HACCP

HACCP is a systematic preventive approach to food safety and allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred to as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. These are guidelines to ensure that food remains contamination free by making sure that all food operations are executed hygienically.

Companies that wish to comply with HACCP standards can use these guidelines to trace all food product stages in their company and to map out all possible contamination risks. Then, measures have to be taken by the company itself to avoid any contamination. From that moment on, the company can ask TÜV NORD Indonesia to investigate their operating procedures. If TÜV NORD Indonesia is convinced that adequate food safety guarantees are offered, a HACCP certificate can be issued.

There are kinds of benefits you will receive after HACCP implementation:

• You secure the trust of your customers.
• Focus on preventive actions helps to avoid unnecessary costs.
• You use your resources effectively to produce trustworthy food.
• The HACCP concept ensures compliance with legal regulations and reduces food safety risks (i.e. product liability risks), ensuring better food quality.
• This creates trust on the part of consumers and customers.