What is SS 583:2013?
With effect from 1 June 2014, all caterers are required to submit a proper Hazard Analysis Critical Control Point (HACCP)-based FSMS with reference to the Singapore Standard SS583:2013 as a basic guide.
The Food Safety Management System (FSMS) provides a preventative approach to identify, prevent and reduce food-borne hazards. This is to minimise the risk of food poisoning and to make food safe for consumption. A well designed FSMS with appropriate control measures can help food establishments comply with food hygiene regulations and ensure that food prepared for sale is hygienic and safe for consumers.
Benefits of SS 583:2013?
To improve the food hygiene standards in the retail food industry, NEA, together with SPRING Singapore and key industry players, have developed a Singapore Standard SS583:2013 for Guidelines on Food Safety Management System. The Singapore Standard is a simple and easy to follow step-by-step guide to provide help for the retail food industry to draw up and implement an FSMS.