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HACCP (SS 444) Consultancy in Singapore
Established in Singapore in 1992, CCIS has helped many organisations achieve ISO, Singapore Standards (SS) and bizSAFE certification, as well as other compliance goals.
- 1992Established in Singapore
- 30+Years of management systems expertise
- 20,000+Companies served
- S$400KPaid-up capital in Singapore
What is SS 444?
SS 444 is the Singapore Standard for Hazard Analysis and Critical Control Point (HACCP) systems. It specifies how an organisation identifies food safety hazards, controls them at critical points in the process, monitors those controls and maintains records as evidence.
How CCIS helps you achieve HACCP certification
- Gap analysisWe assess your current food safety practices against SS 444
- HACCP team and process descriptionWe guide you in forming the HACCP team and documenting your products and process steps
- Hazard analysis and critical control pointsWe guide your team through hazard analysis and the setting of critical limits
- Monitoring and recordsWe guide your team in establishing monitoring, corrective action and verification records that are practical to maintain
- Internal auditCCIS conducts the internal audit to confirm readiness for certification
- Certification audit preparationWe prepare you for the independent certification body’s audit and advise on any findings
Optional maintenance support is available after certification.
Why organisations choose CCIS
- More than 30 years of consultancy experience in Singapore
- “Write what you do, do what you write”: a system your team understands and can maintain
- Integrated management systems since the 1990s, featured in the national newspaper in 1998 for a first-of-its-kind certified IMS in the region
HACCP questions
Is HACCP certification mandatory in Singapore?
Requirements depend on the type of business. The Singapore Food Agency sets food safety requirements for licensed food establishments, and many customers require HACCP certification from their suppliers.
What are the seven HACCP principles?
Hazard analysis, critical control points, critical limits, monitoring, corrective action, verification, and documentation and record keeping.
Should an organisation choose HACCP or ISO 22000?
HACCP suits organisations that need focused control of food safety hazards. ISO 22000 adds a complete management system and is often required by larger customers. CCIS can advise on the better fit.
Related food safety services
Talk to a HACCP consultant
Tell us about your food operations and we will recommend the right starting point for HACCP certification.
- Tell us about your organisationYour scope, sites and current practices
- We recommend a starting pointA gap analysis or a full certification project
- You receive a proposalWith the scope, approach and timeline
Talk to our team
Tell us which standard, course or audit you require, and we will explain the steps and the support suited to your organisation.