[LEGAL] What is HACCP system?

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

HACCP – Hazard Analysis Critical Control Point

HACCP was established in the 1960s to cooperate with NASA, USA, to prevent food poisoning for astronauts when Columbia spaceship launched. In 1971, HACCP was first used as a way to control food safety in America.. Then HACCP quickly became a popular quality management system for food that widely used around the world. 

 Who are using HACCP?

Business that produces, or resells seafood, food in general, and animals feed…

Food services, restaurant, hotel, other activities with food related


Saves your business money in the long run

Avoids you poisoning your customers

Food safety standards increase

Ensures you are compliant with the law

Food quality standards increase

Organises your process to produce safe food

Organises your staff promoting teamwork and efficiency

Due diligence defence in court.

12 steps to establish HACCP management system

  1. Create a HACCP team
  2. Describe your product
  3. Purpose of using this product
  4. Create a technology procedure map 
  5. Test the procedure map
  6. Analyze the risks
  7. Critical control point
  8. Set limit & deadline
  9. Establish a monitoring system
  10. Maintenance activities
  11. Create procedures to store data
  12. Build Examine procedures 

By Rikki P – KIZUNA Marketing Department

Source: Trung tam nghien cuu thuc pham


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