Hazard Analysis and Critical Control Point (HACCP)

The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. HACCP is an internationally accepted technique for preventing microbiological, chemical physical contamination along the food supply chain. HACCP techniques does this by identifying the risks, establishing critical control points (CCP), setting critical limits, and ensuring control measures are validated, verified and monitored before implementation.

Benefits of having a certified HACCP system in company:

• Facilitate and expedite the issuance of Health Certificate which is not dependent on end product testing.
• Reduce the frequency of regulatory inspection on food premises and sampling.
• Enhance safety of food produced by food premises.
• Fulfill global requirement on food safety including the application for Approval Number for the exporting of fish and fishery products to European Union.
• Promote the acceptance, both in Malaysia and overseas, of food produces from food premises with certified HACCP system.
• Improve marketability of the certified product.
• Gain recognition by use the HACCP logo upon certification

Applicable to all business in food supply chain from farm to meal table, which includes:

• Food processing ( fruit and vegetables, meat, spices, nuts, fish and fishery products ).
• Food distributor ( retailers / wholesalers ).
• Food service ( restaurants / canteens / kindergartens ).