SS 583:2013- Brunei is To improve the food hygiene standards in the retail food industry, National Environment Authority (NEA), together with SPRING Singapore and key industry players.
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. NEA will be extending the FSMS requirement to all licences with permission to provide catering as an ancillary service, with effect from 1 April 2019.
To provides a preventative approach to identify, prevent and reduce food-borne hazards.
This is to minimize the risk of food poisoning and to make food safe for consumption.
