HACCP stands for Hazard Analysis Critical Control Point. It is a prevention-based "system"
designed to identify and control all points where food can be contaminated and where
contaminants can increase and survive. The focus of HACCP is on how food is handled.
It allows food safety risks to be predicted and prevented before they happen.

The HACCP system of preventative controls the most effective way to protect against
food contamination. A seven-step process helps food processors and food service
operators identify points where contamination could occur and where preventative action
or controls can be taken to prevent, eliminate or reduce the risk. The premise is simple...
if each step of the process is carried out correctly, the end product will be safe food.
The HACCP standard is compulsory for food companies who export to USA and Europe.
Why should we not have its advantage in Asia?

ISO9002 is a written system setting out how a quality standard is to be achieved,
corrective action to take if the standard has not been achieved and how it is to be verified
that the system is working. It is concerned with consistency and certainty, not with
absolute standards.

Once production achieves a consistent and controlled quality standard, the company
feels more confident in raising standards. ISO 9002 is really a proof of our commitment
in delivering a consistent quality to consumers.

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