NYP is appointed by Enterprise Singapore in 2023 as the Standards Development Organisation (NYP-SDO) for the Food Standards Committee under the Singapore Standard Council. NYP-SDO’s mission is to elevate the food industry by supporting both national and industry-driven initiatives.
Our Services
Standard Committees
The standards committees provides strategies, priorities and lead initiatives for the national standardisation programme.
Standards Development
Standards development offers the opportunity to collaborate with industry experts in drafting, reviewing, and shaping the standards that drive progress and innovation.
International Standardisation Organisation
Joining an ISO committee offers a unique chance to influence global standards that affect industries worldwide, shape the future of the food sector, and expand your professional network on an international level.
Purchase & Propose Standards
Explore the latest industry standards that drive best practices and innovation or propose new standards that address emerging needs and challenges.
Our Capabilities
The Food Standards Committee positions Singapore as a leader in urban food solutions by:
- addressing future food and nutrition needs,
- supporting local businesses to become stronger and more sustainable, and
- setting standards that enhance the country's global reputation in food innovation and sustainability.
It comprises four specialised technical subcommittees, each focusing on distinct areas of expertise:
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The committee explores opportunities to reduce agriculture's environmental impact, feed a growing population, and build climate-resilient food systems. It promotes sustainable farming, embraces digital transformation in the supply chain, promotes global collaboration, and strive to position itself as a vital contributor to advancing sustainable and efficient agriculture.
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The committee is dedicated to fostering a resilient food system by developing product-specific standards that ensure quality and safety, with a focus on emerging trends and processing techniques. Acting as a guiding force for food producers, the committee strives to promote best practices, foster collaboration, drive innovation, and ultimately build consumer trust.
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The committee focuses on improving every step of the food supply chain, from sourcing raw materials to processing, quality checks, distribution, and food service. Its goal is to ensure food is produced and delivered safely, sustainably, and in line with consumer and environmental needs. By fostering innovation, the committee aims to make food systems more resilient and efficient for the future.
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The committee strives to safeguard public health by driving continuous improvements in food safety practices, focusing on mitigating potential risks across the food supply chain. Through collaboration with industry stakeholders, it aims to build consumer trust and strengthen the integrity of the food system while supporting regulatory compliance.
Project Highlights
A Cleaner, Greener Urban Farm with SS 661 at Sustenir
Discover how Sustenir became the first grower to be SS 661-certified for safe, pesticide-free urban farming in a sustainable environment.
E-commerce Channel Thrives with SS 687 at FairPrice Group
Explore how FairPrice Group defines best practices to ensure the safety of food sold through their e-commerce channels with the help of SS 687.
Boosting Productivity and Production with SS 676 at Chew’s Agriculture
Find out how the relocation of Chew’s led to the development of a sustainable, high-tech farm that can also better uphold animal welfare.
Elevating Food Safety and Compliance at Le Rainbow Catering with the use of SS 583
Learn how Le Rainbow Catering embraced SS 583 to fortify its food safety management system, ensuring zero food safety incidents and instilling confidence in its discerning clientele.
Pioneering Excellence in Nutrition and Food Services for Infants and Children
Take a look at journey on how NTUC Foodfare exemplifies a commitment to excellence, innovation, and community well-being with the use of SS 692.
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Contact us
For enquiries, please email: nyp_sdo@nyp.edu.sg
Project Highlights
SS 668 Cold chain management of chilled & frozen foods
SS 668 outlines cold chain maintenance to ensure consumer safety while preserving the nutritional and sensory quality of perishable foods.
SS 692: Guidelines for nutrition and food services for infants and children
SS 692 provides guidelines to care centres and organisations providing food for infants and children, helping them deliver well-balanced diets that support optimal growth and development.
SS ISO 23662 Definitions and technical criteria for foods and food ingredients suitable for vegetarians or vegans and for labelling and claims
SS ISO 23662 defines criteria for vegetarian food and ingredients, guiding businesses on labeling, claims, and B2B communication.
SS 707 Specification for clean and green urban farms - Layer farms
SS 707 set requirements for a farm management system and provides guidance on best practices to monitor resource optimisation and waste management while producing high-quality eggs.