What every restaurant, café, and bar owner must know before starting renovation

Renovating an F&B space in Singapore isn’t just about choosing tiles, designing feature walls, or perfecting your lighting mood. Before any of that, your foundation has to meet SFA (Singapore Food Agency) requirements — the governing rules that determine whether your outlet can legally prepare, handle, and sell food.

If you are planning a new F&B concept or renovating an existing outlet, understanding SFA standards early will save you months of delays, costly rectifications, and unnecessary stress.

This guide breaks down the SFA requirements in a simple, practical way — from kitchen layouts to ventilation, flooring, waste management, and licensing.

What Is SFA & Why Does It Matter?

The Singapore Food Agency (SFA) regulates food hygiene, safety, and structural requirements for all food establishments. Their guidelines ensure that your F&B space:

• Prevents contamination

• Supports proper food handling workflow

• Avoids pest issues

• Maintains hygiene throughout operations

• Meets fire and ventilation standards

In short — if your design doesn’t meet SFA requirements, your outlet cannot open.

1. Layout & Workflow Requirements (One-Way Flow)

SFA expects a clean, logical workflow to prevent cross-contamination. This includes:

• Clear separation between clean & dirty zones

Food prep areas cannot be beside dishwashing sinks.

Raw food areas must be separated from cooked food areas.

• Incoming goods → storage → prep → cooking → service

This “one-way flow” prevents food from being re-exposed to contaminants.

• No backflow

Clean plates cannot pass through raw food areas. Dirty plates cannot cross clean cooking zones.

Designer Tip:

→ Always map your workflow before choosing finishes or equipment.

2. Flooring, Walls & Ceiling Requirements

These may seem simple, but they are the most common reasons renovations fail SFA checks.

SFA-Approved Flooring

• Must be non-slip, impervious, washable

• Typically: epoxy, vinyl, homogenous tiles

• NO cement screed, wood floors, matte porous tiles in kitchen areas

Walls

• Must be smooth, light-coloured, washable

• Tiles or vinyl panels are recommended for wet areas (sinks, dishwashing, cooking zones)

Ceilings

• Must be smooth and mould-resistant

• NO exposed wiring or ducting above food prep areas

• Access panels must be provided for maintenance

3. Ventilation, Exhaust & Hood Requirements

This is crucial — especially for restaurants handling grease, smoke, or heavy cooking.

SFA Requires:

1. Proper hood & exhaust system

2. Grease trap and grease filtration

3. Ducting that leads directly outside (not into common corridors)

4. Regular cleaning (often yearly)

5. Adequate airflow to prevent heat buildup

Common Rejection Issues:

• Ducting routed incorrectly

• No access panels for cleaning

• Insufficient extraction capacity

• Sharing exhaust with another unit without approval

If your F&B concept uses open flame cooking, grilling, or frying, expect stricter checks.

4. Plumbing, Grease Trap & Drainage Requirements

Grease Trap (Mandatory for most F&B outlets)

SFA requires:

• Proper grease trap connection

• Grease trap size according to your kitchen equipment

• Accessibility for monthly maintenance

• Clear piping layout (no hidden pipes buried under concrete)

Sink Requirements

Every kitchen must have:

• Handwash basins with soap + hand dryer/paper towel

• Food prep sinks

• Mop sink or floor trap area

• Dishwashing sink (2- or 3-compartment) depending on operations

Drainage

• Sloped floors for easy washing

• Floor traps with grating

• No standing water after washing

5. Equipment Requirements (Layout + Materials)

Approved Kitchen Equipment Materials

• Stainless steel (304 grade recommended)

• Non-corrosive, impervious materials

• No wood countertops in wet or food prep areas

• Heavy-duty equipment must be certified compliant

General Requirements

• Equipment must be spaced to allow cleaning behind & below

• Fridges & freezers must have functioning thermometers

• Storage racks must not sit directly on the floor (min 150mm clearance)

Fire Safety

• Deep fryers must be positioned safely

• Fire suppression system may be required depending on cooking method

6. Waste Management & Pest Prevention

SFA takes pest prevention very seriously because Singapore is humid and pests spread fast.

You Must Have:

1. Proper rubbish bin area

2. Covered bins in kitchen

3. Waste storage area separated from food prep

4. Regular pest control contract (NEA licensed)

Structural Requirements:

• Seal gaps in flooring and walls

• Tight-fitting doors

• No exposed holes around piping

7. Cold Storage & Food Storage Requirements

Cold Rooms / Freezers / Fridges Must:

• Maintain required temperatures (chiller ≤ 5°C, freezer ≤ -18°C)

• Have clear labeling for raw vs cooked items

• Separate shelves for raw meat, seafood, vegetables

Dry Storage:

• Shelves must be 150mm off the ground

• No cardboard boxes on floor

• No chemical storage mixed with food items

8. Front-of-House (Service Area) Requirements

Even though it's not a “kitchen zone”, SFA still regulates:

Serving Counter

• Must be easy to clean

• No exposed raw food

• No placing POS next to open food

Self-Service Zones

• Must include sneeze guards if food is displayed

• Must maintain temperature control for displayed food

9. Documentation, Licensing & Approvals

Before Renovation:

1. Submit layout plans to SFA for Plan Approval

2. Include exhaust, plumbing, equipment list, grease trap details

3. Update any changes before construction

After Renovation:

1. Request Pre-Licensing Inspection

2. Address any rectification notes

3. Apply for F&B Licence via GoBusiness portal

4. Display licence at the premises

10. Common Reasons F&B Renovations Fail SFA Checks

Here are the top mistakes we see in Singapore:

• Handwash basin missing or located too far

• Using porous/rough tiles in the kitchen

• Exposed ceiling ducts/wires in food prep areas

• Improper grease trap connection

• Incorrect workflow (clean & dirty path cross)

• No access panels for exhaust duct cleaning

• Food prep sink not separate from washing sink

Avoiding these early saves thousands in hacking and redoing.

SFA Compliance Is Not Just a Legal Requirement — It’s Good Business

A well-planned, SFA-compliant kitchen:

• Improves cooking efficiency

• Enhances hygiene and safety

• Reduces pest risk

• Cuts long-term maintenance cost

• Prevents licensing delays

• Protects your brand reputation

If you’re renovating an F&B space, designing with SFA guidelines in mind from Day 1 is one of the smartest decisions you can make.