Hazard Analysis and Critical Control Point (HACCP) System is a food processing management system that addresses food safety through a preventative approach. This is achieved by the identification and control of biological, chemical and physical hazards associated with raw materials and handling, processing, storage and distribution of the finished product prior to consumption. These hazards may be naturally occurring in the food, contributed by the environment or generated by a mistake in the manufacturing process.

The programme provides third party assurance that the food processor’s food safety system meets the requirements of HACCP.

It is open to all food processing establishments, commercial kitchens such as canteens, hotel kitchens, catering companies, and packaging and distribution entities like supermarkets. 

1. HACCP Brochure