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SPRING Singapore Encourages HACCP

By Dan Flynn and Suzanna Schreck

As a result of a recent rojak poisoning incident, Singaporeans are becoming more aware of food safety.  

The food court at Changi International Airport Terminal 3 has achieved an international food safety standard, and has implemented a Hazard Analysis Critical Control Point (HACCP) plan.  This food court is one of the first to achieve this certification in Singapore.  

The Standards, Productivity, and Innovation Board, also known as SPRING Singapore, would like to see more food operators join the Food Safety Program which would uphold food safety standards and create more opportunity for export.  

"We have a very strong reputation for the food industry.  When other countries' products are contaminated, a lot of countries, a lot of markets, will avoid their products.  That is the time your quality will help you to command a premium", said Lee Yi Shyan, Minister of State for Trade and Industry.  

"The food service providers really need to look at this as a part of the basic infrastructure that they have to compete internationally."

Managing director of the Kopitiam Group, Alden Tan, said, "Like any other system, even any other gadgets that you may have, usually the starting point will be little more costly.  But as there are more people coming into the industry, there are more people doing it.  By competition, the cost will be lower."

Kopitiam Group is one of the 105 food companies in Singapore that benefited from SPRING Singapore's Food Safety Program.  

SPRING Singapore is aiming to have 200 food operators covered under the Food Safety Program by the end of this year.  

The Ministry of Trade and Industry are hopeful that members from the Restaurant Association of Singapore and Food Manufacturers Associations will join the program.

Full post as published by Food Safety News on February 22, 2010 (boomark / email).