SSIC 56123 Food kiosks mainly for takeaway and delivery
Companies in This Category (4,663)
JIAJIA PIN WEI
Incorporated May 2026
SSIC: 56123
Primary SSIC
Live
VIP LAND
Incorporated May 2026
SSIC: 56123
Primary SSIC
Live
MATCHA SIS
Incorporated May 2026
SSIC: 56123
Primary SSIC
Live
MU CHA
Incorporated May 2026
SSIC: 56123
Primary SSIC
Live
BIJI COFFEE AND CONSULTANCY PTE. LTD.
Incorporated May 2026
SSIC: 56123
Primary SSIC
Live Company
ONEPARTY PTE. LTD.
Incorporated May 2026
SSIC: 56123
Primary SSIC
Live Company
MUNEY PHO BANH MI
Incorporated May 2026
SSIC: 56123
Primary SSIC
Live
JUIZ TEA & DELI PTE. LTD.
Incorporated May 2026
SSIC: 56123
Secondary SSIC
Live Company
THE PROTEIN POD
Incorporated May 2026
SSIC: 56123
Primary SSIC
Live
GRILLWERX BY CHEF TAJ
Incorporated May 2026
SSIC: 56123
Secondary SSIC
Live
HUNGRY THAI FOOD
Incorporated May 2026
SSIC: 56123
Primary SSIC
Live
WESTERN BOY PTE. LTD.
Incorporated May 2026
SSIC: 56123
Primary SSIC
Live Company
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Understanding SSIC 56123
The SSIC 56123 classification pertains to food kiosks mainly for takeaway and delivery. This official code is mandatory when registering a business entity with ACRA (Accounting and Corporate Regulatory Authority) in Singapore.
Key Characteristics:
- Compliance with the Singapore Companies Act (Cap. 50) regarding business registration and annual filing requirements.
- Common business structures include sole proprietorships, partnerships, and private limited companies (Pte Ltd) registered with ACRA.
- Regulatory requirements include licensing from the Singapore Food Agency (SFA) under the Sale of Food Act and compliance with hygiene standards.
Common Business Operations
Hawker stalls selling cooked food and drinks (e.g. nasi lemak, mee goreng, coffee, tea) are classified under this code.
Preparation and sale of cooked food and beverages from a fixed location, typically within hawker centres or food courts.
Examples include stalls selling chicken rice, laksa, char kway teow, and other local dishes as categorized by ACRA's SSIC guidelines.
Industry practices often involve sourcing ingredients from local suppliers and adhering to NEA's guidelines on waste management, as highlighted in EDB's food services sector reports.