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HACCP - Hazard Analysis & Critical Control Points

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What is HACCP?

HACCP is the abbreviation of Hazard Analysis and Critical Control Points, means that analyse hazard and critical control point. System for analysing, indentifying and controling vital hazard in food manufacturing and processing. HACCP constitutes systematic evaluation steps for all processes related to food manufacturing and processing as well as identifies key points in production process that related to food quality and safety. The principles of HACCP are applied consistently all around the world and used in many businesses as follow: food manufacturing and processing enterprises, industrial food processing zone.                    
 

The benefits when applying HACCP

In terms of organization:
Organization can improve their food safety management system, production process, production environment, business, defective products reduction
System application is a commitment of an organization to consumer in ensuring food safety in the product that supply; building trust within customers and partners
Improve organization reputation, regarding the product; increase the competitiveness, expand the market, especially export market             
 

Values to our customers

Improving the reputation and competition in the market when using the TUV NORD brand        
Achieving global recognition for the products                    
Optimizing the quality of processes, products and services                    
Identifying the specific resources that can be used for quality improvement initiatives                    
Providing documents evidences for the quality and performance of the business