Food Safety Management System

Introduction to the Food Safety Management System

fsms1

The Food Safety Management System (FSMS) identifies and controls food safety hazards at every stage of food preparation, through a holistic system of controls consisting of:

  • HACCP (Hazard Analysis and Critical Control Points system) principles: a scientific and systematic approach towards identifying, preventing, and reducing food-borne hazards in the food process chain.
  • Pre-requisite programmes: basic programmes and practices that establish and maintain a hygienic environment. 
    (Examples of such programmes include a daily regimen of monitoring food handlers’ practices during food preparation, screening staff to ensure those who are unwell do not handle food, regular pest control treatments, and cross-contamination prevention procedures.)
  • Efficient and accurate maintenance of documentation and records to ensure FSMS is monitored easily, and to allow traceability of hazards to the contamination source.

Reference document for Food Safety Management System

Singapore Standard SS583:2013 for Guidelines on Food Safety Management for Food Service Establishments

To improve the food hygiene standards in the retail food industry, a Singapore Standard SS583:2013 for Guidelines on Food Safety Management for Food Service Establishments had been developed. The Singapore Standard is a simple guide for businesses in the retail food industry on developing and implementing a FSMS.

The SS583:2013 may be purchased from Enterprise Singapore as a package at $42.00 (before GST). Click here to buy it. The package includes the following documents:

(1)

SS583:2013 (PDF)

(2)

Supplements to SS583:2013 (PDF)

(3)

Supplementsto SS583:2013 (editable format)

(4)

Templates for Record-Keeping (PDF)

(5)

Templates for Record-Keeping (editable format) – may also be downloaded here:[FSMS templates[DOCX, 41.38 KB]]