HACCP (Hazard Analysis Critical Control Point)

HACCP (Hazard Analysis Critical Control Point) is an analytical tool enabling management to introduce and maintain a cost-effective, ongoing food safety program.

HACCP  involves assessment of main steps in a food production process and identification of steps which are critical to food safety. By using the HACCP system, control is shifted from end product testing (corrective) into the design and manufacturing of products (preventive). HACCP is applicable to the identification of microbiological, chemical and physical hazards affecting food safety and also associated with microbial spoilage and quality of product. It can be applied to a specific product or to an existing or new process.

HACCP has international recognition as the most cost-effective means of controlling food borne disease and is endorsed as such by the Joint FAO/WHO Codex Alimentarius Commission.

This certification program is mainly to help food industry or catering services to develop, implement, and evaluate the safety and quality of the operation process. A certificate will be issued based on the conformity of general requirements of HACCP.