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13. Konsultasi HACCP

13. Konsultasi HACCP


Consultation HACCP

The Hazard Analysis Critical Control Points (HACCP) management system is a food safety management system based on the Codex Alimentarius Commission RCP Rev. standard. 3 of 2005. In Indonesia, the standard has been adopted as SNI / CAC RCP 1-2011. At the end of the 90s, there were a lot of enthusiasts in the HACCP system, but now they are being pushed along with the issuance of ISO / IEC 22000 standards.
Conducting Hazard Analysis, Determining Critical Control Points, developing HACCP programs, conducting verification are important steps in implementing HACCP.


Benefits of applying HACCP to the food industry:

  1. Prevent the withdrawal of food products produced
  2. Prevents factory closure
  3. Increase product safety guarantee
  4. Housekeeping and cleaning
  5. Prevent loss of buyers / customers or the market
  6. Increase consumer confidence
  7. Prevent wasteful costs or losses that may arise due to product safety issues

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