Introduction to SS 444:2018 - Hazard Analysis and Critical Control Point (HACCP)
As the food industry grows, so does the importance of maintaining food safety in the supply chain. This point is emphasised by the increasing number of food poisoning or food contamination cases throughout the world.
Hazard Analysis and Critical Control Point (HACCP) is one of the solutions to prevent food safety hazards from affecting the food chain operators, involved in the manufacturing, producing, processing, preserving, catering, storing, packaging, transporting and operating of restaurants/cafes.
HACCP is a preventive system of control which identifies specific hazards and control measures for businesses to ensure the safety of food. It is scientific and risk based. It enables food establishments and regulatory authorities to identify, prevent and reduce food-borne hazards in any segment of the food chain.
Roadmap to SS 444:2018 Certification
The Singapore Standard SS 444:2018 – Hazards analysis and critical control point (HACCP) system for the food industry – Requirements, was developed by SPRING Singapore (now Enterprise Singapore) under the Singapore Standardisation Programme.
SS 444:2018 is based on the Codex Alimentarius Commission’s “Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application (Annex to CAC/RCP 1-1969, 2003 Edition, Editorial Corrections 2011, General Principles of Food Hygiene)”, adapted and reproduced with permission from Codex.
The SS 444:2018 has been published and will supersede the previous SS 444:2010 version. Moving forward, companies must adopt this latest version of the HACCP standard. To aid this transition, Stendard First™ creates the organisation-specific documents that adhere to SS 444:2018 within a day. Companies can then implement the standard with ease.
+ Stage 1: Document Generation (By Stendard First™)
Stendard First™ is a smart generator that helps your organisation create a documentation structure (HACCP Manual, Procedures, Work Instruction and Forms) to meet the SS 444:2018 requirements.
Using an intuitive Q&A interface, questions are accompanied by layman hints, explanations and guidance. From the answers that you provide, a fully customised set of documents is generated. With just a click of the 'Export' button, gain full ownership of 30+ customised documents in just an instant.
What used to take 4-6 weeks to prepare, is now generated in less than 1/2 day. We tackle the most time consuming process for you.
+ Stage 2: Training (By Stendard)
Training is usually conducted in collaboration with our professional partners. This can include a general Standard Awareness Training or a more in-depth Internal Audit Training. We recommend at least one of your team mates to go for an Internal Audit Training, so you can be self-sufficient and able to perform your own internal audit.
+ Stage 3: Document Implementation (By you)
After you have generated your documents via Stendard First™ and have completed your training, you can finalise all the content details and get ready for implementation.
Upon implementing your HACCP Manual documents, it is time to start following the procedures and using the forms day-to-day.
+ Stage 4: Internal Audit (By you)
Based on the audit checklist generated via Stendard First™, your team will conduct an internal audit. The purpose is to make sure that everyone in your team is familiar with the documented procedures and are executing it well. Any non-conformance should be detected and recified. This is also a good exercise for everyone prior to the actual audit.
Not confident of conducting one? Join our Training Courses!
+ Stage 5: Certification (By Certification Bodies)
The final stage of this compliance journey is the actual certification audit. Every SS 444 audit goes in a 3-year cycle - an initial audit followed by 2 years of surveillance audits, and the cycle goes on. Upon successful completion of each audit, the SS 444 Certification is officially yours.