Hazard Analysis Critical Control Point (HACCP) is the internationally recognized food safety system that focuses on the systems required to identify and control the potential risks of food-borne safety hazards from reaching consumers. It is suitable for any organization who involved directly or indirectly in the food chain such as farms, fisheries, dairies, meat processors, and food service providers such as restaurants, hospitals, and catering services, etc… https://ias-malaysia.com/haccp-certification-in-malaysia/