HACCP (Hazard Analysis and Critical Control Point)

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What is the HACCP?

HACCP is the Hazard Analysis Critical Control Point, is a system of food safety management that takes a preventative, focused approach to the identification and control of significant hazards. It requires a food operation to have in-depth knowledge of their products and processes and to assess the potential hazards involved, their relative risk, and which are significant to end product safety. The HACCP system will help reduce the risk of illness, related to food safety, from occurring in your establishment.

It’s can integrate with the standard that you have, because has the same format as other standards including ISO 9001 and ISO 14001. So it's easy to integrate with the standards your using at the moment

Who can use HACCP ?

         All of food organization, especially export organization, because worldwide focus on food safety.   

The Benefits of Implementing HACCP

• Deduct of treat cost in case food of effect hazard with customer


• Deduct number of final sample


• Can use the quality resources such as manpower, cost and time


• Help the entrepreneur to take action and continue improvement


• Building image of organization


• Increase to market share both local and global market


• Important basic to develop to ISO 9001 and other system

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