9t24t13 lrrformation on Food Safety M anag enrent S)6tem

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lnformation on Food Safety Management System

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Requirement on Food Safety Management System

The Food Safetv Manaoement Svstem (FSMS) provides a preventative approach to identify, prevent and reducebrtooopoi3oningandto'rirakefoodsafef.or.consumption.Awell

designed FSMS with appropriate control measures can help food establishments comply with food hygieneregulations and ensure that food prepared for sale is hygienic and safe for consumers.

With effect from June 2014, all caterers will be required to submit a proper Hazard Analysis Critical Control Point(HACCP)-based FSMS with reference to the Singapore Standard SS5B3:2013 as a basic guide. This is inaccordarice with the new requirement in the revis-ed Code of Practice on Environmental Health (COPEH), where allnew and existing caterers are required to implement a HACCP-based FSMS before obtaining or renewing theirlicense.

To improve food hygiene standards in the food industry, NEA requires all new and existing caterers to implementan FSMS before obtaining or renewing their license.

. NEW caterer licensees: From 1 June 2014, applicants are required to submit an FSMS plan within the firstthree months from the licence issuance date.. EXISTING caterer licensees: Licensees are required to submit an FSMS plan three months before their nextlicence renewaldate, starting with licences expiring from 1 September 2414.

nsees arerequired to draw up and implement a FSMS plan with reference to this developed Singapore Standard. Catererlicensees are to submit a subset of essential documents from the FSMS plan to NEA during licence applicationand renewal. The complete FSMS plan (reference documenf: SS583:2013 Supplements A-F) togetherwithdocumentation 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, NEA togetherwith WorkforceDevelopment Agency WDA), have developed a WSQ-certified training programme on FSMS tailored for the foodretail industry. With effect from 1 June 2014, caterer licensees must ensure that at least one staff, preferably in-charge of day-today operations, has undergone and passed the course in "WSQ Apply Food SafetyManagement System for Food Service Establishments". Licensees are required to submit the Statement ofAttainment (SOA) for "WSQ Apply FSMS" as part of their FSMS plan.

Documents to be submitted to NEA are as follows:

1 . Flow diagram (reference document: SS583:201 3 - Supplement C) with Critical Control Points (CCPs)identified

2. HACCP charts for CCPs identified (reference document: SS583:207 3 - Supplement D) includinga. ldentification of hazards at CCPsb. Controlmeasures and critical lirnitsc. Monitoring procedures and documentationd. Corrective actions to be taken

3. Statement of Attainment (SOA) received upon completion of "WSQ Apply Food Safety Management Systemfor Food Service Establishments.

lntroduction to Food Safety Management System

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The Food Safety [\ranagement SlEtem (FStttE) is a programme lhat identifies and controls food safety haards at e\ery stage of food preparalion through a holislic s)6tem ol

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conlrols co\iBring the following elementB:

lnfornation on Food SafetyManagernerfi S]6tem

HACCP (Hazard Aral)6is and Critical Conbol Poinb system) principles; A scientilic and spbmatic apprcach to identifu pre\ent and reduce food-bome hazards in the food

process chain.

. Pre-requisite programmes; which are the basic programmes and practices thatestablishes and maintains a hlgienic environment

(e.g. a dailyregime to monitor food handlers' practices during food preparalion, to screen staffb ensure those who are unwell are not to handle food, regular pest control

regime and cross-contiam inalion prevenlion procedures.)

To improrie the food hygiene standards in the retrail food indusfy, NEA together with SPRING Singapore and key industry plal,ers, ha\,e de\,eloped a Singapore Standard

SS583:2013 for Guidelines on Food Safety lvbnagementfor Food Service Establishmenb. The Singapore Standard is a simple and easfto-follow step-by-step guide to provide

help for the retail food indusfyto draw up and implement an FSMS.

The S5583:2013 maybe purchased from SPRING as a package at$42.00 (before GST). lolick here to bu]4. The package would includo lhe bllowing documents:

. EffcientandaccuratemaintenanceofdocumentationandrecordstoensuretheeffcientmonitoringofFSMSandallowbaceabilityofhazardstolhecontiaminationsource.

Reference Document for Food Safety Management System

Singapore Standard 55583:2013 for Guidelines on Food Safety Management for Food Service Establishments

(1) SS583:2013 (PDF)

(2) supplements to ss583:2013 (PDF)

(s) Supplemenb to SS583:2013 (editrable format)

(4) Templates for Record-l(eeping (PDF)

(5) Templates for Record-Keeping (editable format) - mayalso be downloaded here: IEslls_E!0pleteg

Trainino in Food Safetv Manaoement Svstem

lnformation on WSQ Apply Food Safety Management Slrstem for Food Service Establishments

Training is a k6ycomponentin the implementation of FSMS. Successful implementationand maintenance of FSI\,IS requires commitmentftom he managemenl andalso lheknowledge to implement it. To aid in the implementation of FSNilS,lhe WorKorce DeElopment Agency (WDA) has de\,eloped a tsaining programme on FSMS togetherwith NEAforthe food retail industy,

The WSQ Apply Food Safety fvbnagement for Food Service Establishm€nb', targeted b run in January 2014, will equip stafi of food s€Nice establishments with the practical

knowledge and application skills to assist in their de\,elopment and impl6mentation of an FSlvlS bas6d on the Singapore Standard. The WSQ Apply FSMS course consists of 14

hours of course work and 5 hours of assessment Upon successful completion of the course and assessment, a Statement of Altainment (SOA) will be awarded to theparticipanb.

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Fgure 1 . Training structure for 'WSQ Apply Food Safety lllanag€ment System for fuod Sorvice Establishments'.

Assessment

Th€ outmme of the t'aining is forthe participants to dewlop an implementable FSlvtS plan to be submitted to NEAwhich theywill be able to applyand demonst"ate attheirpremises,The assessmentforthis training will be conducted in both in-class theoryand on-site practical forn.

The assessors conducting the on-site praclical assessment will both assess and guide participants in the FSMS implementalion- Wth this on-site assessment, licensees maybe assured that the FSIiS plan will meet NEAs requirements. An NEAOficerwill dreck the premises based on the submited FStltS plan.

Reoistration

Wrrttend!!e5snrerrt + (a!cstudy dt the end o'the module

Partlcipants are to:.Draw up fSMSplan based onoperatrons atown premrses

.khedule for on-Srte a55e55ment.

Partrcrpant! are todemongtrateprJclr(dlknowledge off SMS

rmplementatron.

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Registsalion and other details to be announced at a later date-

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