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.
Click here to view list of firms HACCP - MS 133 registered
