Singapore Engineering Consultation – Food Manufacturing Consultants

• Building Plan
• Fire Sprinkler Systems
• Fire Suppression Systems
• Mechanical & Electrical Works
• Mechanical & Ventilation Systems

• A&A Works
• Air Conditioning Works
• Hacking Permit
• Outdoor Refreshment Area (ORA)

• Carparks Approval

• Change of Use
• A&A Projects

(Eg. Acendas Pte Ltd, Jurong Town Corporation, Mapletree Investment Pte Ltd, etc.)

• A&A Projects

This program assists operators within the food chain in creating good hygiene practices (GHP). It does so by establishing hygiene monitoring systems and Standard Operating Procedures (SOPs) for industry personnel. This program overlaps with other FSMS and is a crucial component of food safety.

These SOPs can extend from production to distribution. Emphasis is on hazards risk identification (physical, biological, and chemical) and their eventual mitigation. In addition, personnel are given the training to observe hygienic practices throughout the food production process. This certification ensures that food production practices are both safe and sanitary.

This program aims at helping operators in creating an operation that is both sustainable and practical. One of the elements crucial to long-term sustainability is a thorough assessment of what keeps the operation running. This program helps operators in identifying important resources such as raw materials, and essential skills that are necessary. It can also involve the conception of food and service presentation to consumers.

Successful identification of these elements can allow for better management. This program allows operators in developing strategies that maximise the potential of their establishments by leveraging existing resources. If properly implemented, it can enrich both the operator experience as well as the final consumer experience. In short, good food service concepts and resource management are significant contributors to sustainability.

Preparing food in a suitable environment is an essential factor affecting many other aspects of production quality. This program assists manufacturers in creating adequately designed food plants and central kitchens. Central kitchens and food plants are centralised locations where food will be prepared. Food products will then undergo distribution and selling to consumers.

This program also aims to help organisations in ensuring food safety, regulations compliance, and adequate facilities. These are all vital elements that organisations need to establish brand and consumer trust. An excellent and thought-out design of the workplace can further enhance the efficiency and effectiveness of the entire operation. In short, a well-designed facility can help organisations ensure that there is no compromise to food quality and safety.

This is a sanitation program that intends for the regulation of matters related to cleaning operations. Sanitation and sanitary practices are some of the most basic preventative measures against potential hazards. These hazards can occur in any stage of production, storage, and distribution. Hence, it warrants great attention and due consideration.

The program strives to help manufacturers create cleaning activities that are cost-effective, non-labour intensive, effective, and efficient. Knowledge and skills relating to cleaning can be more accessible under this program. This allows operators great access to resources they can use to achieve excellent workplace hygiene. Excellent hygiene is paramount to food safety and is an indispensable component to any organisation that handles food.