Hazard Analysis Critical Control Point | Malaysia HACCP Training Consultant






Hazard Analysis Critical Control Point (HACCP)

HACCP is an international principle defining the requirements for effective control of food safety. HACCP audit and certification / HACCP compliance helps organizations focus on the hazards that affect food safety and hygiene, and systematically identify them by setting up control limits at critical points during the food production process.

HACCP Requirements include the implementation of the 7 principles plus 5 other preliminary steps.

Preliminary Steps

Seven Principles

  • Assembly of the HACCP team
  • Describe product
  • Identify the intended use
  • Construct Flow diagrams
  • On-site confirmation of flow diagrams
  • Conduct hazard analysis
  • Determine CCP (Critical Control Point)
  • Establish Critical limits
  • Establish a monitoring system for CCP
  • Establish corrective actions
  • Establish verification procedures
  • Establish documentation/record keeping

HACCP benefits

  • Enhancement of your food safety management system and your product’s quality;
  • Demonstration of your commitment to producing or trading in safe food;
  • Transformation of your brand to act as an effective entry-to-market tool, opening up new business opportunities around the world;
  • Continuous monitoring of your food safety management system and processes.

Hazard Analysis Critical Control Point | Malaysia HACCP Training Consultant