Registration is closed.
- 4th August, Friday
- 10:00am to 4:00pm
SMF House, Level 1, E1.4 Classroom, 2985 Jalan Bukit Merah Singapore 159457
The Food Standards Industry Series consists of in-depth workshops customised for food companies that are interested in implementing standards to build up their capabilities, adopt best practices, improve productivity, and facilitate market access to move up the value chain. These workshops will cover new and existing standards that are relevant to food companies in areas such as food safety, cold chain management, food safety management systems and food wastage management.
Please click here for details on the brochure.
This Technical Reference (TR) covers the hygiene guidelines for operations which involves the supply and replenishment of food and related accessories, design, installation and maintenance of vending machine that enables compliance with regulatory requirements. It aims to provide practical guidance and advice on the hygiene of food, and the temperature control requirements for those operating in and/or intend to venture into the vending industry.
This TR is intended for vending machines operators where there is a transaction at the point of sale. It could also be useful for operators or suppliers of dispensing machines that do not have retail transactions to use this TR as a guide for best practices.
This workshop will give an overview of TR 57: 2017 on its hygiene requirements. Participants will learn the various clauses in this TR. There will be a sharing from business consultant on vending industry as a new business model for manufacturers and retailers. This workshop will conclude with a site visit to Chef-In-Box outlet.
Who should attend
- Designer for vending machine
- Purchaser for vending machine
- Supplier of food for vending machine
- Maintenance personnel for vending machine
- Vending machine operators
- Food safety officer
Programme is tentative and is subject to change at the sole discretion of Singapore Manufacturing Federation.
Should you require further information or assistance, kindly contact Esther Chia at