HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)

As global concerns about food safety continue to grow, Hap Seng Plantations Holdings Berhad group of companies (“Group”) had obtained the certification on Hazard Analysis and Critical Control Points (HACCP). HACCP is a chain-of-custody system that provides assurance of appropriate and safe handling of food products. HACCP is a system that also allows identification of hazard, put in place a control measures and to manage these throughout the supply chain during production.

The HACCP certification is based on the Codex Alimentarius – a collection of international food standards, guidelines and code of practice to ensure the safety, quality and fairness of international food trade, adopted by the Codex Alimentarious Commission which was established by World Health Organisation (WHO) and Food Agriculture Organisation of the United Nation.

The HACCP system consists of the following seven principles:

• Conduct a hazard analysis.
• Determine the critical control points (CCPs).
• Establish critical limit(s).
• Establish a system to monitor control of the CCPs.
• Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
• Establish procedures for verification to confirm that the HACCP system is working effectively.
• Establish documentation concerning all procedures and records appropriate to these principles and their application.

The Group achieved its first HACCP certification for Bukit Mas Oil Palm Mill in July 2016 and later on extended to all other mills, namely Tomanggong Oil Palm Mill, Jeroco Palm Oil Mill 1 as well as Jeroco Oil Palm Mill 2 in June 2017.

All the HACCP certifications obtained by the Group are in compliance with the recommended international code of practice under the the Codex Alimentarius on General Principles of Food Hygiene (CAC/RCP 1-1969).