The NEA's (National Environment Agency) Grading System for Eating Establishments and Footstalls was introduced in June 1997 . Stalls are graded 'A', 'B', 'C' or 'D' according to their standards of cleanliness, housekeeping and hygiene. 'A' Et 'B' would mean the stall has a higher standard of cleanliness, so going for food stalls with these grades would reduce he risk of food borne illness.
|General Dos||General Don'ts|
|Bring your own utensils or use individually packed disposable utensils||Avoid using (re-used) utensils that are provided by the stalls|
|Use condiments that are pre-packed for one-time use only||Avoid using condiments served or shared among consumers|
|Order and request for the food to be cooked well and served instantly||Do not consume food tha is sold/ left on the shelf. This includes foods that are served from steam tables/trays and heat lamps (e.g. mixed vegetable rice/ noodles)|
|Always use a straw for can beverages (these should be individually packed straws)||Avoid drinking directly from can beverages|
|Choose beverages contained in can/ packet/ bottle (e.g. Bandung/ Milo/ barley/ ice lemon tea/orange juice/ apple juice)||Avoid pre-made drinks and fresh fruit juices (e.g. Bandung/ Ice Milo)|
|Buy food packed in single-serving to avoid leftovers||Do not eat leftovers that have be kept for more than 24 hours|
Foods cooked and served to order are recommended for patients when eating out as they are at lower risk of contamination than foods sold on shelf. Most foods sold on shelf are usually cooked in the morning and left exposed for hours. This allows time
for harmful bacteria to grow and increase the risk of food borne illnesses.
Below is a list of foods that can help you to identify the common foods that are 'cooked and served to order' versus those 'sold on shelf'.
|Cooked And Served To Order|
(Recommended To Consume)
|Sold On Shelf|
(Not Recommended To Consume)
Yong Tau Foo
Fish Ball Noodles
Bak Kut Teh
Sliced Fish Noodle
Fried Rice*, Mee Goreng*, Nasi Goreng*
Chops#, Steaks#, Spaghetti#/ Pasta#
# Steak and chops should be fully cooked; no pink meat and juices should run clear when sliced. Spaghetti/ Pasta to be served steaming hot.
Char Siew Rice
Mixed Vegetable Rice
Goreng Pisang, Curry Puff, Otah, Satay
Indian Rojak, Roti Prata, Thosai, Chapatti, Thali
Garlic Bread, Bread Stick, Sandwiches, Salad