Hazard Analysis and Critical Control Points (HACCP)

Also the ISO22000:2005 Food Safety Management System (FSMS)

HACCP is a system for managing the safety of food processing throughout the entire supply chain. Developed based on the stringent requirements set by the World Health Organisation (WHO), HACCP is the fundamental in good food hygiene practices and provides confidence to consumer. Adopting the HACCP principles ensure food handling staff possesses the basic working knowledge and a proper understanding of food hygiene.

HACCP is adopted and recognized by International Organisation of Standardisation in Geneva and has developed into ISO22000:2005 as an internationally recognized standard on Food Safety Management System.