1. The Multi-Ministry Taskforce (MTF) announced on 19 May that Singapore would exit the Circuit Breaker from 2 June and resume activities in three phases. On 15 June, the MTF announced that Phase 2 will commence on 19 June. Apart from a short list of exceptions, Phase 2 will see the resumption of most activities, including the reopening of food and beverage (F&B) establishments selling predominantly beverages and resumption of dine-in services.


2. To provide a safe environment for customers and workers, F&B establishments currently in operation, and those that will reopen in Phase 2, must implement Safe Management Measures, as required by the Ministry of Manpower (MOM) and comply with the COVID-19 (Temporary Measures) (Control Order) Regulations.


3. In addition, F&B establishments are required to comply with the measures set out by Enterprise Singapore (ESG), Housing & Development Board (HDB), Singapore Food Agency (SFA), Singapore Tourism Board (STB) and Urban Redevelopment Authority (URA) in this document. The information in this document supersedes that in previous advisories or statements.



Resumption of food service operations

4. For Phase 2:
   1. Standalone F&B establishments¹ predominantly selling beverages can resume operations.
   2. F&B establishments can provide dine-in services, provided there is no provision of Public Entertainment².
   3. Sales and consumption of alcohol in all F&B establishments will be prohibited after 2230hrs daily.
5. The list of businesses that are allowed to operate from 19 June 2020 can be found on MTI’s website (https://covid.gobusiness.gov.sg/permittedlist). Businesses in this list do not need to apply to MTI for exemption before resuming operations. They are required to submit the number of workers who are working on-site using the GoBusiness portal (https://covid.gobusiness.gov.sg) within two weeks of the date of resumption of on-site operations.



Safe Management Measures – Customer-facing Operations/Front-of-house

6. The following measures apply to all customer-facing operations of F&B establishments:
   
   
   1. Table and seating management
   1. Each table or group must be limited to 5 or fewer persons, with at least one-metre spacing between tables or groups³.
   2. Where tables/seats are fixed, tables/seats should be marked out to accommodate groups of no more than 5, while ensuring at least one-metre spacing between groups.
   3. Self-service buffet lines must be suspended⁴ .
   2. Queue management
      1. F&B establishments are to clearly demarcate queue lines, and must ensure at least one-metre spacing between customers at areas such as entrances and cashier counters (e.g. through floor markers).
   3. Crowd management
      1. Live music, radio broadcasts and all forms of television/video screenings and other forms of public entertainment such as dancing, darts or karaoke are not allowed.
      2. All common play areas for children/toddlers/infants in F&B establishments must be closed.
   4. Contact tracing
      1. F&B establishments with seated diners must implement SafeEntry⁵ for customers and visitors. Those that only provide takeaway and/or delivery, where there is negligible or transient interaction with customers, are not required to do so.
   5. Health checks
      1. F&B establishments with seated diners must conduct temperature screening⁶ and checks on visible symptoms⁷ for customers at entrances, and advise those with fever and/or who appear unwell to visit a doctor before turning them away⁸. Those that only provide takeaway and/or delivery are not required to do so.
   6. Cleanliness and hygiene
   1. All employees, customers, delivery personnel and other onsite personnel must put on their masks properly at all times⁹, except when eating and drinking.
   2. F&B establishments must ensure that common spaces and items (e.g. utensils placed in common spaces), as well as high-touch surfaces (e.g. counters, menus) and interactive components (e.g. iPads, smart kiosks), are frequently cleaned/disinfected.
   3. Any communal amenities (e.g. drinks dispensers and common condiments), as well as self-service food samples, must not be used.
7. F&B establishments should put up clear signages to remind customers of the above measures (in Para 6) where applicable, and train and deploy service personnel to provide clear communication to customers on safe distancing measures.


8. Refer to Annex A [PDF, 150KB] for other recommended guidelines.



Safe Management Measures – Workplace Premises¹⁰/Back of House/Kitchen

9. To ensure COVID-safe workplaces, F&B establishments should take care of their workers, workplaces and those who may become unwell at their workplaces, as outlined in MOM’s Requirements for Safe Management Measures at the workplace. Refer to MOM’s website for greater details and Annex B [PDF, 119KB] for a summary of these measures.



Enforcement of measures

10. Government agencies will be conducting inspections following Phase 2 reopening to check on the proper implementation of the Safe Management Measures. Under the COVID-19 (Temporary Measures) Act passed in Parliament on 7 April 2020, first-time offenders will face a fine of up to S$10,000, imprisonment of up to six months, or both. Subsequent offences may face a fine of up to S$20,000, imprisonment of up to twelve months, or both.


11. Businesses that do not implement or comply with the government’s requirements on safe management measures may be ineligible for government grants, loans, tax rebates and other assistance.

Annex C [PDF, 187KB]: Checklist of Safe Management Measures (customer-facing operations)

Join URA's mailing list to get the latest updates on current and future plans and developments around Singapore. Click here to subscribe.

¹These would be F&B establishments that are issued food shop licences by SFA, with the exception of those with SFA food shop licences under the Pubs, Bars, Nightclubs and Discos categories.

²Public Entertainment activities are as per defined under the Public Entertainments Act.

³F&B establishments may use the bar counters to seat and serve meals to dine-in customers, but must ensure there is at least one-metre spacing between groups of diners.

⁴This also applies to catering companies providing meals on other premises. They must not offer self-service buffet line, but may offer individually packed options instead.

⁵More information on SafeEntry and a full list of places where SafeEntry must be deployed can be found at https://www.safeentry.gov.sg/deployment. Businesses should note that SafeEntry can be done via QR code/NRIC scanning, or manual entry of NRIC number & particulars through a dedicated device. Businesses should not decline entry to visitors unless the individual does not use SafeEntry QR or SafeEntry NRIC application and refuses to provide particulars to assist with manual entry.

⁶Individuals with temperatures above 38 degrees Celsius are considered to be having a fever.

⁷Notable visible symptoms to look out for include: (a) coughing; (b) sneezing; (c) breathlessness; and (d) a runny nose.

⁸F&B establishments with seated diners in malls need not conduct temperature screening and checks on visible symptoms for customers if the mall is already doing so. They should however do so, if they operate outside the mall hours.

⁹Under the COVID-19 (Temporary Measures) (Control Order) Regulations 2020, every individual must wear a mask over the individual’s nose and mouth at all times when the individual is not in his or her ordinary place of residence. Refer to MOH’s latest guidance for use of masks and face shields at https://www.moh.gov.sg/news-highlights/details/guidance-for-use-of-masks-and-face-shields.

¹⁰Refer to the F&B establishments’ back-of-house operations involving employees, including at offices, warehouses and manufacturing facilities.