ISO 22000:2018 - Food Safety Management System
SS 444:2018 – Hazard Analysis and Critical Control Point (HACCP) System for the Food Industry – Requirements with guidance for use
Hazard Analysis and Critical Control Point (HACCP) is a preventive system of control that provides a framework for carrying out a scientific and risk-based strategy to improve food safety. HACCP enables food establishments and their related parties to identify, prevent and reduce food-borne hazards in the food chain with the practice of the HACCP system.
SS 444:2010 is based substantially on Codex Alimentarius Commission’s Hazards Analysis and Critical Control Point (HACCP) System and Guidelines for its Application (Annex to CAC/RCP1 – 1969, Rev. 4 – 2003 Recommended International Code of Practice General Principles of Food Hygiene)”, adapted and reproduced by permission of Codex. However, in March 2018, the standard was revised to SS 444:2018 whereby it is now a certifiable standard unlike before.
To apply HACCP successfully, a strong commitment to food safety and personnel training is essential. Therefore, understanding the reasons for performing an action or a procedure is an important and integral part of an effective HACCP programme.
Note: Key changes to SS 444:2018 are:
- Emphasis on food safety policy
- Incorporation of management elements and pre-requisites programme (PRP)
- Calibration of measuring instruments
- Increased documentation requirements and a clear distinction between validation and verification
The benefits of SS 444:2018 are:
- Increase the confidence level of consumers for the company’s products resulting in an increase in sales
- Minimizes the occurrence of food safety-related incidents
- Minimizes the occurrence of food safety-related incidents
- Shorter investigation time to address complaints or problems in production
Accreditation
SS 590:2013 – HACCP-Based Food Safety Management System
The SS 590 Singapore Standard for Food Safety Management Systems was launched on 10 January 2014. It is to replace the Singapore Accreditation Council (SAC) HACCP Document No.2: Management of food safety based on HACCP. SS 590:2013 may be used by food organizations, particularly small and medium-sized food organizations as an “intermediate standard” to attain ISO 22000.
SS 590:2013 is a modified adoption of ISO 22000:2005 – Food Safety Management Systems – Requirements for any organization in the food chain. The standard was designed to ensure its practicability for implementation by small and medium food organizations. Likewise, other food standards, SS 590:2013 also takes reference from the Codex Alimentarius: General Principles of Food Hygiene CAC/RCP1-1969 (Rev. 4-2003). Therefore, SS 590:2013 has enabled small and medium food organizations to meet its legislative requirements, contract requirements as well as the ease of attaining ISO 22000:2018 certification.
Accreditation
SCS has obtained SAC accreditation for SS 444:2018.
ISO 22000:2018 – Food Safety Management System
The ISO 22000 is an international standard that defines the FSMS
requirements to be used by organizations in the food supply chain. The purpose is
to provide a practical Food Safety Management System (FSMS) to ensure the
reduction and elimination of food safety risks. SOCOTEC Certification Singapore
is accredited to SAC for ISO 22000 certification.
In June 2018, the standard was revised, and the key changes are:
- Adoption of risk-based thinking at the organizational- and operational level to increase the effectiveness of the food safety management system, achieve improved results, and prevent negative effects.
- ISO 22000:2018 applies the ISO High-Level Structure (HLS). It follows the same structure as other widely applied ISO standards such as ISO 9001 and ISO 14001. Therefore, it is easier to integrate with other management systems. Though most of the requirements in ISO 22000:2005 are continued in ISO 22000:2018, there are some new and revised requirements.
Benefits of SS590:2013 / SS444:2018 / ISO 22000:2018:
- Staff capability and competency
- Risk management – covering from handling raw food materials to the point
of consumption.
- Customer confidence – demonstrate an effective HACCP system based on
local or international requirements.
- Legal compliance/requirements for food sectors
- A positive image of the company by its commitment to food safety