HACCP Certification Insitute

The HACCP (Hazard Analysis and Critical Control Point) concept is a systematic food safety management method based on well-known principles, which aims to identify hazards that may occur at each stage in the food supply chain, and control measures are put in place to prevent the occurrence of these hazards.

HACCP is an acronym used to represent a system of hazards and critical control points. HACCP is a proven food safety management system based on preventive measures. Identifying the location of a hazard that may occur in the process, the necessary control measures can be put in place accordingly. This is to ensure that food safety is managed effectively and to reduce reliance on traditional methods such as inspection and testing. 

The target and objective of implementing the HACCP system in the food industry is to reduce the potential for microbial contamination in food so that it does not develop and spread throughout the product.

In addition, there are also uses of HACCP for Indonesian food businesses, namely:

1. Prevent losing target markets or buyers;

2. Increase consumer confidence;

3. Improving food product safety;

4. Prevent product withdrawal from circulation;

5. Reducing losses and waste of costs due to unsafe products;

6. Prevent factory closures; and

7. Conduct regular factory cleaning.

 

The standard governing food safety hazard control is SNI CXC 1:1969 (Rev. 2022). 

 

Scope :

BSPJI Palembang is an institution that certifies HACCP with the following scope:

1. Dairy products and their analogues (01)

2. Fats, oils and oil emulsions (02)

3. Cereals and cereal products (06)

4. Bakery products (07)

5. Meat and meat products (08.0)

6. Fish and fishery products (09)

7. Sugar and sweeteners including honey (11.0)

8. Ready-to-eat food (packaged) (15)

9. Salt, spices, soups, sauces, salads, protein products KAN (12.0)