Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed.
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
It is built around seven principles:
- Conduct Hazard Analysis of biological, chemical or physical food hazards
- Determine critical control points
- Establish critical control limits, for example, minimum cooking temperature and time
- Establish a system to monitor control of Critical Control Points
- Establish corrective actions
- Establish procedure for verification to confirm that the HACCP system is working effectively
- Establish documentation and record keeping
Tien Giang branch of Asia Commodities (Nguyen Khoi trading limited company) achieved HACCP Certificate on 12 March 2019.