Food Standards Committee (FSC) was formed in the early 1970s to serve the needs of the food industries for the purpose of trade facilitation through the elimination of technical barriers to trade, improving quality and safety of the food products and protection of consumers.

The role of FSC has evolved over time in order to serve the local food industry to meet global competition. FSC aims to Spearhead Singapore’s development into a world-class vital food hub by supporting key national initiatives under the Food Manufacturing and Food Services Industry Transformation Maps.

This is achieved through develop standards and participate/monitor of Codex Alimentarius Commission and ISO standards to support emerging trends, address industry needs, and safeguard Singapore’s interest.

Emphasis is also placed on areas of standardisation that complement food control activities, elevate indigenous food standards at international level and safeguard Singapore’s interest during the harmonisation of food standards in the Asean Free Trade Agreement (AFTA).

Structure of Food Standards Committee

The Scope of FSC

• Develop, promote and facilitate the implementation of standards across the whole value chain of the food industry from farm to fork
• Support both national and industry-driven efforts, including legislation, in areas of standardisation that promote safe and sustainable food production and consumption environment for domestic and international needs
• Elevate indigenous food standards at regional/international level to promote/safeguard Singapore's interest

The Composition of FSC