Every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. HACCP is a risk management tool that is primarily used to manage food safety risks. In Malaysia, Malaysian Standard MS 1480: 2019 was published by the Department of Standards to describe the requirements for food safety according to the Hazard Analysis and Critical Control Point (HACCP) system to ensure the safety of food during preparation, processing, manufacturing, packaging, storage, transportation, distribution, handling, or offering for sale or supply in any sector of the food chain.
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