HACCP Certification

HACCP (Hazard Analysis and Critical Control Point) is a system that identifies and control food safety hazards. It is designed to prevent the occurrence of potential food safety problems by assessing the inherent hazards attributable to a product or a process thereby determining the necessary steps that will implement managerial control practices to ensure the hazards are eliminated.

Guiding Principles:

1) Conduct a hazard analysis
2) Determine the Critical Control Points (CCPs)
3) Establish critical limits for each CCP
4) Establish a CCP monitoring system
5) Establish corrective actions to be taken for deviations
6) Establish procedures for verification of the HACCP system
7) Establish documentation & record keeping

HACCP is awarded by TÜV SÜD PSB Certification Pte. Ltd.

CNT Health Food Pte Ltd has since obtained its first HACCP certfication in year 2000.