Hazard Analysis and Critical Control Point (HACCP) Program

 

This program is internationally recognized system, which is science-based and systematic, identifies hazards and measures for their control to ensure the safety of food.

 

This program is adopted by Food and Agriculture Organization (FAO) and World Health Organization (WHO), as the basic sanitary or phytosanitary (SPS) Standards applied to food producers in every country.

 

Pursuant to Department of Agriculture Administrative Order No. 9 series of 2003, the National Meat Inspection Service (NMIS) implements the Mandatory Application of HACCP Program in all accredited “AAA” Meat Establishments.