Hazard Analysis and Critical Control Point (HACCP) is a systematic and preventive management system to assure food safety that prevents or reduces physical, chemical, and biological hazards from getting into the food chains
Benefits of HACCP
Based on Malaysia national Standard MS 1480 drives organizations to:
- Increase Food safety standard.
- Reduce production loss and non-conformity costs.
- Ensure consistency in foods preparation.
- Increase profit.
- Build trust in consumer with hygienic and fresh products.
- Facilitate international trade.
- Organize and consistently manage manufacturing controls.
