ISO 22001 Food Safety Management systems

Hazard Analysis Critical Control Points (HACCP) is defined to be the food detrimental elements major control points by the food and drug administrative agent. HACCP is composed as hazard analysis (HA) and critical control points (CCP). HA is to search for the hazard elements and analyze the hazard structure. HACCP is to decide the sanitation control points to control the major hazard control points after identifying the hazard elements from material supply, manufacture, processing, preservation and distribution to the end user consumption.

It's Key Benefits

Among many others, the benefit of Implementing HACCP & ISO 22000 are - Sanitation control, Food production in sanitary manner, Concentration in the sanitation effort and effective control of food, Economic control of food products (Reduction of defective product and customer complaints), Reliability in the food product, Safe and sanitary distribution of food product,Choice of sanitary food product through public certification, Prevention from the food hygiene problems, Effective response to RECALL and P/L, Export advantage, Advantageous inspection process, HACCP mark indication.