SS 444 : 2018

(ICS 67.020)

SINGAPORE STANDARD

Hazard analysis and critical control point

(HACCP) system for the food industry –
Requirements with guidance for use

Published by
 SS 444 : 2018
(ICS 67.020)

SINGAPORE STANDARD
Hazard analysis and critical control point (HACCP)
system for the food industry – Requirements with
guidance for use

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
photocopying and microfilming, without permission in writing from Enterprise Singapore.
Request for permission can be sent to: standards@enterprisesg.gov.sg.

ISBN 978-981-47-8492-4
SS 444 : 2018

This Singapore Standard was approved by the Food Standards Committee on behalf of the Singapore
Standards Council on 6 March 2018.

First published, 1998

First revision, 2010
Second revision, 2018

The Food Standards Committee, appointed by the Standards Council, consists of the following
members:

Name Capacity

Chairman : Dr Allan Lim Individual Capacity

1 Deputy Chairman
st
: Dr Yap Him Hoo Agri-Food & Veterinary Authority of
Singapore
2nd Deputy Chairman Mr Lim Kay Kong Individual Capacity
Advisors : Prof Chua Sin Bin Individual Capacity
Mr Tan Khieng Sin Individual Capacity
Secretary : Mr Lee Huan Tiat Singapore Manufacturing Federation –
Standards Development Organisation
Members : Mr Andrew Chan The Restaurant Association of Singapore
Dr Diana Chan Temasek Polytechnic
Ms Chong Nyet Chin NTUC Fairprice Co-operative Ltd
A/Prof Ralph E Graichen Agency for Science, Technology and
Research
Mr Richard Khaw Singapore Institute of Food Science and
Technology
Mr Sunny Koh Lai Hong Singapore Manufacturing Federation
Ms Adeline Leong National Environment Agency
Mr Lim Chee Kang Workforce Singapore
Mr Munir Hussain Majlis Ugama Islam Singapore
Mrs Ngan-Loong Mann Na Food Innovation Resource Centre
Dr Eunice Pang Health Promotion Board
Mr Rashid Hassan Commonwealth Capital
Mr Siew Kwok Siong Consumers Association of Singapore
Ms Bernice Tay SPRING Singapore
Mr Wong Mong Hong Singapore Food Manufacturers’ Association
Dr Yap Peng Kang Fraser and Neave, Limited
Ms Lianey Yeap SATS Catering Pte Ltd
Prof Zhou Weibiao National University of Singapore

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SS 444 : 2018

The Working Group on Hazard Analysis and Critical Control Point (HACCP), appointed by the Food
Standards Committee to assist in the preparation of this standard, comprises the following experts
who contribute in their individual capacity:

Name

Convenor : Prof Chua Sin Bin

Secretary : Ms Esther Chia
Members : Mr Dave Cheng Loon
Ms Chong Nyet Chin
Mr Christopher Goh
Mr Koh Boon Liang
Mr Steven Ong
Ms Linda Quek
Mr Seah Seng Choon
Mrs Ser-Low Wai Ming
Ms Joy Wang
Mr Wong Mong Hong
Ms Lianey Yeap
Dr Astrid Yeo
Prof Yuk Hyun-Gyun

The organisations in which the experts of the Working Group are involved are:

Agrifood Technologies Pte Ltd

Agri-Food & Veterinary Authority of Singapore
Certification International (Singapore) Pte Ltd
Consumers Association of Singapore
LQ Consult
National Environment Agency
National University of Singapore
NTUC Fairprice Co-operative Ltd
SATS Catering Pte Ltd
Singapore Accreditation Council
Singapore Food Manufacturers' Association
Singapore Hotel Association
Singapore Institute of Food Science and Technology
Singapore Polytechnic

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Contents
Page

Foreword 6
0 Introduction 8
1 Scope 9
2 Normative references 9
3 Terms and definitions 9
4 Principles of HACCP system 11
5 Management responsibility 12
6 Application of the HACCP system 14
7 Pre-requisite programme (PRP) 17
8 Accuracy of measuring equipment 18
9 Validation and verification 18
10 Documentation requirements 19
11 Training 20

Annexes
A Logic sequence for the application of HACCP (adopted from CODEX) 21
B Example of decision tree to identify CCPs (adopted from CODEX) 22
C Sample template of HACCP analysis 24
D Sample template of HACCP plan 25

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Foreword

This Singapore Standard was prepared by the Working Group on Hazard Analysis and Critical Control
Point (HACCP) under the direction of the Food Standards Committee.

It is a revision of SS 444 : 2010 – “Hazard analysis and critical control point (HACCP) system and
guidelines for its application”. It 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)”, and it is adapted
and reproduced with permission from Codex.

The main change is the incorporation of the management aspects of operating a HACCP-based food
safety system. In order to apply HACCP successfully, a strong management commitment to the
HACCP concept is necessary. A firm commitment to HACCP by top management provides company
employees with a sense of the importance of producing safe food. The success of a HACCP system
also depends on effective personnel training. Understanding the reasons for performing an action or a
procedure is an important and integral part of an effective HACCP programme.

Outbreaks of food-borne illnesses continue to be a major and serious health problem globally. One of
the most important challenges to the food industry is the widespread occurrence of emerging
pathogens such as verocytotoxin producing Escherichia coli and those not previously recognised as
food-borne agents such as Listeria monocytogenes and Campylobacters. The increasing public health
concerns have highlighted the need for an effective food safety assurance system. The HACCP
system has gained national and international endorsement as a cost effective means for ensuring food
safety. There is also a growing trend in international trade for worldwide equivalence of food safety
based on HACCP principles.

The HACCP concept was first developed in the 1960s at the National Aeronautics and Space
Administration (NASA) in the USA to ensure safe food for its astronauts. HACCP is a preventive
system of control. It identifies specific hazards and control measures for their control 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.

In preparing this standard, references were made to the following publications:

1. CP 3 : 1988 Code of practice for food hygiene (general)

2. CAC/RCP 1 – 1969, 2003 Edition, Editorial Corrections 2011, General principles of food
hygiene

3. CAC/ GL 69 – 2008 (2013 Edition) Guideline for the validation of food safety control measures

4. FAO/WHO guidance to governments on the application of HACCP in small and/or less-

developed food businesses

5. SAC HACCP Document No. 2 Management of food safety based on HACCP (hazard analysis
and critical control point) – Requirements for a HACCP based food management system, SAC
Accreditation Programme

6. U.S. Food and Drug Administration – Hazard analysis and critical control point principles and
application guidelines, adopted August 14, 1997.

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Permission has been sought to reproduce materials from the following organisations:

1. Food and Agriculture Organization of the United Nations (FAO) for the reproduction of the
Annex to CAC/RCP 1 – 1969, 2003 Edition, Editorial Corrections 2011, General Principles of
Food Hygiene “General principles of food hygiene” on the following clauses:

a) Definition of “validation” and “verification”

b) Diagram 1 and Diagram 2

The views expressed in this standard do not necessarily reflect the views or policies of the
FAO.

2. Singapore Accreditation Council for the reproduction of the Clauses 1, 3.1, 3.2, 3.3, 3.4, 3.8,
4, 5, 7, 8 and 9 from “SAC HACCP Document No 2 Management of food safety based on
HACCP (hazard analysis and critical control point) – Requirements for a HACCP based food
management system”.

Acknowledgement is made for the use of information from the above publications.

Attention is drawn to the possibility that some of the elements of this Singapore Standard may be the
subject of patent rights. Enterprise Singapore shall not be held responsible for identifying any or all of
such patent rights.

NOTE

1. Singapore Standards (SSs) and Technical References (TRs) are reviewed periodically to keep abreast of technical
changes, technological developments and industry practices. The changes are documented through the issue of either
amendments or revisions.

2. An SS or TR is voluntary in nature except when it is made mandatory by a regulatory authority. It can also be cited in
contracts making its application a business necessity. Users are advised to assess and determine whether the SS or TR
is suitable for their intended use or purpose. If required, they should refer to the relevant professionals or experts for
advice on the use of the document. Enterprise Singapore shall not be liable for any damages whether directly or
indirectly suffered by anyone or any organisation as a result of the use of any SS or TR.

3. Compliance with a SS or TR does not exempt users from any legal obligations.

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Hazard analysis and critical control point (HACCP) system for the
food industry – Requirements with guidance for use

0 Introduction

This standard specifies requirements for a Hazard Analysis and Critical Control Point (HACCP) food
safety management system for certification purposes.

This standard also sets out the principles of the HACCP system and provides general guidance for the
application of the system1. It is recognised that the details of application may vary depending on the
circumstances of the food operation.

The HACCP system, which is scientific and systematic, identifies specific hazards and measures for
their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control
systems that focus on prevention rather than relying mainly on spot checks on production conditions
and random testing of end-products. A HACCP system is capable of accommodating changes such as
advances in equipment design, processing procedures or technological developments.

HACCP can be applied throughout the food chain, from primary production to final consumption, and
its implementation should be guided by scientific evidence of risks to human health. Besides
enhancing food safety, the implementation of HACCP has other significant benefits such as better
utilisation of resources and a more timely response to production problems. In addition, the application
of a HACCP system can aid inspection by regulatory authorities and promote international trade by
increasing confidence in food safety.

The successful application of HACCP requires the full commitment and involvement of management
and the workforce. It also requires a multi-disciplinary approach, which should include, where
appropriate, expertise in agronomy, veterinary health, production, microbiology, medicine, public
health, food technology, environmental health, chemistry, and engineering, according to the particular
study.

The intent of the HACCP system is to focus control at Critical Control Points (CCPs) rather than
dissipating efforts on many different areas that have little impact on food safety. A redesign of the
operation should be considered if a hazard that must be controlled is identified but no CCPs are found.

Pre-requisite programmes such as Good Hygienic Practices (GHP) or Good Manufacturing Practices
(GMP) are essential for the development and implementation of successful HACCP plans. Pre-
requisite programmes provide the basic environmental and operating conditions that are necessary for
the production of safe and wholesome food.

The effectiveness of the system relies on management and employees having the relevant HACCP
knowledge and skills. Therefore, appropriate training is necessary for all levels of employees and
managers.

The application of the HACCP is the responsibility of each individual business. All the seven principles
as detailed in Clause 4 shall be applied in the HACCP system. However, some flexibility in the
application of the principles appropriate to the business is allowed. This flexibility should take into
account the nature and size of the operation, including human and financial resources, infrastructure,
processes, knowledge and practical constraints. While the application of HACCP to food safety is
considered here, the concept can be applied to other aspects of food quality.

1 The principles of HACCP set the basis for the requirements for the application of HACCP, while the guidelines
for the application provide general guidance for practical application.

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1 Scope
The requirements in this standard have been specified for use in auditing operational HACCP-based
systems that ensure the safety of foodstuff during production, preparation, processing, manufacturing,
packaging, storage, transportation, distribution, food services, retailing, and any other sector related to
the food chain.

The requirements are applicable to all food businesses that wish to design and implement an effective
HACCP management system, regardless of type, size and product.

The scope of the business activities to be certified shall be defined by the food businesses and agreed
by the certification bodies.

2 Normative references
There are no normative references cited in this Singapore Standard.

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