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HACCP Management System

HACCP (Hazard Analysis and Critical Control Point) is a widely accepted food safety management system, which can be easily adapted to suit all types and size of food business. Its concept focuses on the prevention of food safety problems before they occur and is accepted by international authorities as the most effective means of controlling food-borne diseases.

The HACCP system takes necessary procedures to control and prevent them from occurring. By conducting a hazard analysis, the HACCP system identifies the possible hazards throughout the process of food production. Then the critical control points (CCP) are determined, with the critical limits established. Monitoring procedures are established to control the CCP’s; while corrective actions are established when monitoring indicates that the CCP is not controlled.

HACCP is not something new in the industry. In the early 1960s, a collaborated effort between the Pillsbury Company, NASA, and the U.S. Army Laboratories began with the objective to provide safe food for space expeditions.

Following the growing concern on food safety, the food industry and educated consumers are driving food producers to be HACCP-certified. With the high rates of the occurrence of food-borne diseases, people are on their toes when it comes to consuming food that is safe for themselves and their loved ones. In countries like the United States, the United Kingdom, Canada etc, it has become mandatory for food producers to adhere to the HACCP requirement in order to have their products recognized and marketed to consumers.

Many organizations have also acknowledged the standards and procedures established by the HACCP certification system, such as the National Academy of Sciences in the United States, World Health Organization (WHO) and the Food and Agriculture Organization (FAO).