Cleaning of Hawker Centres

Asst Prof Tan Kheng Boon Eugene asked the Minister for the Environment and Water Resources whether the Ministry will raise the cleaning and hygiene standards in hawker centres, food courts and other eating establishments, in particular by mandating the use of detergent in routine cleaning of tables and seats at these eating establishments.

Dr Vivian Balakrishnan: Currently, the majority of food outlets have a system to clear and clean tables for their next set of customers as it makes good business sense. NEA also carries out checks as part of its inspection regime of food outlets. Operators who fail to keep their premises and tables clean are fined $300 and given four demerit points. In 2011, 36 food outlets were fined for such infringements.

In the case of hawker centres, table-cleaning issues usually arise because of cheap sourcing by the stallholders, resulting in inadequate levels of service, especially during peak hours. NEA has been working with the respective hawkers associations in hawker centres to engage cleaning companies accredited under NEA's Clean Mark Scheme, as a measure to raise cleaning standards. Cleaning crews employed by companies accredited under NEA's Clean Mark scheme are required to attend skills training in the Environmental Cleaning Singapore Workforce Skills Qualifications (WSQ) modules, where proper cleaning practices are taught.

Going forward, NEA is working on a set of cleaning standards that operators of food and beverage establishments can incorporate in their contracts with cleaning companies. These will include guidelines on cleaning methodology, compliance with health and safety requirements, and a system for quality assessment. NEA also intends to license cleaning companies over the next two years. Licensed cleaning companies must, amongst other requirements, ensure that their workers are trained in relevant cleaning courses approved by NEA.

In the meantime, NEA will continue to educate operators to adopt proper table cleaning systems. Members of the public who patronise eating establishments can also do their part by keeping the place clean for the next user.

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