Hazards Analysis & Critical Control Point (HACCP) / ISO22000 / BRC / Food Safety Standard

Food Safety is a process control system design to Identify microbial and other hazards in food production. It includes steps design to prevent problems that occur and to correct deviations as soon as these are detected. Such preventive control systems with documentation and verification are widely recognized by the scientific authorities and international organization as the most effective approach for producing safe food.

Principle of HACCP

  • Conduct a hazard analysis.
  • Identify critical control points.
  • Establish critical limits for each critical point.
  • Establish Critical Control Point monitoring requirements.
  • Establish Corrective Actions.
  • Establish Record Keeping Procedures.
  • Establish procedures for verifying the HACCP System is working as intended.

Benefit of HACCP

  • Reduces contamination.
  • Reduces recall / product destruction.
  • Provides Market protection.
  • Provide preferred supplier status.
  • Conformance to international standard and regulations, and requirements of overseas market.
  • Transforms Commodities into branded products.
  • International acceptance.