HACCP: HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) Is a systematic preventive approach to food safety from biological, chemical, physical hazards and more recently radiological hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level


Currently, more and more agri-food services and products are developing rapidly and strongly throughout the supply chain from farm to table. However, not all products / services guarantee food safety and hygiene. In fact, there are many incidents related to the consumption of dirty, poor quality products that consumers face many health problems.

This will threaten the reputation and confidence of consumers to producers throughout the agri-food supply chain from farm to table. Therefore, one of the effective solutions for businesses in the agri-food industry is to apply a food safety management system, in which HACCP is one of the basic standards and is a solid foundation for businesses to build and apply to increase the use of assurance as well as minimize the risks related to food safety and hygiene. 

HACCP is a management system based on the Hazard Analysis Principles and Critical Control Points to protect and minimize food hazards that occur in the food manufacturing process. It is a recognized worldwide food safety risk control tool. With HACCP, businesses can proactively control problems, factors that can have a negative impact on the safety of food. Thereby, ensuring to bring to consumers real foods that are safe and not harmful to human health. 


HACCP standards are widely applied in all fields of the agri - food industry. Businesses directly or indirectly involved in the agri - food supply chain can apply HACCP in their food safety management.

Through HACCP, businesses in agri - food industry can demonstrate their ability to provide safe and hygienic products to consumers as well as demonstrate their ability to meet applicable national and international laws and regulations on food.

Main benefits of HACCP: 

  • Evidence that businesses can demonstrate their commitment toward food safety.

  • HACCP can be considered as a set of tools to help businesses manage food-related stages effectively in the production process.

  • Helping businesses to build trust for customers and partners about the level of food safety of the products / services they are producing and trading.

  • The basis for the business to comprehensively monitor food safety systems and to make improvements where appropriate.

  • Support businesses to increase the value of international trade transactions because HACCP is recognized globally.

  • It makes it easy to upgrade to other food safety management systems because HACCP is the fundamental foundation of existing food safety management systems. 

  • Periodic reviews help businesses monitor and continually improve their food safety management system.