{"id":2438,"date":"2021-07-11T04:12:40","date_gmt":"2021-07-11T04:12:40","guid":{"rendered":"https:\/\/gicgrp.com\/sg\/website\/?post_type=certifications&#038;p=2438"},"modified":"2022-01-08T11:54:35","modified_gmt":"2022-01-08T03:54:35","slug":"ss-590-haccp-hazard-analysis-and-critical-control-point-based-food-safety-management-systems-haccp","status":"publish","type":"certifications","link":"https:\/\/gicgrp.com\/sg\/certifications\/ss-590-haccp-hazard-analysis-and-critical-control-point-based-food-safety-management-systems-haccp\/","title":{"rendered":"SS 590\/SS 444 HACCP-based Food Safety Management System"},"content":{"rendered":"<p>SS 590 and SS 444 are Singapore standards that set out the requirements for hazard analysis and critical control point (HACCP) to prevent food safety hazards from affecting the food chain operators.<\/p>\n<p>HACCP is a preventive system of control and enables the food chain operators to identify, prevent and reduce food-borne hazards in any segment of the food chain. It also helps them improve the safety and quality of their food products and services and\/or gain access to targeted export markets.<\/p>\n<p>These standards can be a steppingstone for the implementation of ISO 22000 Food Safety Management System.<\/p>\n","protected":false},"featured_media":2507,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"certification-category":[31],"class_list":["post-2438","certifications","type-certifications","status-publish","has-post-thumbnail","hentry","certification-category-certification-management-system"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>SS 590\/SS 444 HACCP-based Food Safety Management System - GICG(SG)<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gicgrp.com\/sg\/certifications\/ss-590-haccp-hazard-analysis-and-critical-control-point-based-food-safety-management-systems-haccp\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SS 590\/SS 444 HACCP-based Food Safety Management System - GICG(SG)\" \/>\n<meta property=\"og:description\" content=\"SS 590 and SS 444 are Singapore standards that set out the requirements for hazard analysis and critical control point (HACCP) to prevent food safety hazards from affecting the food chain operators. 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