| HACCP (Hazard Analysis Critical Control
Point) is an analytical tool which enables
management to introduce and maintain
a cost-effective, ongoing food safety
program. It involves assessment of main
steps in a food production process and
identification of steps which is 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 foodborne 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. | 
