HACCP is a food safety management system that analyzes and controls biological, chemical, and physical risks in areas ranging from raw ingredient production to delivery, handling, finished product production, distribution, and consumption.
It is a hygiene management system aimed to prevent biological, chemical, and physical hazards from being mixed into or contaminated with food all throughout the process starting from raw material production to manufacturing, processing, preservation, distribution, and up until the moment the foods are consumed by a final consumer.
- Enhancement of employees' sense of responsibility for food safety and prevent accidents
- Reinforcement of domestic/foreign regulations and laws on food safety
- Reduced quality/safety costs
- Establishment of consumer confidence in food safety
- Improvement of level in food safety management and establishment of hygiene management system
GSC will do our best to ensure the effective growth of organizations’ management systems by verifying that the organizations’ HACCP system implemented effectively through our auditors, who have various experiences related to food safety.
