Hazard Analysis Critical Control Point – HACCP

In order To improve the food safety, every stage of food production from purchasing, receiving, storage, preparation, processing, packaging, distribution and preparation of food for cunsumption sould be monitored carefully. HACCP is a control system in an effort to prevent the problem occurring based on the identification of potential hazards and critical points in food handling and processing process stage.

HACCP is one the risk management developed to guarantee the food safety by using prevention approach that is able to provide guarantee to produce the food safe for consumers. HACCP is as the quality control system from raw material until the end product and distribution.

By applying HACCP, food safety control function can be improved, change the retrospective final testing approach to preventive quality guarantee approach.

The application of HACCP is considered to be successful, if the organization fulfills the basic requirements of food industry by applying the Good Manufacturing Practices (GMP) and Standard Operational Procedure (SOP).

Why Mutu Certification International ?

  1. The first  Certification  Body  approved  by  KAN registration number LSHACCP-001-IDN
  2. Ability in integration with other services

Benefits of Applying HACCP

  1. To ensure food safety guarantee to the product produced prior to the consumers.
  2. To provide food safety guarantee to fulfill the consumers demand.
  3. To provide guarantee of compliance with the prevailing legislation.
  4. To increase the consumers satisfaction.
  5. To decrease the product damage and waste.
  6. As the trade promotion in global market era having high competitiveness, and food business stability.
  7. To provide recommendation of system repair continuously.

Benefits of Holder of HACCP Certificate

  1. Rights to declare that the product has been handled by the Food Safety Management System.
  2. Rights to publicity using the logo and certification body accreditation.
  3. Rights to self-defense in the case of food safety disputes.

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