• FSC New COO joins the Forest Stewardship Council
  • FSC Online platform will enhance product traceability
Hazard Analysis Critical Control Point (HACCP)

HACCP is a scientific process control system for identifying and preventing biological, chemical and physical hazards at critical points in the food production and distribution process. It is built on seven principles and pre-requisite programs (SSOP/SOP). HACCP is applicable to all food processers, manufactures and food service industry.