Food Retail

Food Safety Management System

The Food Safety Management System (FSMS) is a preventative approach towards identifying, preventing, and reducing food-borne hazards, to ensure food is safe for consumption. A well-designed FSMS with appropriate control measures can help food establishments comply with food hygiene regulations, so that food prepared for sale is hygienic.

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. To further improve food hygiene standards in the food industry, SFA will be extending the FSMS requirement to all licences with permission to provide catering as an ancillary service, with effect from 1 April 2019.

SFA requires all caterers and permitted-to-cater licensees to implement an FSMS before obtaining or renewing their licence. Existing licensees and new applicants are to comply with the following FSMS requirements:

i.      Training for All Caterers and Licences with Permission to Cater:

All caterer and permitted-to-cater licensees are required to appoint at least one staff of supervisory role per licensed premises (e.g. Food Hygiene Officer, head chef or operations manager), preferably in-charge of day-to-day operations, to undergo and pass the course in “WSQ Apply FSMS for Food Service Establishments”. Licensees are required to submit a copy of the Statement of Attainment (SOA) to SFA.

(Licensees who are already HACCP-certified will not be required to submit the SOA for the training course “WSQ Apply FSMS for Food Service Establishments”. However, HACCP-certified licensees are required to submit a copy of a valid HACCP certificate for the premises to fulfil the FSMS requirement. The valid HACCP certificate(s)* should be issued by certifying bodies accredited by accreditation bodies such as Singapore Accreditation Council (SAC) or equivalent (i.e. the HACCP certificate should be recognised by the accreditation body and carries the logo of the accreditation body). When companies are certified in HACCP, they will have to demonstrate compliance with the same parameters as the FSMS under SS583:2013.)

ii.       New Applicants for Catering and Permitted-to-cater Licences

With effect from 1 April 2019, all new applicants for catering and permitted-to-cater licences are required to appoint a staff to attend the “Apply FSMS for Food Service Establishments” course and pass the course theory assessment before applying for a SFA licence. The applicants will then submit and comply with a FSMS plan within the first three months of the provisional licence issuance date.

iii.       Existing Licences with Permission to Cater:

Existing permitted-to-cater licensees with licences expiring from 1 April 2019 (inclusive), will have to submit and comply with a FSMS plan at least three months before their licence renewal date. Licensees who are unable to fulfil the FSMS requirements by their licence renewal date will be required to discontinue their catering services. Licensees who wish to discontinue their catering services are to inform SFA before their licence renewal date.

Together with Enterprise Singapore and key industry players, a Singapore Standard SS583:2013 for Guidelines on Food Safety Management for Food Service Establishments has been developed. Caterer and permitted-to-cater licensees are required to draw up and implement a FSMS plan with reference to this developed Singapore Standard. Caterer and permitted-to-cater licensees are to submit a subset of essential documents from the FSMS plan to SFA during licence application and renewal. The complete FSMS plan (reference document: SS583:2013 Supplements A-F) together with documentation and monitoring records for CCPs are to be safely kept at the respective premises for inspection.

To train licensees and food handlers on the proper implementation of FSMS, a WSQ-certified training programme on FSMS tailored for the food retail industry, had been developed. 

For premises which are required to implement FSMS, the documents to be submitted to SFA are as follows:

  1. FSMS Plan (Ref: Singapore Standard SS583:2013 – Supplements A to D)
    1. Company information/ FSMS team/ Product description
    2. Flow diagram (with CCPs identified) 
    3. HACCP charts for CCPs which includes:
      • Identification of hazards at CCPs
      • Control measures and critical limits
      • Monitoring procedures and documentation
      • Corrective action to be taken 
  2. WSQ Apply Food Safety Management System for Food Service Establishments” Certificate (Statement of Attainment)

For premises which are already HACCP-certified, the documents to be submitted to SFA are as follows:

  1. HACCP Plan
    1. Company information/ FSMS team/ Product description
    2. Flow diagram (with CCPs identified)
    3. HACCP charts for CCPs which includes:
      • Identification of hazards at CCPs
      • Control measures and critical limits
      • Monitoring procedures and documentation
      • Corrective action to be taken
  2. Valid HACCP certificate accepted by SFA*

Licensees are strongly advised to submit the FSMS documents early to SFA to food_establishments@sfa.gov.sg

*Note: Please check with SFA for the valid HACCP certificate accepted by SFA.