SS 583:2013-Food Safety Management For Food Service Establishments 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.