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#Business service in Wilayah Persekutuan
HACCP system was first introduced to Malaysia in 1998. The Malaysian HACCP standard is basically the same as that of Singapore and the EU, with the exception that there are three separate categories for food businesses: Low Risk, Medium Risk, and High ...
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Hazard Analysis Critical Control Points (HACCP) is specifically proposed to implement the Food Safety Management System of an organization. It provides requirements to analyze, control, and reduce the physical hazards, chemical hazards, and as well as biological hazards i ...
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HACCP is abbreviated as Hazard Analysis Critical Control Points. It is a technique that is accepted internationally for preventing biological, chemical and physical hazards in the food safety system. The HACCP technique helps to establish critical control ...