Food Safety Management system

Food Safety Certifications  

Around the world, an estimated 600 million people fall ill after eating contaminated food and 420,000 die every year. Foodborne diseases impede socioeconomic development by straining health care systems, harming national economies, tourism and trade. As Singapore is a city state with limited resources, Singapore is heavily reliant on imports, thus food safety remains paramount. Therefore, Singapore’s Government takes a risk-based approach to food safety that is guided by science and aligned with international standards to keep foodborne illness low in Singapore.

In Singapore, food safety is a joint responsibility of the government, food industry and consumers. All parties have a role to play in ensuring food safety. The food industry is responsible for the safety of the food it offers to the public, from food producers, manufacturers, importers and distributors, they are required to maintain high food standards by complying with Singapore’s government stringent requirements.