Corporate Capabilities

HACCP (Hazard Analysis & Critical Control Points) Food Safety Management System

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

ISO 22000:2005 Integrated Food Safety Management System

ISO 9001 Quality Management System

Good Manufacturing Practices (GMP) - Food Industry

Good Manufacturing Practices (GMP) - Pharmaceutical

Food Safety System Continuous Improvement Program

Good Hygiene Practices (GHP) Program for Food Industry

Development of Food Service Concepts and Integrate with Use of Central Processing Facilities

Central Kitchen/Plant Design and Layout

Development of Cleaning and Sanitation Programs

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

The guideline is jointly developed by National Environmental Agency (NEA) and Spring Singapore which aim to provide assistance for the retail food industry to develop and implement Food Safety Management System (FSMS).

The SS583:2013 is developed for small and medium food service establishments such as caterers and restaurants. It aim to control food safety hazards at every stage of the food storage, preparation, cooking and delivery. It covers the following elements:

  • Basic Practices to establish and maintain a hygienic environment.
  • Records and accurately maintains documentation to ensure efficient monitoring of possible source of contamination.

It is mandatory as of 1st June 2014 that new caterers who are applying for their operating license with NEA must submit the pre-requisites under the SS538:2013. FSMS plan within the 1st 3 months of the license issue date. For existing caterers, the pre-requisites must be submitted to NEA 3 months before their next license renewal date beginning with license expiring from 1st Sept 2014.

Group Chairman Message

Food is a vital part of human existence. Food not only is a need it is a source of enjoyment to one and all. Therefore with the consumption of food of at least 3 meals a day, extra precautions need to be taken to ensure it is fit for human consumption and devoid of contamination. Food intake has to be healthy and hygienic to serve the purpose of human daily consumption.

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