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Mauritius Standards Bureau

HACCP - MS 133

HACCP - MS 133

MS 133 standard - Hazard Analysis and Critical Control Point (HACCP) system

The MS 133 (HACCP) standard has been published to cater for those food and food related industries that wish to embark in food safety standard implementation and eventually achieve certification.

 
 
 
 What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Point.  It is a systematic, planned approach to controlling food safety hazards.  CODEX defines HACCP as: ''a system which identifies, evaluates & controls hazards which are significant for food safety."

 Objectives of HACCP

To manage food safety risks in your business

To abide by appropriate standards for food handling, hygiene, premises and equipment

To provide due diligence for Senior management

To provide a framework for regulatory compliance

To provide customer confidence

To ensure all staff have appropriate skills and competencies in Food Hygiene for their work activities


Benefits of HACCP

Most effective method of maximizing product safety by providing increased confidence of safe food production.

Cost effective system targeting resources to critical areas of processing, reducing risk of unsafe products.

Access to main markets like EU and USA.

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