Misinterpretations of the HACCP MS 1480: 2007 towards Food Safety System Certification

Abstract

Hazard Analysis Critical Control Point (HACCP) is a food safety system through seven principles to control a biological, chemical and physical hazard. Principles 1 and 2 are the backbones of the HACCP system. However, there are some misinterpretations in practice HACCP Principles 1 and 2 of the identification stage, analysis of hazards, control measures and CCP determination. The usage of a multi-hazard analysis form without a standard format has led to inconsistencies in the analysis of hazard analysis; determination of controls and subsequent determination of CCP affect the implementation of HACCP document and product safety to the consumers.