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 managme food safety risks in your business
To abide by appropriate standards for food handling, hygiene, premises and equipment
To provide due diligence for Senior mangement
To provide a framework for regulatory compliance
To provide customer confidence
To ensure all satff 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 effetive system targeting resources to critical areas of rpocessing, reducing risk of unsafe products.
Access to main markets like EU and USA.
MS 167:2001 - Recommended International Code of Practice-General principles of Food Hygiene
The Mauritian Standard MS 167:2011 has been developed with the aim of ensuring the implementation og good hygienic practices and production of safe food for human consumption. The Quality Assurance Unit of the Mauritius Standards Bureau wil be responsible for assessing the effectiveness of the implementation of this standard and issuing a biennial certificate of registration. oNce certified, surveillance visits will be conducted on a quaterly basis by officers of the Bureau. Further cleaning and disinfection efficacy tests will be effected at the same frequency. The latter tests (including 20 swabs) will be performed by the Microbiology laboratory of the Mauritius Standards Bureau.