HACCP is an international recognised Food Safety Standard created initially for the NASA program, common known as Hazard Analysis and Critical Control Point.

The food safety programme helps to minimise food hazards in the operation by effective implementing of the 12 steps & 7 principles requirements through proactive & preventive approach under SS 444:1998 standard.


Principle Requirements

  • Areas of focus delivered through the standard require:
    • The forming of the food safety team & determine the detail product description.
    • Derive the entire operating flow diagrams with specific control point.
    • Assessing the risk, hazard & significant level of microbial, chemical & physical contamination at critical control point by food safety specialist.
    • The Critical Control Points (CCP) derived based on the risk assessment, identify monitoring tools with sufficient frequency, to ensure the integrity of the food safety is maintained & implemented effectively.

The system also needs to have proper documentation, records, verified & validated for the effective & efficient implementation with both training and retraining program provided for food safety knowledge advancement.

After which the standard has been implemented, it will require SAC accredited certification bodies to certify through professional witnessed food safety auditors, where meeting the confirmation of establishing both Food Safety & Quality Management System.