HACCP

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Surabaya Branch Office Fax: 62 31 5344482

Hazard Analysis Critical Control Points

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 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.

Our know-how for your success

TÜV NORD is an independent and internationally recognized certification company with many years of experience. Our auditors are competent specialists with specific additional qualifications for the different areas within the food chain.

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Head Office

Jl. Let. Jend. TB. Simatupang Kav.88, Pasar Minggu Jakarta Selatan, Perkantoran Hijau Arkadia, Tower F, 7th Floor, Suite 706 12520 Jakarta

HerdiansyahFood Safety
Business Development Manager

Tel.: 62 21 78837338
Fax: 62 21 78837336
herdi@tuv-nord.com