GMP Consultants, HACCP Consultants - About HACCP management standards

HACCP Consultants in Vietnam

I. What is HACCP?
Definition of CODEX: HACCP is a system to help identify, evaluate, and control hazards affecting food safety.
HACCP stands for English for Hazard Analysis Critical Control Points. Food safety is a concern the consumer today. In the past people conducted regularly visit production facilities and sampling analysis to ensure products made of safety and quality. But this is the same as the photos were taken discrete. The inspection and analysis above only reflect the safety and quality at the time of the test or the sample is analyzed.
Question that is what has and will happen before and after conduct check? Are the products do not carry more analysis is to ensure safety and quality or not? With these methods, we have no information to answer so they are less effective in ensuring safety and quality for consumers. HACCP was introduced as a control system and safety when products or services are formed, rather than trying to find out the flaws in the final product. The new system based on access to hazards or risks of a particular product or a process-specific and develop a system to control the hazards or risks are. The features in the process is determined to control the risk of food safety.
HACCP system has been applied successfully expanded globally and easily compatible with the management system ISO 9000 to facilitate the management of safety and quality in manufacturing and catering.
This article will only mention the use of HACCP for the safety of food throughout the supply chain of food.

The characteristics of HACCP:
Computer systems: HACCP review and control all steps in the manufacturing operations, processing or food supply. Help identify hazards, develop and apply measures to control and verify the effectiveness of the system to ensure that safety is always maintained.
Scientific basis: The hazards of safety for a food and controlling them is determined based on evidence / scientific basis.
Specialized: Depending on the characteristics of food, HACCP helps identify hazards common in foods that and building control measures appropriate.
Prevention: HACCP towards prevention rather than testing the product is completed.
Always appropriate: When there is a change in facilities, technology, people, information about food safety, the system always be reviewed and adjusted accordingly.
Note: HACCP is not a system helps eliminates it completely risk to food safety. It is a system to help manage risks to minimize the risk of unsafe food.

Seven principles of HACCP to identify and effectively control the hazards of food safety, HACCP using seven principles in which the details will be discussed in later chapters.

Principle I: Hazard Analysis.
Principle II: Identify the Control Point term (Critical Control Point - CCP).
Principle III: Setting limits to the term (Critical Limit - CL).
Principle IV: Setting up a system to monitor CCP.
Principle V: Set action to overcome the monitoring system shows that a CCP somehow out of control.
Principle VI: Setting up the procedures / process verification to confirm HACCP system is working effectively.
Principle VII: Setting up a system of documentation for all procedures / processes related, records relating to the principles
II. Historical development of HACCP
In 1959, the management agency of aviation and space the United States (NASA) Order Pillsbury (a manufacturing company of food & beverage most of the United States) to provide food that can be used on the space the conditions notably the following:
- Food must be designed to have edible in the environment is not weight, not so dirty and does not cause short circuit to circuit.
- Food should not contain microorganisms and must meet safety as close to 100% better.
Pillsbury see a need for a method to help prevent problems with food safety. While studies of this they have found in Natick (temporarily called the agency logistics services for U.S. troops - now called the Soldier System Center) using the system Modes of Failure for suppliers of pharmaceutical products. Pillsbury has used this system with some changes and it became the prototype of HACCP we learn.
III. Importance of the application of HACCP in the supply chain of food
People have the right to require the food they use is appropriate and safe. Disease (from food) and food poisoning is a hazard most if food safety is not interested and control. Food insecure not only affect public health, but also negatively affect trade / export and tourism, which led to reduced income, unemployment, litigation. Food breakdown is wasteful, expensive and negatively affect the trust of customers or consumers.
In the context of today, international trade and tourism growing strongly. This brings many benefits economically for the country also is an opportunity for disease spread easily. So to ensure food safety requires the participation of the components in the supply chain of food. From the farm / the exploitation of processors, suppliers and auxiliary materials and services such as packaging, additives, chemicals, transport services to suppliers catering services and consumers .
Because of the importance of food safety as mentioned above, most countries have applied the HACCP system:
- In the United States: Administration's food and pharmaceutical United States (USFDA - Food & Drug Administration) has asked the management of food safety under HACCP for manufacturers seafood in 1995 and started forcing businesses seafood exports to the United States to manage food safety under HACCP in 1997. Agency inspection of food safety (FSIS) is responsible for controlling the processing plant of meat and poultry as "a system of control points to limit" and proceed to apply to industries other food.
- In the European Union: According to the directives of 93/43/EEC (on June 14, 1993) on food hygiene and all businesses operating in the field of food in the countries of the European Union must apply HACCP.
- In England: 1998 Association of Retail UK to develop and introduce technical standards for food BRC (later renamed the standard global food BRC) where the application of HACCP system in the principles of the Codex was classified as basic requirements and put in right terms first. Members of associations and providers of food for them to apply the standard. Then applying this standard to become plate passport for enterprises to export food to the UK market and a number of retail major in the United States.
- In Germany and France: HDE - Hauptverband des Deutschen Einzelhandels eV (allied retailers Germany) and FCD - Fédération des Enterprises du Commerce et de la Distribution (coalition of vendors wholesale and retail of France) have collaborated to develop and improve the standard IFS - International Food Standard version 4 in 2004. In this standard, HACCP system are also asked to perform as part of the system.
- ISO 22000:2005 - September 1, 2005 Organization International Standard - International Standard Organization has issued the first version of ISO 22000:2005 - "management system of food safety. This standard applies to all organizations / elements participating in the supply chain of food but at the core of standards is the HACCP plan.
- In Vietnam:
o Management and hygiene of food safety under HACCP by the State encouraged to apply.
o the General standard - measurement - quality editing TCVN 5603:2008 (HACCP Codex) "Qui practice on general principles of hygiene and food safety" applied to the production facilities of Products
IV. Terminology - Definitions
- Food: The things that people consume is through the digestive system with the purpose of nutrition.
- HACCP: Hazard Analysis Critical Control Point - a system to help identify, assess and control hazards significant for food safety.
- GMP: Good Manufacture Practice - Practice good production or the norms of production.
- SSOP: Standard Sanitation Operation Program - Program hygiene standards.
- Program prerequisite: Activities and basic conditions necessary to maintain an environmental hygiene throughout the supply chain of food. It is suitable for the production, operation and provide safe products and safe food for humans.
- CP: Control Point - Point Control
- CCP: Critical Control Point - Point to control critical
- CL: Critical Limit - Limit critical: the boundary between acceptable and unacceptable.
- Monitoring: The conducted a series of observations or measurements have been planning earlier for the control points are operating as you want.
- Determining the value of use: Gathering evidence demonstrates the control measure actually effective.
- Examining: The confirmation through evi​dence objectively indicate that the requirements of the system have been met

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