SS 583:2013 Food Safety Management System (FSMS)
With effect from June 2014, all caterers will be required to submit a proper Hazard Analysis Critical Control Point (HACCP)-based FSMS with reference to the Singapore Standard SS 583:2013 as a basic guide. This is in accordance with the new requirement in the revised Code of Practice on Environmental Health (COPEH), where all new and existing caterers are required to implement a HACCP-based FSMS before obtaining or renewing their license.
Competitive Advantages of SS583:2013
- Part of the legal requirement for carter before obtaining or renewing their license
SS583:2013 adopt similar concept with ISO 22000, which include:
- Develop a series of procedure according to standard requirement
- Identify role and responsible in every stage of food production that ensure in placed of food safety practices
Process Flow
Initial
Consultation
Our consultant will contact you to gather information about your organization to understand your company needs and ISO standard requirements.
Gap Analysis and Planning
Assess your organization’s current practices and identify gaps. Develop a plan to address the gaps and achieve ISO compliance.
Documentation and Implementation
Develop necessary documentation, policies, and procedures. Implement the changes and new processes within your organization.
Training and Awareness
Provide training to employees on ISO standard requirements and their roles in the implementation.
Internal Audits
Conduct internal audits to assess the effectiveness of the implemented ISO management system and identify areas for improvement.
Certification Audit and Issuance
Receive the ISO certification, upon successful audit from an accredited certification body.