Launch of SS590:2013 – Singapore Standard for HACCP-Based Food Safety Management Systems

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Launch of SS590:2013 – Singapore Standard for HACCP-Based Food Safety Management Systems

The SS590:2013, Singapore Standard for HACCP-Based Food Safety Management Systems – Requirements for any Organisation in the Food Chain was officially launched on 10th January 2014. This new Singapore Standard will replace the Singapore Accreditation Council (SAC) HACCP Document No. 2, which is the existing document for companies to attain HACCP certification in Singapore.

This factsheet below is published by the Restaurant Association of Singapore http://www.ras.org.sg

Factsheet on SS 590: 2013
Singapore Standard on HACCP-based Food Safety Management Systems –
Requirements for any Organisation in the Food Chain

Source: http://www.ras.org.sg/wp-content/uploads/2014/01/Factsheet-on-SS-590-20131.pdf

1. What is SS 590: 2013?

SS 590: 2013 is a Singapore Standard that specifies requirements of a HACCP-based food safety management system. It is to replace the SAC HACCP Document No. 2: Management of food safety based on HACCP (Hazard Analysis and Critical Contro
l Point) – Requirements for a HACCP based food management system. The latter is the current HACCP certification criteria in Singapore published by the Singapore Accreditation Council (SAC).
SS 590: 2013 is drafted as a modified adoption of ISO 22000: 2005 – Food safety management systems – Requirements for any organization in the food chain.
2. What is HACCP?

HACCP (Hazard Analysis and Critical Control Point) is a science-based systematic approach to identify specific hazards and measures for control to ensure the safety of food. It has become the universally recognised and accepted method for food safety assurance. The HACCP system consists of seven principles, namely;

1) Conduct a hazard analysis
2) Determine the Critical Control Points (CCPs)
3) Establish critical limit(s)
4) Establish a system to monitor control of the CCP
5) Establish the corrective action to be taken when monitoring indicates that a partic ular CCP is not under control
6) Establish procedures for verification to confirm that the HACCP system is working perfectly
7) Establish documentation concerning all procedures and records appropriate to those principles and their application

The HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments and requires the full commitment and involvement of management to implement and maintain.
3. What are the benefits of using the SS 590: 2013?

This Singapore Standard enables food companies to be audited and certified for food safety management system standard accredited by Singapore Accreditation Council and provides the principles and requirements which were redrafted for adoption by small and medium-sized food organisations. The SS 590: 2013 is drafted in a similar structure to and is a modified adoption of the
ISO 22000: 2005, which will condition end-users to the certification and auditing framework of ISO 22000: 2005, which makes it easier for companies to adopt the ISO 22000: 2005 whenever they want to.
4. What kind of organisations should use the SS 590: 2013?

The SS 590: 2013 is meant for companies from the food industry to implement and adopt the HACCP-based food safety management system. Organisations seeking to implement a food safety programme, for example, food manufacturers, food se
rvice establishments, food processing establishments and food suppliers & importers may use the SS 590: 2013 for food safety
management certification.
5. How the SS 590: 2013 was developed?

The SS 590: 2013 was developed by the Technical Committee for Development of a Food Safety Management System under the Singapore Standards Council. The Technical Committee comprises members from the relevant government agencies, industry associations, companies and academia, namely;

• Agri-Food & Veterinary Authority of Singapore (AVA)
• DSM Singapore Industrial Pte Ltd
• Food Innovation & Resource Centre (FIRC), Singapore Polytechnic
• Institute of Technical Education (ITE)
• National Environmental Agency (NEA)
• Nestle R & D Centre (Pte) Ltd
• Singapore Accreditation Council (SAC)
• Singapore Food Manufacturers’ Association (SFMA)
• Singapore Institute of Food Science and Technology (SIFST)

In preparing SS 590: 2013, reference was made to the following international / regional / national standards;
•  ISO 22000: 2005 Food safety management systems – Requirements for any organization in the food chain
• Codex Alimentarius : Recommended International Code of Practice – General Principles of Food Hygiene CAC/ RCP 1-1969 Revision 2003
6. My organisation is keen to use the SS 590: 2013 for auditing and certification of the food safety management?

The following preparatory steps may be taken to achieve adoption and certific ation of the HACCP standard using the SS 590: 2013;
• Purchase a copy of the SS 590: 2013 from the Singapore Standards eShop at www.singaporestandardseshop.sg
• Visit http://www.spring.gov.sg/Enterprise/ICV/Pages/innovation-capability-voucher.aspx to know about the Innovation & Capability voucher (ICV) and the eligibility criteria to apply ICV funding to adopt the HACCP standard. The scope of service and deliverables c an be found here; http://www.spring.gov.sg/Enterprice/ICV/Documents/ICV_SD_ P_Quality_Management
_HACCP.pdf
• Engage an approv ed service provider from the service providers listed under Quality Management – HACCP;
http://www.spring.gov.sg/Enterprise/ICV/Pages/ICV_Productivity_SP.as px
• Develop a food safety policy and ensure that the policy is understood, implemented and maintained at all levels of the organisation;
• Identify a management representative as the Food Safety Team Leader and form a Food Safety Team to establish, develop, maintain and review the food safety management system;
• Develop a food safety management system defined by the Food Safety Team which specifies the activ ities, product(s) and processes of the organisation that would be responsible and liable for.

The Food Safety Management System can then be implemented in the following manner:
• Conduct pre-requisite (PRP) programmes within the organisation to attain a level of operational readiness for the implementation of the HACCP plan;
• Develop a HACCP plan for the workflow and processes;
• Implement the HACCP plan and continuously strengthen the HACCP plan development with corrective actions;
• Setup a system of records and documentation and monitor the data collected.

Our IKARI service specialists are familiar with the compliance and documentations of the HACCP requirements and we are ready to assist you in regards to food hygiene and pest control issues to achieve the HACCP standards. Call us at (+65) 6743 1313.