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What is SS 583:2013?
The Singapore Standard SS583:2013 will serve as the foundation for all caterers' HACCP-based FSMS as of 1 June 2014.
FSMSs is designed to identify, prevent, and reduce the risk of food-borne illnesses. In order to minimize the risk of food poisoning and make food safe for consumption, this process is used. The implementation of a well-designed FSMS, coupled with appropriate control measures, can help food establishments comply with food hygiene regulations and prepare food for sale in a hygienic and safe manner.
The NEA, SPRING Singapore, and key players in the retail food industry have developed a Singapore Standard SS583:2013 for Guidelines on Food Safety Management Systems in order to improve the food hygiene standards in this industry. An FSMS for the retail food industry can be developed and implemented following the Singapore Standard, which provides a simple, step-by-step guide.
Dynamic Safety provides best consulting service to a SS583:2013 certificate.