- MS 133
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
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
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
To provide customer confidence
To ensure all staff have appropriate skills
and competencies in Food Hygiene for their work activities
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.