Page 16 - DCCiS 2019_12Sept
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Federation Standards Development Organisation and SPRING, in close consultation with a wide range of players from the public and private sectors. This included about 20 industry members such as JR Group and Royal Vending. It covers guidelines on issues such as how long the food is kept in the machine, and how the machine is being maintained.”
As ready meals dispensed by vending machines are not subjected to any further cooking to destroy any harmful micro-organisms that may be present, the standard developers have deemed it prudent to set detailed guidelines for vending machine operators to observe in order to ensure the safety of their products.
Apart from general guidelines such as expiry date and the need for seasoning and condiments to be individually packed in single- serve containers, the TR 57 lays down hygiene
practices required for food vending machines, including where the machines should be located, how the food should be transported from the factories to the machines as well as the temperature range the machines should maintain to restrict the growth of microorganisms.
By spelling out in detail, the TR 57 offers protection to consumers by ensuring that food dispensed from vending machines is not only good to eat but also safe to eat. It also helps food companies meet the local licensing requirements, thereby speeding up the time for commercialisation of products.
The operational guidelines are “practical for new players entering the food vending industry”, said Jae Teo, managing director of Royal Vending, one of the  rst vending machine operators in Singapore.

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