SS 583-2013 Guidelines on food safety management for food service establishments《食品服务机构食品安全管理指南》.pdf

1、 Published by SS 583 : 2013 (ICS 03.120.10; 67.020) SINGAPORE STANDARD Guidelines on food safety management for food service establishments Single user licence only, copying and networking prohibitedWith compliments from SPRING Singapore to China Standards Information Center ( CSIC )SS 583 : 2013 (I

2、CS 03.120.10; 67.020) SINGAPORE STANDARD Guidelines on food safety management for food service establishments All rights reserved. Unless otherwise specified, no part of this Singapore Standard may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopyin

3、g and microfilming, without permission in writing from SPRING Singapore at the address below: Standards SPRING Singapore 1 Fusionopolis Walk, #01-02 South Tower, Solaris Singapore 138628 Email : standardsspring.gov.sg ISBN 978-981-4557-00-9 Single user licence only, copying and networking prohibited

4、With compliments from SPRING Singapore to China Standards Information Center ( CSIC )SS 583 : 2013 2 COPYRIGHT This Singapore Standard was approved by the Food Standards Committee on behalf of the Singapore Standards Council on 19 July 2013. First published, 2013 The Food Standards Committee, appoin

5、ted by the Standards Council, consists of the following members: Name Capacity Chairman : Mr Tan Khieng Sin Member, Standards Council 1stDeputy Chairman : Dr Chew Siang Thai Member, Standards Council 2ndDeputy Chairman : Mr Lim Kay Kong Prima Limited (Flour Mills)Secretary : Ms Tan Shiuh Ming Singap

6、ore Manufacturing Federation Standards Development Organisation Advisor : Dr Chua Sin Bin Individual Capacity Members : Ms Johnny Ang GS1 Singapore Limited Ms Lynn Chua Economic Development Board Mr Sunny Koh Lai Hong Singapore Manufacturing Federation Dr Lionel Lau Chin Leon Institute of Technical

7、Education Ms Linda Leong-Quek S C Individual Capacity Dr Allan Lim Singapore Institute of Food Science and Technology Mr Lim Bak Seah Individual Capacity Ms Jesline Lim SPRING Singapore Mrs Ngan-Loong Mann Na Singapore Polytechnic Dr Ong Mei Horng Fraser and 2) Blank templates and records which can

8、be found in the National Environment Agencys website. This standard serves as a guide to assist establishments in the food and beverage industry to develop and implement a food safety management system based on the HACCP principles. It focuses on the common critical hazards that are likely to occur

9、in the preparation and service of food and beverages in food service establishments. In the implementation, the system is based upon and takes into account basic pre-requisite programmes (i.e. good hygiene practices) that ensure that premises, equipment, employees, etc, do not contribute to or becom

10、e food safety hazards. Food establishments are diverse and unique in their operations. In using this standard, companies should bear in mind that the standard serves as a guide only. Based on the operation of each establishment and the type of food served, companies may amend and modify the template

11、s and records found in the Supplement to SS 583 : 2013 Guidelines on food safety management for food service establishments, to suit their business operations, while ensuring that food hazards are still managed well. Successful implementation of a food safety management system requires strong manage

12、ment commitment, thorough knowledge of the operations of the establishment and a good understanding of the HACCP concept. When properly implemented, a food safety management system will enable food establishments to ensure that food prepared and served to customers is safe and to reduce the loss of

13、business and reputation arising from customers complaints or food poisoning. Acknowledgement is made to Ms Linda Quek for the use of her works in the development of this standard and its Supplement. Table 5, Supplements C-1, C-2 and D of the Supplement to SS 583 : 2013 Guidelines on food safety mana

14、gement for food service establishments are reproduced with permission from the following organisations: 1) Food Standards Agency Northern Ireland : Safe catering (2007) 2) Food Standards Agency Scotland : CookSafe (2009):Food safety management system Single user licence only, copying and networking

15、prohibitedWith compliments from SPRING Singapore to China Standards Information Center ( CSIC )SS 583 : 2013 7 COPYRIGHT In preparing this standard, reference was also made to the following publications: 1) CAC/RCP1 1969 (Rev 4 2003) : Recommended international code of practice. General principles o

16、f food hygiene 2) FAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food businesses (2006) Acknowledgement is also made for the use of information from the above publications. Attention is drawn to the possibility that some of the elements of this Singapore S

17、tandard may be the subject of patent rights. SPRING Singapore shall not be held responsible for identifying any or all of such patent rights. NOTE 1. Singapore Standards are subject to periodic review to keep abreast of technological changes and new technical developments. The changes in Singapore S

18、tandards are documented through the issue of either amendments or revisions. 2. Compliance with a Singapore Standard does not exempt users from legal obligations. Single user licence only, copying and networking prohibitedWith compliments from SPRING Singapore to China Standards Information Center (

19、 CSIC )SS 583 : 2013 8 COPYRIGHT Guidelines on food safety management for food service establishments 1 Scope and objectives 1.1 Scope This standard is meant for use in the majority of small and medium food service establishments1). It provides the necessary steps to assist companies to set up a bas

20、ic food safety management system based on HACCP principles. The FSMS is to be developed from established good food hygiene and food handling practices as well as any future new practices that will be established. The standard focuses on critical hazards found in a typical food service establishment

21、and measures to control and minimise them. It provides the necessary steps to get started on a FSMS by providing samples of documentation, HACCP plans and guidance on good food hygiene and food handling practices that are keys to food safety in the supplementary document, Supplement to SS 583 : 2013

22、 Guidelines on food safety management for food service establishments. 1.2 Objectives The objectives of the standard are: a) Provide guidance on preparing documentation for a HACCP based food safety management system; b) Provide guidance on good food hygiene and food handling practices for developin

23、g and implementing a food safety management system. 2 Normative references There is no normative reference applied in this Singapore Standard. 3 Definitions For the purpose of this Singapore Standard, the following definitions apply. For terms not defined here, the definitions given in the Singapore

24、 Standard HACCP based food safety management system requirements for any organisation in the food chain2)and Codex Alimentarius: General Principles of Food Hygiene (CAC/RCP 1-1969 Rev 4-2003) or its subsequent updates shall apply. 3.1 Control measure Any action or activity that can be used to preven

25、t or eliminate a food safety hazard or reduce it to an acceptable level. 3.2 Corrective action Any action to be taken when the results of monitoring at the CCP indicate a loss of control. 1) Food service establishments refer to establishments such as caterers and restaurants serving food at the reta

26、il level. 2) Work in progress as at August 2013. Single user licence only, copying and networking prohibitedWith compliments from SPRING Singapore to China Standards Information Center ( CSIC )SS 583 : 2013 9 COPYRIGHT 3.3 Critical control point (CCP) A step at which control can be applied and is es

27、sential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. 3.4 Critical limit A criterion which separates acceptability from unacceptability. NOTE Critical limits are established to determine whether a CCP remains in control. If a critical limit is exceeded or violated

28、, the products affected are deemed to be potentially unsafe. 3.5 Flow diagram A systematic representation of the sequences of steps or operations used in the production or manufacture of a particular food item. 3.6 Food safety Assurance that food is acceptable for human consumption according to its

29、intended use. 3.7 Food safety hazard Biological, chemical or physical agent in food, or condition of food, with the potential to cause an adverse health effect. 3.8 Food safety policy Overall intentions and direction of an organisation related to food safety as formally expressed by top management.

30、3.9 Food service establishment Food service establishment refers to establishments such as caterers and restaurants serving food at the retail level. 3.10 Monitoring The act of executing a planned sequence of observations or measurements of control parameters to assess whether a CCP is under control

31、. 3.11 Pre-requisite programme (PRP) Basic conditions and activities that are necessary to maintain a hygienic environment throughout the food chain suitable for the production, handling and provision of safe food for human consumption. 3.12 Validation Obtaining evidence that the control measures ma

32、naged by the HACCP plan and by the operational PRPs are capable of being effective. 3.13 Verification The application of methods, procedures, tests and other evaluations, in addition to monitoring to determine compliance with the HACCP plan and the PRPs. Single user licence only, copying and network

33、ing prohibitedWith compliments from SPRING Singapore to China Standards Information Center ( CSIC )SS 583 : 2013 10 COPYRIGHT 4 Developing the hazard analysis and critical control point (HACCP) based food safety management system (FSMS)3)3)The FSMS developed is based on the adoption of Codex HACCP p

34、rinciples and implementation steps with adaptations to suit the local food service establishments. There are two main components in the system (see Figure 1): a) HACCP programme; b) Pre-requisite programmes. Pre-requisite programmes in a food establishment (Good Hygiene Practices) are essential comp

35、onents of a food business and for the development of a FSMS. They should be in place in a food business before a HACCP plan is prepared or strengthened concurrently with the HACCP plan development. In the implementation of the main components, records need to be set up and completed. The development

36、 of the FSMS documentation is in accordance with the sequence below: Figure 1 HACCP programme and pre-requisite programmes development 3)The following steps will follow as closely as possible the application sequence of the HACCP principles based on the Logic Sequence for Application of HACCP - Code

37、x Alimentarius Basic Texts Food Hygiene - Business owners/operators are encouraged to go through the documents and complete the necessary documentation listed, which will aid in the implementation. Single user licence only, copying and networking prohibitedWith compliments from SPRING Singapore to C

38、hina Standards Information Center ( CSIC )SS 583 : 2013 11 COPYRIGHT 5 Developing the hazard analysis and critical control point (HACCP) programme documentation In the development of HACCP programme documentation, the following items are to be covered. For every item, sample templates are provided f

39、or use in Supplement to SS 583 : 2013, which can be edited for use. 5.1 Management commitment The management of a food business is ultimately responsible for the food it produces. Hence it must understand its business and the type of food it produces. The programmes it implements to manage possible

40、hazards in its food preparation process demonstrate its commitment to producing safe and wholesome food. The food business shall prepare a document, committing the company to the FSMS it develops. Prepare a management commitment document by: a) Listing the companys name with a brief description abou

41、t the company, type of its business and the food items it prepares and sells, or the food processes it is involved in; b) Writing out a simple food safety policy or a set of food safety objectives. NOTE See Supplement A of Supplement to SS 583 : 2013. 5.2 Food safety management system team (FSMS tea

42、m) The food business shall form a team of people with the appropriate skills and background to help in developing the FSMS. External resources can be brought in to assist in the system development. Prepare a FSMS team document by: a) Listing the names of the people involved in developing the program

43、me; b) Providing information on the background, skills and training of individual team members to demonstrate the multidisciplinary nature of the team. NOTE See Supplement A of Supplement to SS 583 : 2013. 5.3 Scope of food safety management system (FSMS) The scope defines the food items or processe

44、s within the food business that are to be covered by the FSMS. Prepare a FSMS scope document by: a) Identifying the food items or processes to be covered; b) Describing the types of hazards managed, namely microbiological, chemical (may include known allergens) and physical. NOTE See Supplement A of

45、 Supplement to SS 583 : 2013. Single user licence only, copying and networking prohibitedWith compliments from SPRING Singapore to China Standards Information Center ( CSIC )SS 583 : 2013 12 COPYRIGHT 5.4 Product description and intended use The product description and its intended use provide a cle

46、ar picture of the food items and processes that may be involved in producing the food items. Prepare a product description and intended use document by: a) Describing the food items clearly; b) Describing the intended use of the food items; c) Stating the target group of the food items. The descript

47、ion should include the composition, type of process to keep the food safe or stable, packaging, storage condition, etc. For food and beverage operations, products with similar characteristics or processing steps can be grouped together. Examples of common groups are hot dishes, cold dishes, desserts

48、, beverages, ready-to-eat foods. NOTE See Supplement B of Supplement to SS 583 : 2013. 5.5 Construct flow diagram A flow diagram serves to illustrate all process steps in the business and should correctly reflect all operations in the preparation of the food items. The common processes in a food and

49、 beverage operations are: a) Purchase, delivery/receipt, collection; b) Storage ambient/chilled/frozen; c) Preparation and handling; d) Defrosting; e) Cooling/freezing; f) Cooking; g) Reheating; h) Service cold serve/hot serve/display/takeaway. Prepare a flow diagram document by: a) Drawing a flow diagram that is based on the above operations and/or other specific operations. The flow diagram should represent the processes carried out in the business; b) Using and/or amending the sample flow diagram template that is available on NEA website. NOTE 1 See Su