,327

26,476

6,355

5,542

7,154

6,406

6,778

Q4

Q1

Q2

Q3

Q4

Food
Appliances

Meat & Meat
Products

19

CHAPTER 3 – ADOPTING A RISK-BASED APPROACH: FOOD SAFETY IN SINGAPORE

Figure 3.4b. Livestock, Animal Products, Processed Egg Products and Shell Eggs

2021

9,000
8,000
7,000

7,081

7,648

2022
7,556

7,235

6,697
5,879

6,000
5,000
4,000
3,000

2023

5,423

5,611

5,031

5,251

5,495

4,115
3,032

2,999

3,007

2,966

2,940

2,930

3,013

3,043

2,827

2,871

2,973

2,723

170

186

202

188

182

200

241

227

190

205

223

210

Q1

Q2

Q3

Q4

Q1

Q2

Q3

Q4

Q1

Q2

Q3

Q4

2,000
1,000
0

Livestock, Animal Products

Processed Egg Products

Shell Eggs

TARGETED INSPECTIONS ON IMPORTS
SFA adopts a science-based risk management approach, whereby the inspection, sampling and testing regime
is tiered based on the risk profile of food items, with additional checks on items more susceptible to foodcontamination such as meat and eggs. This targeted approach allows us to take appropriate action to safeguard
food safety in Singapore.
SFA also regularly reviews its inspection and sampling regime to ensure sufficient oversight of the safety of
our imports. For example, using a data-driven approach, sampling frequencies of certain meat products werereduced in Q3 and Q4 of 2023 as testing by SFA showed that these products have a good track record in meeting
food safety standards.
Figure 3.5: Number of Consignments Inspected
Figure 3.5a. Meat and Meat Products

2021

2022

2023

6,000
5,000

4,863

4,480

4,000

4,080

4,072

3,791

3,970

3,916

3,997
3,348

3,646

3,000
2,000

1,782

1,782

Q3

Q4

1,000
0

20

Q1

Q2

Q3

Q4

Q1

Q2

Q3

Q4

Q1

Q2

CHAPTER 3 – ADOPTING A RISK-BASED APPROACH: FOOD SAFETY IN SINGAPORE

Figure 3.5b. Excluding Meat and Meat Products

2021

5,000
4,013

4,000

2022

3,878
3,341

3,096

3,000
2,000
1,000
0

2023

1,543

1,115

1,280

1,149

1,070
426
252
Q1

1,116

1,002
309
305
Q3

292
284
Q2

Processed Egg
Products

2,878

2,867

1,475

1,153

875

1,075

988

885

366 809

321
282
Q1

343
296
Q4

2,718

2,683

318
Q2

887
352
349
Q4

888

388
316
Q3

Fresh Fruits &Vegetables

Shell Eggs

2,602

2,741

1,119

1,149

363 830

343 847

337
Q1

310
Q2

Seafood &Seafood Products

2,722

1,353

2,535
1,467
1,178

1,112
357
344
Q3

380
355
Q4

Processed
Food Products

In 2023, the majority of products tested continued to meet food safety standards.

Figure 3.6: Number of Samples Collected and Lab Test Pass Rates
Figure 3.6a. Meat and Meat Products

Figure 3.6b. Processed Eggs Products

Number of Samples Collected

Lab Test Pass Rates (%)

Number ofsamples collected99

99

Lab Test
Pass Rate

99

99

98

98

98

99

99

99

97

95

80

2,537 2,587
2,4132,457
2,500
2,290
2,136
2,070
1,921
2,000

40

200

250

100
80

238

279

301

281 275305

341 340 328

315

337 330

60
40

150
20

500
0

300

962 953

1,000

99 100 100 100 100

450
400
350

1,500

Lab Test
Pass Rate

Pass Rate

100 99 100 100 100 100 99

60
1,835
1,696

Lab Test Pass Rates (%)

Number ofsamples collected

100

3,500
3,000

Number of Samples Collected

20

100
50

Q1 Q2 Q3 Q42021

Q1 Q2 Q3 Q4 Q1 Q2 Q3 Q4

2022

2023

0

0

Q1 Q2 Q3 Q4

Q1 Q2 Q3 Q4

Q1 Q2 Q3 Q4

2021

2022

2023

0

21

CHAPTER 3 – ADOPTING A RISK-BASED APPROACH: FOOD SAFETY IN SINGAPORE

Figure 3.6c. Shell Eggs Products

Figure 3.6d. Seafood and Seafood Products

Number of Samples Collected

Lab Test Pass Rates (%)

Number ofsamples collected

Lab Test
Pass Rate

99 100 100 100 100 99 100 100 100 100 100 98

350

351
283 299

300

360
318

332
315 324
309

80

346
255

250
200

60
40

150
100

20

50
0

Q1 Q2 Q3 Q4

Q1 Q2 Q3 Q4 Q1 Q2 Q3 Q4

2021

2022

0

94
900
783

94

Lab Test
Pass Rate

96

93

95

95

94

94

93

92

96

818 829700

659 661

600

592

600

98

95

98

97

96

805

542 551

94

97

98

99
824

572 547
531

500

482

530

60

456

400

40

300
200

20

100
0

100
80

651

606

Q1 Q2 Q3 Q4

Q1 Q2 Q3 Q4 Q1 Q2 Q3 Q42021

Lab Test Pass Rates (%)

Number ofsamples collected

633 621

93

100

773

80

697
572 612

2022

0

2023

60
40

300
200

Number of Samples Collected

20

Lab Test Pass Rates (%)

Number ofsamples collected

Lab Test
Pass Rate

89 90
4,000

500
400

3,500
3,000

86 84

87

88 88

3,711 3,713

89

85

86 83

84

100
80

3,139

2,900

2,500

2,557 2,604

2,459 2,498 2,461 2,442 2,520 2,413

2,000

60
40

1,500
1,000

20

500

100
Q1 Q2 Q3 Q4

2021

22

98

Figure 3.6f. Fresh Fruits and Vegetables

Number of Samples Collected

0

96

700

2023

Figure 3.6e. Processed Food Products

800

98

Lab Test
Pass Rate

800
367

Lab Test Pass Rates (%)

Number ofsamples collected

100

450
400

Number of Samples Collected

Q1 Q2 Q3 Q4 Q1 Q2 Q3 Q4

2022

2023

0

0

Q1 Q2 Q3 Q42021

Q1 Q2 Q3 Q4 Q1 Q2 Q3 Q4

2022

2023

0

CHAPTER 3 – ADOPTING A RISK-BASED APPROACH: FOOD SAFETY IN SINGAPORE

Regulating local food establishments
SFA licenses all retail and non-retail food establishments in Singapore, which totalled 53,471 as at the end of 2023.
The number of licensed non-retail food establishments has grown steadily over the last three years. Foodprocessing/manufacturing establishments grew by 8% in 2023 when compared against 2022. To manage theincreasing applications, SFA rolled out a simplified licence application process in 2023. This allowed applicants
to independently schedule a pre-licensing inspection appointment via the online portal.

Figure 3.7: Number of Licensed Food Establishments
Figure 3.7a. Retail Food Establishments

2021

2022

25,00020,00015,00010,0002023

20,46020,746

20,96721,073

21,182

21,567

21,737

21,95322,096

22,29622,48422,747

14,78914,83914,66014,455

14,352

14,353

14,331

14,32814,252

14,255

14,207

14,17813,504

13,534

13,55013,57013,55913,725

13,406

13,39013,38913,383

13,464

13,430

594

607

613

632

637

655

661

672

684

686

685

691

Q1

Q2

Q3

Q4

Q1

Q2

Q3

Q4

Q1

Q2

Q3

Q4

5,000
0

Food Shop

Food Stall

National Environment Agency(NEA) Hawker Stall

Supermarket

Figure 3.7b. Non-Retail Food Establishments

2021

2,200
2,000
1,800

2022

1,721

1,759

1,800

189

194

206

1,847

1,877

1,904

1,942

214

221

220

223

2,008

1,967

232

216

2,048

2023

2,055

2,171

229

238

1,600
1,400
1,200
1,000
800
600
400
200
0

18
Q1

18
Q2

18
Q3

18
Q4

19
Q1

19
Q2

Food Processing/Manufacturing (including Central Kitchen)

Note:

18
Q3

16
Q4
Coldstore

15
Q1

216

16

15
Q2

Q3

16
Q4

Slaughterhouse(1) Non-retail food establishments, which include slaughterhouses, food processing and manufacturing establishments andcoldstores, are required to store food properly before it is sold to wholesalers and retail food establishments.
(2) The quarterly figures are as at end of the quarter. For annual figure, refer to Q4 data of each year. Figures are not cumulative.

23

CHAPTER 3 – ADOPTING A RISK-BASED APPROACH: FOOD SAFETY IN SINGAPORE

Food safety inspection and enforcement regime
A higher frequency of inspections at retail food establishments were conducted in Q1 of each year from 2021 to2023 as part of SFA’s stepped-up checks to tighten food safety compliance during the festive seasons. SFA willcontinue to conduct inspections based on a targeted and data-driven approach throughout the year.
Previously, non-retail food establishments were subjected to multiple inspections annually, based on thepremises’ grade from the preceding year. In 2023, there was a shift towards a data-driven inspection regime that
resulted in a reduction in the frequency of inspections from multiple times a year to at least once a year. The
number of inspections carried out in 2023 was thus lower. This change was accompanied by increased checks
on central kitchens in Q3 2023, recognising that catered food tends to be associated with outbreaks and poses
higher food safety risks.
Figure 3.8: Number of Inspection Visits
Figure 3.8a. Retail Food Establishments

2021

2022

20,00015,0002023
20,04618,147

15,772
13,352

11,43911,365

10,00012,270
9,738

8,952
6,963
4,298

5,000
0

Q1

Q2

Q3

Q4

Q1

Q2

3,176

Q3

Q4

1,408

1,451

Q1

Q2

Q3

Q4

518

552

Figure 3.8b. Non-Retail Food Establishments

2021
1,400
1,200

1,251

1,000
800

776

1,339

853

2022
1,374

824

1,370

785

1,326

1,249

722

701

600
400
200
0

374

395

392

373

211

235

310

321

319

Q1

Q2

Q3

Q4

Q1

302

Processing/Manufacturing

2023

283

Farm

624
327

575
282

274

274

271

Q2

Q3

Q4
Slaughterhouse

646
531
244

562
432
238

161

151

Q1

Q2

380
262
229
Q3

260
243
51
Q4

Central Kitchen

The shift to data-driven inspections allows SFA to identify and target establishments with high propensity offood safety violations. This change led to an increase in the detection of non-compliance within non-retail foodestablishments from 3% in 2022 to 5% in 2023.

24

CHAPTER 3 – ADOPTING A RISK-BASED APPROACH: FOOD SAFETY IN SINGAPORE

Figure 3.9: Percentage of Inspection Visits Detected with Non-Compliance
Figure 3.9a. Retail Food Establishments

2021

Percent

14

2022

12

2023

14

13

11

10
8
6

5

8

7

6
4

4

6
4

4

3

2
0

Q1

Q2

Q3

Q4

Q1

Q2

Q3

Q4

Q1

Q2

Q3

Q4

Figure 3.9b. Non-Retail Food Establishments

2021

Percent

2022

2023

12

11

10

8

8

6

6
4

5

6

6

5

7

0

0

6

0
Q1

1

0
Q2

Q3
Farm

8

8

8

6
3 3

2

2

8

4
2 2

Q4
Slaughterhouse

2

2

2

0

0

Q2

Q3

Q1

6

5

4
2

1

Processing/Manufacturing

4

3
1 1

0 0

7

5

3

2

Q4

8

Q1

Q2

1

10

1
Q3

Q4

Central Kitchen

Enforcement action would be taken if companies were found to have violated SFA’s food safety regulations.
Today, SFA administers a Point Demerit System (PDS) for food retail businesses, where demerit points are given
to licensed premises for each food safety offence that is convicted in court or compounded. Upon accumulating
12 demerit points or more within 12 months, the retail food establishment’s licence, depending on its past recordof suspensions, is either suspended or cancelled.
Figure 3.10: Number of food establishments suspended due to Point Demerit System

70
60

53

52

50
40

37

30
20
10
0

2021

2022

2023

25

CHAPTER 3 – ADOPTING A RISK-BASED APPROACH: FOOD SAFETY IN SINGAPORE

The lab test pass rates of samples collected from local farms have remained consistently high over the years.
Figure 3.11: Number of Samples Collected from Farms and Lab Test Pass Rates
Number of
Samples Collected

Lab Test
Pass Rate

99

98

450

95

99

95

94

100

98

98

96

94

99

100

400
80

350
300
250

208

200

60

217

150

206

194

182

207

132

189

205

177

40

116

100

97
20

50
0

Q1

Q2

Q3

Q4

Q1

Q2

2021

Q3

Q4

Q1

Q2

2022

Q3

Q4

0

Number of Samples Collected

2023

Lab Test Pass Rates (%)

Enforcement efforts on illegal hawking cases were stepped up, resulting in an increase of the number of warnings
and composition fines by 7% and 33% in 2023. SFA will continue to leverage technology to enhance surveillanceof unlicensed hawkers to ensure food safety.
Figure 3.12: Number of Illegal Hawking Cases and Enforcement Action Taken
2021

100
80
60

72

2022

66

63
53

47

44

40
20
0

6

9

Q2

Q3

Number of Warnings

26

47

40
30

17

Q1

2023

31

25

15
6
Q4

30
21

Q1

14

Q2

17

11

17

Q3

Number of Composition Fines

24 24
12
Q4

12 14
Q1

21

19

24

22

15

15 15

Q2

Q3

Number of Prosecution Cases

29
19

Q4

CHAPTER 3 – ADOPTING A RISK-BASED APPROACH: FOOD SAFETY IN SINGAPOREBUILDING A SAFE FOOD ECOSYSTEM
While Singapore has stringent upstream measures to keep food safe, food safety threats can arise occasionally
due to the complex food supply chain. SFA has in place processes which enable us to respond and intervene ina timely manner through investigation and laboratory testing, and swiftly effect food recalls, when needed. This
ensures that the public is not subjected to unnecessary risks while investigations and testing are ongoing.
In 2023, SFA effected 24 food recalls.

Figure 3.13: Number of Food Recalls by Reason
2021

2022
1
1
5

10
8
6
4

1
3

0

1
2

1
Q1

1
3

4

3

2

2023

1
1
Q2

2
Q3

Q4
Allergen

1
2
1
Q1
Chemical

2
1
2
Q2

4

1
2
4

1
2
3

1
1
4

5

Q1

Q2

4

1
Q3
Microbial

Q4

2
1

Q3

Q4

PhysicalTHE LABORATORY RECOGNITION PROGRAMME STRENGTHENS FOOD
SAFETY CAPABILITIES IN SINGAPORE
As part of our efforts to widen our food safety net, SFA’s NCFS partners with testing laboratories under the LRP to
expand and strengthen their testing capabilities, contributing to the food testing ecosystem in Singapore.
Food safety is a joint responsibility. Collaboration with the industry in testing and sampling empowers theindustry to contribute to the detection of food safety infringements. This partnership allows NCFS to focus onadvanced technical capability development, risk assessment and regulatory standard review to address new andemerging food safety risks.
Today, about 50% of the laboratory test samples sent to SFA were tested by one of the 13 private testinglaboratories under the LRP.

27

CHAPTER 3 – ADOPTING A RISK-BASED APPROACH: FOOD SAFETY IN SINGAPORE

Figure 3.14: Number of Samples Taken
25,0002021

2022

19,49020,00016,6752023

20,936
19,12615,806

15,58415,00014,062

14,752

14,27814,402

Q3

Q4

Q1

Q2

13,486

13,363Q3

Q436,88937,571

46,481

44,679Q3

Q410,000

5,000

0

Q1

Q2

Q3

Q4

Q1

Q2

Figure 3.15: Number of Laboratory Tests Performed
2021

100,000
90,00024,85480,00020,5042022
21,143

24,57223,806

65,62864,75864,555

20,48821,03970,00060,0002023

21,36931,042

37,17368,04059,44561,28057,17550,00054,35846,67540,00042,47630,00020,00010,000
0

Q1

Q2

Q3

Q4

Performed by NCFS

28

Q1

Q2

Q3

Q4

Q1

Performed by LRP Labs

Q2

2023 SINGAPORE FOOD STATISTICS REPORTGLOSSARY
SAFEGUARDING SINGAPORE’S FOOD
SECURITY: OUR MULTI-PRONGED
APPROACHCONSIGNMENT

Each line item within a permit.

CONSUMPTION

Derived from the sum of food quantities that areimported, produced locally by food farms and fromlocal landings, excluding exports.

LICENSED IMPORTERS

Importers with an active import licence regardlessof whether they import any food within the periodof review.

PERMIT

Cargo Clearance Permit (CCP) as required by theSingapore Customs.

SUPPLY

Food that is imported, produced locally by food
farms, and from local landings.

STRENGTHENING SINGAPORE’S FOODRESILIENCY: LOCAL PRODUCTIONADOPTING A RISK-BASED APPROACH:
FOOD SAFETY IN SINGAPORE
FOOD RECALL

Action taken to remove unsafe food from the supply
chain that has been made available for sale ininstances where there is public health and foodsafety risk.

FOODBORNE ILLNESSGastroenteritis caused by consuming contaminatedfood or beverages.

ILLEGAL HAWKING

Activities involving peddling goods or setting up
makeshift stalls to sell goods without a valid licence
under the Street Hawking Scheme.

MAJOR GASTROENTERITIS INCIDENT

Gastroenteritis incident investigated by agencies
such as the Ministry of Health (MOH) and SFA.

SAMPLE

Food samples taken by SFA officers forlaboratory testing.

TEST

Different parameter tests conducted on
samples collected.

FOOD FARMS

Farms which are approved to perform food farming
as their main activity, as defined in the farm
licence. Each farm is identified by its unique farmindex number.

LOCAL LANDINGSFish catches within Singapore waters by local
fishing vessels.

CATEGORIES OF FOOD
ANIMAL PRODUCTS

Food animal products (e.g. animal feed for foodanimal, semen for reproduction of food animal, etc.),
food fish fry and food fish brood stock.

FOOD APPLIANCESLOCAL PRODUCTION QUANTITY

Declared quantity of local produce sold by local
food farms.

Items that are to be used in contact with foodor beverages which do not require electricity tofunction. These include foodware such as bowls,
cups, plates and pans, as well as utensils such as
chopsticks and spoons.

292023 SINGAPORE FOOD STATISTICS REPORTFRUITS

Raw and unprocessed fruits, excluding those thathave undergone some processing such as cutting,peeling, canning and freezing.

LIVESTOCKAll types of live animals including poultry, pigs,
sheep, goat and turtles for human consumption.

MEAT

NEA HAWKER STALLS

Stalls located within NEA-managed hawker centres.

SUPERMARKETS

Whole carcasses or parts of any animal or bird.
These can be in chilled, frozen, processed or canned
forms and include products that contain more than
5% meat content, as well as animal oil and fat.

Retail supermarkets with a physical shop. Does notinclude online e-stores.

PROCESSED EGG PRODUCTSTYPES OF LOCAL NON-RETAIL FOODESTABLISHMENTSPROCESSED FOOD PRODUCTS

Any chiller, freezer, cold room or other refrigerated
facility used for storage of meat or fish products,
including any refrigerated conveyance used fortransportation of meat or fish products in the courseof any trade or business.

Includes salted and preserved eggs, liquid andpowdered eggs, as well as cooked eggs.

All food products and food supplements that are
not grouped as meat products, seafood products or
fresh fruits and vegetables. These include mineralwater, wine, infant formula, milk and milk products,
biscuits and cooking oil.

SEAFOOD AND SEAFOOD PRODUCTS

Any species of fish and includes crustacea, shellfish,echinoderm, molluscs, and the young and eggs
thereof. Such species are also termed “fish” in the
Wholesome Meat and Fish Act and can be in live,
chilled, frozen, processed or canned forms.
SHELL EGGS
Fresh chicken and quail shell eggs.

VEGETABLES

Raw and unprocessed vegetables, excluding thosethat have undergone some processing such as
cutting, peeling, canning and freezing.

TYPES OF LOCAL RETAIL FOODESTABLISHMENTS
FOOD SHOPS

Retail food establishments such as coffeeshops(main operator licence), restaurants, eateries, foodcatering businesses and private markets.

30

FOOD STALLS

Individual food stalls located within coffeeshops,
food courts, canteens, private markets and nonNEA hawker centres (which includes hawker centres
managed by private owners, Housing Development
Board (HDB) and JTC Corporation).

COLD STORESFOOD MANUFACTURING

Preparation of food for sale and includes any one ormore of the following: (a) making food by combining
ingredients; (b) significantly changing the condition
or nature of food by any process, such as milling
flour or peeling, cutting and freezing fruits;(c) bottling or canning food, including bottling water;(d) making ice.
Does not include: (i) cooking or otherwise preparing
food at a particular place for retail sale at the place,including sale for immediate consumption; or (ii)making ice at a particular place for use at the place.

FOOD PROCESSING ESTABLISHMENTS

Any factory, plant or other premises where foodproducts (including meat products and fish
products) intended for human consumption areprepared, manufactured, processed or repacked for
distribution sale to wholesalers or retailers,or for export.

SLAUGHTERHOUSES

Any premises where live animals are slaughtered forthe production of meat products.