From January 1, 2026, food handlers in Singapore will no longer need to wear masks or spit guards as part of licensing conditions, the Singapore Food Agency (SFA) announced in an updated advisory on Thursday (Dec 4). SFA said it had assessed the food safety risk from not using such protective gear to be low.
“Food contamination has primarily been due to inadequate sanitation, poor handling and temperature management, and contact between raw and ready-to-eat foods,” SFA added.
Current rules and changes
Since April 2020, all food handlers involved in preparing, cooking, packing, or serving food and drinks have been required to wear masks or spit guards to prevent contamination. The decision to lift the requirement is part of SFA’s regular review of its food safety framework to ensure regulations remain relevant.
While the protective gear will no longer be mandatory, SFA still encourages food outlets to use masks or spit guards as a “good practice” and to maintain strong food safety measures. SFA also reminded operators that these items should be kept clean, as dirty masks or guards could spread contamination.
SFA statement
On the change, Dr Tan Lee Kim, SFA’s director-general of food administration and deputy CEO, said: “We take into consideration industry feedback, though ultimately our food safety policies are based on science and evidence.” SFA added, “Food safety is a joint responsibility as food can be contaminated anywhere along the food chain. While SFA continues to be vigilant and works to ensure that regulatory measures are in place and properly enforced, the industry and consumers must also play their part.”
Industry response
The Restaurant Association of Singapore (RAS) welcomed the review, praising SFA for its “close consultation and partnership approach.” RAS president Benjamin Boh said, “Food safety and hygiene have always been paramount to all operators in our industry. Our members and F&B operators are fully committed to upholding the highest standards of food safety practices, which may evolve over time, such as the mask requirements.”
Professor William Chen, director of the Future Ready Food Safety Hub at Nanyang Technological University, noted that while masks can help reduce cross-contamination, food safety depends on multiple factors. “Wearing a mask is just one of the steps to enhance food hygiene and also reduce cross-contamination if food handlers are unwell,” he said. “In other words, wearing masks is good food hygiene practice but may not be mandatory.”
