What
is HACCP
HACCP stands for
Hazard Analysis & Critical Control Point. It is a systematic,
planned approach to controlling food safety hazards. CODEX
define HACCP as: “a system which identifies, evaluates
& controls hazards which are significant for food safety.”
Why do you need
a HACCP
• Manage
Food Safety risks in your Business
• Due Diligence
for Senior Management
• Customer
confidence
• Control
of your risks and safer processes
• Scientific
process
• Focus
on managing food safety risks at the ground level
• Ensuring all staff have appropriate
skills and competencies in Food Hygiene for their work activities
• Abide by appropriate standards
for food handling, hygiene, premises and equipment
• Safe Business is good Business
is repeat business
• Framework for regulatory compliance
Standards
MS 133 standard - Hazard Analysis and Critical Control Point (HACCP) system
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