HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
SS 590:2013 is the Singapore Standard that specifies requirements of a HACCP-based food safety management system which replaces the SAC HACCP Document No.2: Management of food safety based on HACCP. Organizations are able to migrate to this standard within a two-year transition period by 10 January 2016. The SS 590:2013 is drafted in a similar structure to ISO 22000:2005 and facilitates organizations to adopt the ISO standard when required or ready.
BSI Group Singapore is accredited to certify companies to SS 590:2013 the Singapore Standard for Hazard Analysis and Critical Control Points based (HACCP-based) Food Safety Management Systems – Requirements for any Organisation in the Food Chain.