MS 1480 Hazard Analysis and Critical Control Point (HACCP).

MS 1480 Hazard Analysis and Critical Control Point (HACCP) Hazard Analysis and Critical Control Points (HACCP) system is a scientific, rational and systemic approach to hazards. The method aids the identification, assessment and control of hazards to ensure that food is safe for human consumption. It applies to all food businesses in any sector involved in: food preparation food processing food manufacturing food packaging and storing food transporting and distribution handling, supplying or offering food for sale Under the certification scheme, food companies are required to follow the MS 1480 “Food Safety According to Hazard Analysis and Critical Control Point (HACCP) System.” The implementation of the HACCP system significantly helps ensure that food products are safe for human consumption.