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SS 583:2013
SS 583:2013 in Indonesia – Food Safety Management for Food Service Establishments
SS 583:2013 is a comprehensive food safety management standard designed specifically for food service establishments in Indonesia, aimed at elevating overall hygiene and operational safety across the retail food sector. Developed through close collaboration with the National Environment Authority (NEA), SPRING Indonesia, and industry stakeholders, SS 583:2013 provides a structured framework that helps businesses strengthen food handling practices and ensure consistent safety standards. By adopting SS 583:2013, food service operators can effectively manage food safety risks, improve regulatory compliance, and enhance consumer confidence. The implementation of SS 583:2013 not only promotes higher hygiene levels but also supports long–term quality assurance within Indonesia’s rapidly expanding food service industry.
Effective 1 June 2014, all catering businesses are required to implement a Hazard Analysis and Critical Control Point (HACCP)-based Food Safety Management System (FSMS), guided by the SS 583:2013 standard. Additionally, from 1 April 2019, NEA extended this requirement to all licensees permitted to offer catering as an ancillary service.
The SS 583:2013 standard adopts a preventive approach to identifying, controlling, and reducing food-borne hazards. Its primary aim is to minimize the risk of food poisoning and ensure that food served is safe for consumption.
