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Hazard Analysis and Critical Control Points
Hazard Analysis and Critical Control Points (HACCP) is a scientific, rational and systematic approach to identification, assessment and control of hazards during production, processing, manufacturing, preparation and use of food to ensure that the food is safe when consumed. The system identifies where hazards might occur in the food production process and puts in place control measures to prevent the hazard from occurring.
Spot-checks of manufacturing conditions and random sampling of final products are the traditional practices to ensure safe food. Such controls, however, tend to be reactive rather than preventive. The demand for a worldwide recognised and proactive food safety control management system and assurance assessment mechanism is irrevocable.
The successful adoption of the integration of HACCP and the generic quality management system standard, ISO 9001, in countries like the USA, Australia and Singapore and the development of ISO 15161, Guidelines on the Application of ISO 9001 for the Food and Drink Industry, by the International Organization of Standardization (ISO), clearly indicate the international desire for a single management system that can assure the ultimate in food safety and quality for food processing facilities and food service establishments worldwide.
Certification Standard
HKQAA HACCP Certification is based on Codex's "HACCP System and Guidelines" and "Recommended International Code of Practice General Principles of Food Hygiene," the most recognised guidance for food safety systems worldwide. Before establishing a HACCP plan, a prerequisite programme, coordinated by the HACCP team, would identify the potential hazards on each processing step. Followed by determination of critical control points, it should be incorporated with an effective monitoring programme and appropriate corrective action to ensure that unsafe products are identified and segregated promptly. Ultimately, the implementation of the HACCP system is a sign for delivering SAFE FOOD PRODUCTS to customers.
Seven Principles of HKQAA-HACCP 
  1. Conduct hazard analysis
  2. Identify Critical Control Points (CCPs)  
  3. Establish control limits for each CCPs
  4. Monitor CCPs requirements and establish control processes 
  5. Establish corrective action 
  6. Establish procedure for documentation
  7. Establish procedure for system verification
Benefits of Certification
  • Internal process improvement
  • Maintenance of system and compliance with regulatory requirements through regular audits
  • Reduced liability exposure
  • Enhanced buyers' confidence
  • Reduced frequency of customers audits
  • Competitive advantage over non-certified companies
  • Enhanced company image

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Last Update: 2024-07-19   Disclaimer and Copyright
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