Company No: 241154-H

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HACCP Principless

The acronym HACCP, which stands for Hazard Analysis and Critical Control Point, is one which evokes 'food safety'. Originally developed to ensure microbiological safety of foodstuffs, HACCP has been broadened to include chemical and physical hazards in foods. The recent growing worldwide concern about food safety by public health authorities, consumers and other concerned parties, and the continuous reports of food borne outbreaks have been a major impetus in the application of the HACCP system. Food safety has been of concern to humankind since the dawn of history, and many of the problems encountered in our food supply go back to the earliest recorded years.
Many rules and recommendations advocated in religious or historical texts are evidence of the concern to protect people against food borne diseases and food adulteration. However, in recent decades this concern has grown. There are many reasons for this: Food borne diseases remain one of the most widespread public health problems in the contemporary world, and an important cause of reduced economic productivity, despite progress in food science and technologies.
The HACCP system 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 food is safe when consumed (i.e. it does not present an unacceptable risk to health). With the HACCP system, food safety control is integrated into the design of the process rather than the present ineffective system of end-product testing. Therefore, the HACCP system provides a preventive and thus a cost-effective approach to food safety.
The HACCP system can be applied throughout the food chain, from the primary producer to final consumer. Its implementation should be guided by scientific evidence of risks to human health. The successful application of HACCP requires the full commitment and involvement of management and the workforce. Thus, Asia Aquaculture (M) Sdn.Bhd. will provide the safety food following the HACCP requirement and achieve our goal.

HALAL Certification

The Halal food market is an excellent business opportunity for company looking to grow new markets to sustain their growth. With the increase in global Halal trade, Asia Aquaculture Port Klang Processing Plant is taking initiatives to comply with HALAL requirements. It has been granted with HALAL Certification on year 2009.

GMP Introduction

Good Manufacturing Practice (GMP) is a set of rules for manufacturers to follow so that their products are safe, effective, and of good quality. The rules may be written into law or set out in guidance documents from regulatory authorities.
Regulators will not allow medicinal products to be placed, or to remain, on the market in their country unless the products can be shown to be manufactured in compliance with GMP. To this end, they carry out inspections of manufacturing plants. Companies that persistently commit serious breaches of GMP requirements have suffered huge fines.
All manufacturing personnel must receive initial and ongoing training in the theory and practice of GMP. Everyone who works in a processing, quality control, packaging, or warehouse environment for a pharmaceutical or biotechnology company, or one of their contractors, must understand why GMP is important, how it applies to them, and how to comply with it. This module provides an ideal induction and refresher course in the basics of GMP. We begin by explaining what GMP is and why it is necessary. We then set out its main principles. Finally, we focus on two aspects of GMP that apply to everyone in the manufacturing environment: hygiene, cleaning, and sanitation; and documentation.
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