Certify to HACCP
HACCP is the acronym for Hazard Analysis Critical Control Point. It is a preventive quality assurance programme designed to provide increased control and monitoring during critical stages of the food processing chain. The scheme is accepted and adopted worldwide. Buyers in different parts of the world often demand the HACCP Certification or compliance to the system.
For Accredited HACCP certification, the system is based on the Singapore Accreditation Council (SAC) Document No. 2. The certification can also be based on the internationally recognized Codex Alimentarius Commission's standards on "Recommended International Code of Practice -General Principles of Food Hygiene" and "Hazard Analysis and Critical Control Point (HACCP) System Guidelines for Its Application", SS 590:2013, as well as the Singapore Standard 444:1998 (which is based on the Codex HACCP standard).
Benefits of HACCP:
- Customers, employees, stockholders and competitors develop sustainable respect for an organization which demonstrates its commitment to food safety.
- Is compatible with the implementation of quality management systems and Is the system of choice for Food Safety management
- Operating costs drop as rework reduces, efficiencies increase and non-compliance penalties reduce.