Yes, selling homemade food in Singapore is legal under strict licensing and compliance frameworks enforced by the Singapore Food Agency (SFA). Home-based food businesses must adhere to the SFA’s Home-Based Small Food Establishment (HB SFE) scheme, which mandates hygiene standards, food safety training, and zoning restrictions. The 2026 regulatory review introduces stricter traceability requirements for high-risk foods, aligning with Singapore’s broader food resilience strategy.
Key Regulations for Selling Homemade Food in Singapore
- Licensing and Zoning: Operators must obtain an HB SFE license, restricted to residential premises in approved zones. Commercial or mixed-use properties are ineligible. The SFA conducts site inspections to verify compliance with structural and operational guidelines.
- Food Safety and Hygiene: Mandatory Food Hygiene Course (FHC) certification for at least one operator. Strict segregation of food preparation areas from living spaces, with dedicated storage for raw ingredients and waste. Cross-contamination risks must be mitigated via designated utensils and cleaning protocols.
- Product Restrictions and Labelling: Only low-risk foods (e.g., baked goods, preserved fruits) are permitted. High-risk items (e.g., meat, dairy) require additional approvals. All products must display the operator’s license number, expiry date, and allergen warnings in English or Chinese.
Non-compliance risks fines up to S$10,000, license revocation, or legal action under the Environmental Public Health Act. The SFA’s 2026 updates emphasize digital record-keeping for ingredient sourcing and batch tracking, reflecting Singapore’s push for transparency in the food supply chain.