This is a full version of NEA-SFA’s reply issued to the media agency; published in The Straits Times, 17 Dec 2022.
Everyone has a part to play to keep dining spaces clean
We thank Wee Gim Leong and Tan Chor Hoon for their feedback (Food centres • Many are dirty due to lack of cleaners, Dec 3; Food centres • Take steps to clean up food centres, so we can be proud of our hawker culture, Dec 10).
The mandatory return of used crockery, cutlery and trays by patrons has brought some relief to cleaners in terms of collecting these items from tables at public dining spaces. There has not been a reduction in cleaners, as they are still needed to upkeep the cleanliness and hygiene of dining places, sort crockery, and wipe and sanitise the tables.
To help cleaners better manage their workload, the cleaning workflow has been revised with a team of cleaners focusing on wiping and sanitising tables, while another team sorts and clears the returned crockery and trays at return points.
With the implementation of the Environmental Sanitation regime at hawker centres, Premises Managers need to ensure that tables are cleaned and disinfected after each day’s operation. This is on top of wiping and sanitising by cleaners during the centres’ operations. As part of licensing conditions, operators are required to provide and maintain tray return infrastructure in the premises’ dining area. The National Environment Agency (NEA) and Singapore Food Agency (SFA) will not hesitate to take enforcement action against licensees who fail to comply with requirements. This includes fines and suspensions. Since July 2022, SFA has carried out targeted checks and taken enforcement actions against 29 premises.
Overall, there are fewer reported instances of pests and bird nuisance since mandatory tray and crockery return is implemented. There has also been fewer negative feedback from patrons about table cleanliness as more patrons are aware and playing their part to clear their trays and crockery. We have also received feedback from patrons sharing that it is now easier and faster to get a clean table.
Nonetheless, NEA and SFA appreciate that there is still room for improvement at some public dining spaces especially during peak hours and we are working with cleaning contractors to improve service standards. Patrons can also help by continuing to clear used crockery, cutlery and trays, and any litter. These acts of self-service contribute to higher levels of public cleanliness and hygiene, and make it less laborious for the local ageing cleaning workforce.
The public can contact the agencies should any table-cleanliness issue be observed at hawker centres, coffeeshops and food courts.
Andrew Low (Mr)
Group Director, Hawker Centres Group
National Environment Agency
How Siew Tang (Ms)
Director
Operations Management Department
Joint Operations Division
Singapore Food Agency