SS 444:2018 HACCP - Food Industry
Explore the challenges encountered by food industry organizations in ensuring food safety and the critical need for SS 444:2018. By adhering to SS 444, companies can enhance consumer trust, meet regulatory requirements, and mitigate potential food safety issues, safeguarding their reputation and ensuring the highest standards of quality.
What is SS 444:2018 Hazard Analysis and Critical Control Point (HACCP) System?
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SS 444 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 practices of the HACCP system.
There are seven basic principles employed in the development of HACCP – includes hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, record keeping and documentation.
SS 444:2018 is a revision of SS 444:2010, which 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 3 – 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.
Key Changes to SS 444:2018 are:
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Emphasis on food safety policy,
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Incorporation of management elements and pre-requisites programme (PRP),
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Calibration of measuring instruments,
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Increased documentation requirements and a clear distinction between validation and verification.
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Benefits of SS 444 Certification
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Increase the confidence level of consumers for the company’s products,
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Minimizes the occurrence of food safety related incidents,
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Demonstrate regulatory compliance for food sectors,
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Build positive image due to organization’s commitment to food safety.
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Increase the confidence level of consumers for the company’s products,
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Minimizes the occurrence of food safety related incidents,
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Demonstrate regulatory compliance for food sectors,
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Build positive image due to organization’s commitment to food safety.
Why get certified with SOCOTEC Certification Singapore?
SOCOTEC Certification Singapore is accredited by Singapore Accreditation Council (SAC) for SS 444 HACCP Food Safety System and is able to provide one-stop solution along with other food safety related certifications such as SS 590, ISO 22000 and FSSC 22000.
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