HACCP (Hazard Analysis and Critical Control Points)

HACCP (Hazard Analysis and Critical Control Points) is a scientific, rational and systematic approach to identification, assessment and control of hazard during production, processing, manufacturing, preparation and use of food to ensure that the food is safe when consumed. It is a system that identifies where hazard might occur in the food production process and puts in place control measures to prevent the hazard from occurring.

Food hygiene and public confidence in the food supply are essential element of public health and safety. There are mounting pressure on all governments to establish national consistency in food supply standards and to reduce the regulatory burden on the food industry.

In today's competitive business environment, operators within the food industry need to protect their services quality level and reputation. Producing defective and contaminated goods can result in food poisoning, product recall, lengthy and expensive legal battles and not to mention, possibly an irreparably damaged public image. Consumer wants a stronger assurance in food safety management. The production and manufacture of safe, nutritious food are major concerns of all stakeholders, which include the Governments, the manufacturers and service providers, the importers and exporters, as well as the consumers.

Traditionally, industry and regulators have depended on spot-checks of manufacturing conditions and random sampling of final products as means to ensure safe food. The system, however, tends to be reactive rather than preventive.

The demand for a world recognized and proactive food safety control management system and assurance assessment mechanism is irrevocable. There is a clear move towards greater reliance on third party certification system.

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