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SS 444:2018 Hazard Analysis and Critical Control Point (HACCP) Systems for the Food Industry Transition Program

We would like to inform you that Hazard Analysis and Critical Control Point (HACCP) System for the Food Industry – Requirements with Guidance for Use (SS 444:2010) was revised recently. Enterprise Singapore has officially published SS 444:2018 on 6th March 2018, and the transition period from SS 444:2010 (UN) to SS 444:2018 (SAC) is three years from 6th March 2018 till 5th March 2021. Therefore, as of 6th March 2021, SS 444:2010 shall cease. 


SS 444:2018 Transition Timeline

SS 444 2018 Transition Timeline.PNG

Key changes to SS 444:2018

  •  Emphasis on food safety policy
  • Incorporation of management elements and pre-requisites programme (PRP)
  • Calibration of measuring instruments
  • Increased documentation requirements and clear distinction between validation and verification

With its revision, it makes SS 444:2018 a certifiable standard unlike before. Therefore, SPRING Singapore and Singapore Accreditation Council (SAC) are encouraging businesses to adopt SS 444:2018 (SAC) due to the globalization of world food’s supply whereby food safety is a critical issue.

The transition to SS 444:2018 could take place during initial (new), surveillance, re-certification or non-routine audits. Therefore, we would advise you to make the necessary preparation to transit to SS 444:2018 as soon as possible, and to coincide with your upcoming surveillance or re-certification audit.

For more details on the transition, please do not hesitate to contact our Sales Department at 6299 9001 ext 1.