Standard and Regulation

HACCP (Hazard Analysis and Critical Control Point)

The Hazard Analysis and Critical Control Point System is a prevention-based food safety system. It is equivalent to EEC's Own-checks and Canada's QMP. Their common objectives are:
• Emphasize the importance of "Hazards" and the needs to identify and analyze them.
• Attention on "Critical Points" (or Critical Control Points).
• Include similar methods of monitoring and record keeping, taking corrective actions when risks to food safety are found, providing documented evidence.

(Source: Thai Frozen Food Association)

7 STEPS of HACCP conducted worldwide are
1. Conduct a hazard analysis
2. Determine the Critical Control Points (CCPs)
3. Establish critical Limit(s)
4. Establish a system to monitor control of CCPs
5. Establish corrective action(s) to be taken when a particular CCP is not under control
6. Establish procedures to verification and confirm that the HACCP system is working effectively Establish documentation concerning all procedures and records

(Source: Thai Industrial Standards Institute )