H.A.C.C.P

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HAZARD ANALYSIS CRITICAL CONTROL POINT

HACCP (Hazard Analysis Critical Control Point) is a quality assurance system that is based on the awareness or appreciation that hazards can arise at various points or stages of production but can be controlled to control these hazards

The main key to HACCP is anticipation of hazards and identification of control points that prioritize preventive measures rather than relying on final product testing. The HACCP system is not a zero-risk or no-risk food safety guarantee system, but is designed to minimize the risks of food safety hazards. HACCP can be applied in the food production chain from the main producers of food raw materials (agriculture), handling, processing, distribution, marketing to the end users.

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Benefits of Implementing H.A.C.C.P

Ensure food safety Producing food products that are safe at all times
Provide evidence of a safe product production and handling system
Give manufacturers confidence in their safety guarantees
Give satisfaction to customers for conformity to national and international standards
Preventing food poisoning cases, because in the implementation of the HACCP system hazards can be identified early, including how to take preventive measures and mitigate them
Prevent / reduce production damage or food insecurity, which is not easy if it is only done in the final product testing system
With the development of HACCP into international standards and mandatory government requirements, providing products has a competitive value in the global market
Providing efficient food safety management, because the system is systematic and easy to learn, so it can be applied at all levels of the food business

By implementing HACCP in your organization, it is hoped that your process will be more secure and company

H.A.C.C.P

Benefits of Implementing H.A.C.C.P

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