Principles of establishing HACCP system in food industry

When implementing the HACCP system, there are five preliminary steps and seven principles that must be implemented. These steps and principles are described in detail in the Regulation/Singapore Standard "Hazard Analysis and Critical Control Point (HACCP) System and Implementation Guide".

Each production process used in a food processing plant requires an independent HACCP practice plan that directly affects the product and process. Some overseas governments and industrial groups are developing common HACCP models. Provides guidelines and guidance for developing plant, process and HACCP system product specifications. The Singapore Productivity and Standards Board (PSB) will closely follow the changes in the common HACCP model for all branches of the food industry.