SPEECH BY MR LEE YI SHYAN MINISTER OF STATE FOR TRADE AND INDUSTRY AND MINISTER-IN-CHARGE OF ENTREPRENEURSHIP AT MINISTERIAL VISIT TO SAKURA PTE LTD AT 10AM ON THURSDAY, 6 DECEMBER 2007 AT CLEMENTI WOODS PARK OUTLET
Mr. Kelvin Ong, Director, Suki Group,
Mr. Ang Kiam Meng, President, Restaurant Association of Singapore,
Mr. Loh Khum Yean, Chief Executive, SPRING Singapore,
Distinguished Guests,
Ladies and Gentlemen,
Good Morning,
I am delighted to join you here at Sakura Restaurant this morning.
Recently, Singapore took the third spot for fine dining in the annual Country Brand Index 2007 by Future Brand. We came hot on the heels of France and Italy which are renowned for their gastronomic offerings.[1] Not surprisingly, dining accounts for 13% of our tourism receipts, making it the third largest tourist spending after shopping and accommodation.
We are encouraged by these findings. However, in order for our F&B companies to remain competitive and popular amongst diners, both locals and tourists, they must continue to maintain their high standards and enhance the quality of their offerings. They must innovate and differentiate themselves.
In Singapore we are known for our high standards in safety, hygiene and quality. We should continue to ensure that such trust and confidence remains.
Update on Pilot Food Safety Programme
Recognizing food safety as a critical capability for the F&B business, SPRING Singapore launched a pilot Food Safety Programme last year, in partnership with the National Environment Agency and Restaurant Association of Singapore. This is to help our food companies acquire the necessary capabilities to be HACCP-certified. HACCP stands for Hazard Analysis Critical Control Point.
I am pleased that we now have 13 companies championing the drive to raise the industry’s food safety standards through the pilot programme. These 13 companies, with 19 establishments and four central kitchens, are expected to be HACCP-certified by February next year. Another 10 companies with 15 establishments are also currently in discussion with SPRING to come on-board the food safety journey soon.
Sakura’s Food Safety Implementation
Through Sakura’s sharing earlier, we can see that the implementation of HACCP has helped to boost the confidence of management and staff in ensuring that the food prepared and served is of the highest quality and hygiene. Best of all, they are safe for consumption. This is an assurance they can offer to their customers.
Conclusion
For Singapore to become a vibrant and innovative gastronomic city, it is critical for food to be safely prepared and served with excellent service. I am confident that Singapore can continue to uphold its high food safety standards that differentiate our products and services in the global market. I urge more F&B companies to adopt higher food safety standards the HACCP certification.
Thank you.
[1] The Straits Times, 14 November 2007