To enhance food safety, every stage of food production—from purchasing, receiving, storage, preparation, processing, packaging, distribution, to final preparation for consumption—must be carried out and monitored carefully. HACCP is a control system designed to prevent problems by identifying potential hazards and critical control points throughout food handling and processing stages.
HACCP is a form of risk management developed to ensure food safety through a preventive approach, providing assurance that the food produced is safe for consumers. It functions as a quality control system from raw materials to the final product and its distribution.
By implementing HACCP, food safety control functions can be improved, shifting from a retrospective end‑product testing approach to a preventive quality assurance approach.
Effective HACCP implementation requires organizations to meet basic food industry requirements by applying Good Manufacturing Practices (GMP) and Standard Operating Procedures (SOP).
Why MUTU International?
- The first certification body in Indonesia accredited by KAN with registration number LSHACCP‑001‑IDN
- Integrated with other service offerings.
Benefits of Implementing HACCP
- Ensures the food safety of products before they reach the consumer
- Provides food safety assurance to meet consumer demands
- Ensures compliance with applicable laws and regulations
- Increases consumer satisfaction
- Reduces product damage and waste
- Supports trade promotion in a highly competitive global market and strengthens business stability
- Provides continuous system improvement recommendations
Benefits for HACCP Certificate Holders
- The right to declare that products have been handled under a Food Safety Management System
- The right to publish and use the certification and accreditation logos
- The right to defend against disputes related to food safety
