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Who must have a FSMS?
SFA currently requires catering businesses and those providing catering as an ancillary service to implement a FSMS.
Under the Safety Assurance for Food Establishments (SAFE) framework, having a FSMS can allow food establishments to attain better grades, if other conditions are also met.
What is a FSMS?
A FSMS equips businesses to take a pre-emptive approach towards identifying, preventing, and reducing food-borne hazards, to ensure food is safe for consumption.
The FSMS puts in place a holistic system of controls to identify, prevent and reduce hazards at every stage of the food handling and preparation stage, from receiving ingredients to serving customers.
What are the key features of a FSMS?
A FSMS is a holistic system of controls based on Hazard Analysis Critical Control Point (HACCP) principles and Pre-Requisite Programmes to establish and maintain a hygienic environment for the processing and handling of food.
Pre-Requisite Programmes (PRPs)
PRPs are basic programmes and practices that establish and maintain a hygienic environment for the processing and handling of food.
Examples include cleaning and sanitation programmes, maintenance and calibration programmes, food safety inspections, pest control programmes, cross-contamination prevention procedures, and recall and traceability programmes.
PRPs are essential for the development and implementation of effective HACCP systems.
Hazard Analysis Critical Control Point (HACCP) System
HACCP is designed to identify, assess, and control hazards (any biological, chemical, or physical agent that can cause harm) throughout the food production process, rather than relying solely on the end-product testing.
With HACCP, businesses systematically and scientifically manage food safety in the production process by:
- conducting hazard analysis to identify and assess potential hazards at each stage of the production process
- determining critical control points in the production process where control measures can be applied
- establishing critical limits for each critical control point
- monitoring critical control points
- taking corrective actions when critical control points deviate from the critical limits
- verifying that the HACCP system is working effectively through periodic reviews and audits
- maintaining proper records of the HACCP plan, monitoring activities, and taking corrective actions
Proper Record-Keeping
It also allows for the traceability of hazards to the contamination source to identify the root cause and prevent future incidents.
You should keep proper records of food safety hazards, control measures, critical limits, monitoring procedures, corrective actions, and other relevant information. You may wish to refer to the Templates of Records compiled by SFA for your use.
How do I implement a FSMS?
You can learn how to prepare and implement a FSMS plan by attending the WSQ Food Safety Course (FSC) Level 4.
Any retail food business approved to conduct catering activities must have at least one employee who has passed WSQ FSC Level 4 and attained the Statement of Attainment.
For details on the course content, training providers and eligibility for the course, see WSQ Food Safety Course (FSC) Level 4.
Which Singapore Standard can I benchmark if I want to implement a FSMS?
Refer to Food Safety Management Systems to choose the Singapore Standards that suit your business needs.
How do I get my FSMS certified?
To get your FSMS certified, you can approach the certification bodies accredited by the Singapore Accreditation Council (SAC).
You can use the Search Tool provided by SAC to find an accredited certification body.
What are the differences between the certified and non-certified FSMS?
| Certified FSMS | Non-Certified FSMS |
|---|---|
Certified by certification bodies that are accredited by any one of the following:
In summary, FSMS certifications currently recognised are:
|
|
What documents do I need to submit to SFA to show that I have implemented a FSMS?
| Certified FSMS | Non-Certified FSMS | |
|---|---|---|
| FSMS Plan | ✔ Certified FSMS Plan | ✔ Non-Certified FSMS Plan developed or endorsed by personnel who have passed the WSQ Food Safety Course (FSC) Level 4* *Or the former WSQ Apply Food Safety Management System for Food Service Establishments Course |
| Company Information / FSMS Team / Product Description | ✔ | ✔ |
| Flow diagram with Critical Control Points (CCP) identified | ✔ | ✔ |
HACCP charts for CCPs:
| ✔ | ✔ |
Valid certified FSMS certificate. Certified FSMS certificates carry the logo of the accreditation body. | ✔ | ✖ |
Statement of Attainment (SOA) certificate for WSQ FSC Level 4* *Or WSQ Apply Food Safety Management System for Food Service Establishments Course | ✖ | ✔ |
When should I submit / update SFA on changes to the documents?
| Certified | Non-Certified | |
|---|---|---|
| Existing licence applicants | You should submit a full set of documents in any of the following cases:
| You should submit a full set of documents in any of the following cases:
|
| New licence applicants | You should submit your documents as part of your licence application process. | |
How do I submit the documents?
You can upload your FSMS documents when you apply for your Food Shop Licence via GoBusiness.
If your documents are not ready at the time of application or renewal, the Licensing Officer will guide you through the next steps.
For more information
You can contact us via the SFA Online Feedback Form.
