Designing a Food-Factory Unit for SFA Licensing
SFA licensing rewards buildings that are specified for food production from concept stage. Here's the checklist that matters before you commit to a unit.
Singapore Food Agency (SFA) licensing is far smoother when the base building was engineered for food production rather than retrofitted from a general light-industrial shell. The hard-to-change items are structural, so they belong at the top of any unit checklist.
The non-negotiables
- Floor loading sufficient for heavy equipment and stored product
- Ceiling height for extraction, mezzanines and tall machinery
- Kitchen exhaust ducts (KED) routed to roof
- Grease traps and proper drainage to support hygiene zoning
- Three-phase power scaled to the production line
Layout and hygiene zoning
SFA-licensable workflows separate raw, cooked and packing areas. A unit that already provides clean drainage falls and the right service risers makes that zoning easier to lay out — and easier to pass inspection.
How this looks in practice
At Harrison Food Building, units are specified with 12.5 kN/m² loading, generous ceiling heights, KED, grease traps and per-unit toilets. Reference layouts for bakery, central kitchen, sauce-and-paste and premixture setups are shown on the floor plan page, with the full provisioning detail on the amenities page.