SS 444:2018 HACCP adopts a scientific and systematic approach towards identifying, preventing, and reducing food-borne hazards in the food process chain. HACCP is a preventive system of control. It identifies specific hazards and control measures for their control to ensure the safety of food. It is scientific and risk-based and it enables food establishments and regulatory authorities to identify, prevent and reduce food-borne hazards in any segment of the food chain.
HACCP is based on seven principles, which are the most important steps in establishing a HACCP plan – includes hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, record keeping and documentation.
SS 444:2018 is a revision of SS 444 : 2010 – “Hazard analysis and critical control point (HACCP) system and guidelines for its application”. It is based on the Codex Alimentarius Commission’s “Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for Its Application (Annex to CAC/RCP 1 – 1969, 2003 Edition, Editorial Corrections 2011, General Principles of Food Hygiene)”, and it is adapted and reproduced with permission from Codex. The requirements of SS 444:2018 HACCP are described in the following standards / specifications / guidances:
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Hazard analysis and critical control point (HACCP) system for food industry – Requirements with guidance for use
Benefits to your organization
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Enables your entity to view a comprehensive, systematic, and proactive approach to identifying food safety hazards and implement effective control measures
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To demonstrate compliance with applicable statutory and regulatory food safety requirements
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Ensuring business activities are not interrupted by non-compliance of regulations
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To demonstrate conformity to relevant interested parties;
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To evaluate and assess mutually agreed customer food safety requirements and to demonstrate conformity with them
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Reduce downtime as it promote efficiency within the team
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Eligibility to attain operating licensing from local authority
Benefits to your customers
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More assurance when food quality and safety is generally elevated
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Enhance businesses processes throughout the food chain
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Establishes trust and credibility as the business takes food hygiene and safety seriously
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Independent audit demonstrates a commitment to food quality and safety
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Shorten the selection process by being conforming to the required standards
Contact us to find out how your enterprise can be certified to SS 444:2018 HACCP
