Food & agriculture

David Hoe raised concerns regarding the food safety practices for central kitchens under the Singapore Food Agency (SFA) and their role in supplying school meals, inquiring about the specifics of stepped-up surveillance and potential higher-risk classifications for these kitchens. Goh Hanyan clarified that central kitchens are licensed and subjected to frequent inspections, with additional scrutiny for those with repeated safety lapses, and that SFA ensures compliance from ingredient suppliers through licensing. The SFA is also enhancing food safety management systems in collaboration with schools and central kitchens to cover the entire food preparation and distribution process. Additional requirements for central kitchens include a unidirectional food handling process and the appointment of food hygiene officers to oversee safety measures.

Elysa Chen raised concerns about the challenges schools face in securing canteen stallholders and the potential impact of a central kitchen on food waste while enhancing food safety and nutrition. Desmond Lee explained that the Central Kitchen Meal Model operates on a demand-driven basis, which minimizes food wastage by aligning meal production with actual demand. The model ensures food safety through standardized preparation processes and maintains nutritional quality by adhering to guidelines from the Health Promotion Board's Healthy Meals in Schools Programme.

Yip Hon Weng asked about the data supporting the removal of mask and spit guard requirements for food handlers from January 1, 2026, and inquired about managing aerosolized pathogen transmission without physical barriers. Grace Fu Hai Yien stated that the requirements were initially implemented as COVID-19 public hygiene measures and remain relevant. The Singapore Food Agency's analysis showed that low food handler usage of masks and spit guards poses a low risk of food contamination compared to other factors like sanitation and temperature management. Food businesses are encouraged to maintain hygiene best practices, and food handlers are advised not to work when unwell.

Nadia Ahmad Samdin asked about the benefits for Singaporeans and opportunities for Singapore businesses from the Strategic Food Partnership (SFP) with New Zealand, launched in October 2025. Minister Grace Fu highlighted that the SFP aims to enhance food cooperation through trade, supply chains, and biosecurity, ensuring a steady supply of essential goods during disruptions. The partnership includes exploring regionalization arrangements for animal diseases to minimize trade disruptions and facilitate food trade between the two countries. Samdin requested further details on global partnerships and potential collaborations, to which Fu suggested a more in-depth discussion during the upcoming Committee of Supply debate.

Yip Hon Weng raised questions regarding the revised 2035 targets for fiber and protein production, asking how they compare to the previous "30 by 30" targets and how the Ministry will ensure these targets are sustainable. He Ting Ru inquired about the rationale behind the new targets, the measurement of food security, and the implications of extending deadlines due to challenges. Senior Minister of State Zaqy Mohamad explained that the Singapore Food Story has evolved to prioritize food resilience through local production and diversification while emphasizing the need for capability building in farming. Additional concerns were raised about job creation for local farms, potential impacts on food prices, and the government's support for farms transitioning to meet new targets. The Ministry aims to enhance local food production viability through technology, grants, and connecting farmers with retailers, while maintaining free market principles without imposing quotas.

He Ting Ru asked about the reasons for the early termination of Timbre's tenancy at One Punggol Hawker Centre and the possibility of NEA managing it directly. Grace Fu Hai Yien responded that Timbre and NEA mutually agreed to end the tenancy due to operational challenges, with the termination set for August 14, 2026, to allow a smooth transition to a new operator. NEA has no plans to manage the hawker centre directly, which will remain a Socially-conscious Enterprise Hawker Centre.

Dennis Tan Lip Fong raised concerns about support for farms that invested in technology to meet the original "30 by 30" food sustainability target, questioning how they will transition to new protein and fibre targets for 2035 and what grants or offtake schemes are available. He also asked why certain vegetables were excluded from the revised definition of "fibre". Chua Kheng Wee Louis inquired about any food types excluded from the new 2035 targets and whether these targets are intended to be realistically achievable. Grace Fu Hai Yien indicated that these questions will be addressed at a future sitting on January 13, 2026, for a comprehensive response.

Multiple members of Parliament raised inquiries about the management and effectiveness of Singapore's national food stockpiling, focusing on issues such as avoiding food wastage, maintaining nutritional value, and the processes behind stockpiling decisions. The Senior Minister of State for Sustainability and the Environment, Zaqy Mohamad, emphasized that food stockpiles serve as a critical buffer during supply disruptions but are not intended to influence market prices. The government is working with the private sector to ensure proper storage conditions and regular inspections to maintain food safety while aiming for minimal wastage through efficient management practices. There are currently no stockpiles of alternative proteins, and stockpiling decisions consider national security and economic stability without impacting food prices directly.

David Hoe inquired about the progress of the Singapore Food Agency's partnerships with Institutes of Higher Learning and local farms in creating diploma courses and internships for the agri-food sector. Grace Fu Hai Yien responded that the SFA has developed Pre-employment Training (PET) and Continuing Education and Training (CET) programs, providing students and adult learners with relevant skills for careers in the agri-food sector, along with structured internship opportunities. As of October 2025, there are eight PET and CET programs, including SkillsFuture short courses, designed to meet industry needs. These programs also aim to equip students with cross-disciplinary skills to enhance their adaptability and employment opportunities across various sectors.

• The Ministry of Education (MOE) is implementing a central kitchen meal model in schools starting January 2026, with a focus on compliance with food safety standards set by the Singapore Food Agency (SFA).
• Central kitchen operators must ensure food is prepared by certified handlers, maintain temperature-controlled conditions, and implement accurate food labeling and hygiene oversight.
• The SFA will enhance inspections of central kitchens, employing a risk-based approach to monitor food safety more closely due to the high volume of food prepared.
• Contingency plans are required from operators to address supply disruptions, including rapid notification protocols and backup meal arrangements.
• MOE will monitor student health and coordinate with health authorities in case of potential food safety incidents.

• Joan Pereira raised concerns about food safety and hygiene issues at school canteens, questioning trends since 2022 and the frequency of inspections.
• Desmond Lee responded that canteen operators must comply with strict hygiene regulations set by the Singapore Food Agency, including certification for food handlers.
• He noted that food safety incidents in schools have been isolated and managed effectively, with prompt medical support and investigations initiated when necessary.

• Mr. Cai Yinzhou inquired about the availability of data on local farms offering public tours and educational visits, including a breakdown between land-based and sea-based farms.
• Minister Grace Fu stated that the Singapore Food Agency (SFA) provides a list of land-based farms offering tours, while visits to sea-based farms are discouraged for safety and biosecurity reasons.
• The SFA is focused on enhancing local farm productivity and collaborates with various agencies to promote awareness of local produce through educational initiatives.

Cai Yinzhou asked about the proportion of local workers in sea-based fish farms who are graduates from local Institutes of Higher Learning or Continuing Education and Training programmes related to aquaculture, as well as their employment status in funded farms. Grace Fu noted that the Singapore Food Agency does not track data on graduates from these institutions who work in sea-based fish farms or those employed by farms receiving funding under the Agri-Food Cluster Transformation Fund.

Gabriel Lam raised concerns about the effects of illegal hawker stall subletting on food prices, particularly regarding hidden rent costs for consumers, the impact on younger aspiring hawkers, and measures to ensure fair access for new entrants. Grace Fu indicated that the National Environment Agency (NEA) opposes subletting and conducts inspections to prevent rent-seeking behavior, issuing warnings and termination notices to non-compliant stallholders. NEA promotes fair access for new entrants through a transparent stall bidding system, ensuring that applicants must personally operate their stalls and do not sublet, with clear terms outlined in tenancy agreements.

Ng Shi Xuan raised a question about mandating specific types of stalls, like economy rice stalls, in Socially-conscious Enterprise Hawker Centres (SEHC). Grace Fu Hai Yien responded that SEHC operators curate stall selections based on patron needs and demands. The Ministry will take Ng's suggestion into consideration.

Valerie Lee asked about the possibility of establishing a framework for educational tours to offshore fish farms or kelongs to promote local produce and cultural identity. Grace Fu Hai Yien responded that the Singapore Food Agency (SFA) is focusing on supporting local farms and enhancing productivity, but visits to offshore fish farms are not encouraged for safety and biosecurity reasons. The SFA is collaborating with various agencies, including the Ministry of Education, to raise awareness about the benefits of local produce through other initiatives.

Dr. Choo Pei Ling raised concerns about the implications of the US government shutdown on food and medicine imports to Singapore and how the Ministry ensures their safety. Grace Fu Hai Yien responded that Singapore has independent processes to ensure the safety of imported food and medicines, including accreditation for high-risk food sources and regular monitoring by the Singapore Food Agency (SFA). The Health Sciences Authority (HSA) registers medicines to ensure they meet strict international standards and conducts ongoing checks. Both agencies are prepared to take swift regulatory action to protect public health if necessary.