SS 444:2010 / HACCP

Hazard Analysis and Critical Point (HACCP) / SS 444

Hazard Analysis and Critical Point (HACCP) / SS 444 is a preventive system of control. It identifies specific food safety hazards and control measures to ensure the safe consumption of food. It is scientific and risk-based. It enables food establishments and regulatory authorities to identify, prevent and reduce food-borne hazards in any segment of the food chain.

The HACCP system has gained national and international endorsement as a cost-effective means for ensuring food safety. There is also a growing trend in international trade for worldwide equivalence of food safety based on HACCP principles.

Benefits of Hazard Analysis and Critical Point (HACCP) / SS 444

Demonstrate compliance with applicable statutory and regulatory food safety requirements
Provide business with a cost-effective system for control of food safety
Focuses on prevention and control of potential food safety hazards rather than inspection
Controlling food risks
Improve food quality standards

Note

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