This standard is meant for use in the majority of small and medium food service establishments. It provides the necessary steps to assist companies to set up a basic food safety management system based on HACCP principles. The FSMS is to be developed from established good food hygiene and food handling practices as well as any future new practices that will be established.\nThe standard focuses on critical hazards found in a typical food service establishment and measures to control and minimise them. It provides the necessary steps to get started on a FSMS by providing samples of documentation, HACCP plans and guidance on good food hygiene and food handling practices that are keys to food safety in the supplementary document, Supplement to SS 583 : 2013 Guidelines on food safety management for food service establishments.