From 2012, all NEA-licensed caterers are required to time-stamp all buffet meals and packed meals.
Time-stamping informs consumers of the recommended time limit for the consumption of cooked food that are kept at temperatures between 5°C and 60°C.
When catering, do display the time-stamp notice prominently at buffet tables. If you are ordering packed meals, the individual meal packets or containers should have the time stamp label pasted on them.
Time-stamp information include the "Ready-to-eat" date & time as well as the "consume by" time. Do avoid packing left-over catered food or consuming them if they are past their time limit.
You should also cater only from licensed food caterers approved by NEA.
