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HAZARDS ANALYSIS AND CRITICAL CONTROL POINT (HACCP)FREQUENTLY ASKED QUESTIONS (FAQs) |
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| 1. What is HACCP? |
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Hazard Analysis and Critical Control Point (HACCP) is a process control system designed to identify and prevent microbial and other hazards in food production. It includes steps designed to prevent problems before they occur and to correct deviations as soon as they are detected. Such preventive control system with documentation and verification are widely recognized by scientific authorities and international organizations as the most effective approach available for producing safe food. |
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| 2. Why HACCP? |
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Cambodia is a signatory to WTO. The WTO Agreement on Sanitary and Phytosanitary (SPS) makes it obligatory to adopt the standards, guidelines and recommendations issued by Codex Alimentarius Commission which advocates the adoption of HACCP. For food industry in Cambodia, adoption of HACCP is becoming imperative to reach global standards, demonstrate compliance to Regulations/Customer requirements besides providing safer food to our people. |
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| 3. Is there any standard published by ISO on HACCP? |
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No. Presently there is no ISO standard available for HACCP certification. |
| 4. Tell me more about HACCP |
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HACCP involves a system approach to identification of hazards, assessment of chances of occurrence of hazards during each phase, raw material procurement, manufacturing, distribution, usage of food products, and in defining the measures for hazard control. In doing so, the many drawbacks prevalent in the inspection approach are avoided and HACCP overcomes shortcomings of reliance only on microbial testing. |
| 5. Who can implement HACCP? |
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HACCP enables the producers, processors, distributors, exporters, etc, of food products to utilize technical resources efficiently and in a cost effective manner in assuring food safety. Food inspection too would be more systematic and therefore hassle-free. It would no doubt involve deployment of some additional finances initially but this would be more than compensated in the long run through consistently better quality and hence better prices and returns. |
| 6. HACCP - Highlights |
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Mandatory for export from certain sectors of food industry to some countries |
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Pro-active system for assuring safe production of foods |
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Emphasises prevention rather than inspection |
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Addresses all types of Hazards-Microbiological, Physical and Chemical |
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Can be integrated into a more general quality assurance plan |
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Can be implemented in tiny, small, medium and large scale enterprises |
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| 7. Benefit of HACCP |
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Can be implemented in tiny, small, medium and large scale enterprises |
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Reduces contamination |
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Reduces recall/product destruction |
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Provides market protection |
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Provides preferred supplier status |
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Demonstrates conformance to international standards and regulations, and requirements of overseas market |
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Transforms commodities into branded products |
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International acceptance |
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| 8. HACCP Certification |
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ISC offer HACCP Certification schemes to the food industry. |
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Establish and implement documented HACCP SYSTEM and ensure its effectiveness. |
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Submit application on prescribed proforma and necessary fees (Application Form, Questionnaire and Fee Structure are available and can be obtaining from ISC). |
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Submit the quality manual and/ or concerned documents, when asked for |
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Arrange audit by ISC Assessment Team |
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Take actions on non-conformities observed by assessment team and get them verified. If found satisfactory, grant of licence is recommended. |
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Obtain the Licence! |
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The licence will enable the company to compete effectively in national and international markets. |
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| FAX: |
+855 23 425 052 |
| Postal address: |
#538 national Road No 2, Sangkat Chak-Ang Re Leu,Khan Mean Chey, Phnom Penh, Cambodia |
| Electronic mail: |
General Information: discinfo@camnet.com.kh |
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Website: www.isc.gov.kh |
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TThe presence of this mark on any system indicates that the system is in conformity with HACCP |
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