Hazard Analysis and Critical Control Point (HACCP) is a systematic preventive approach to food safety, which addresses physical, chemical, and biological hazards rather than finished product inspection.
Hazard Analysis and Critical Control Point (HACCP) is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be created to reduce or eliminate the risks. With its increasing adoption worldwide, Hazard Analysis and Critical Control Point (HACCP) helps food and beverage industry to put in place, an effective integrated food safety management system, which drives growth in productivity, safety and traceability.
TÜV SÜD has vast experience in food safety methodology and its applications. We can help companies implement Hazard Analysis and Critical Control Point (HACCP) and carry out the audits, regardless of their role in the food supply chain, location, or products.
TÜV SÜD can then help to set up control limits at critical points during the food production process to build an effective food safety management system for clients.
TÜV SÜD Malaysia has many years of experience in testing and product certification services, and is one of the leading laboratories providing food safety testing and quality management systems certification. Our reports and certificates are widely accepted around the world. You can also be assured of its objectivity, accuracy and independence.