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Hazard Analysis and Critical Control Point


Vejthani Hospital: Hazard Analysis and Critical Control Point:

Standards Codex Alimentarius Commission Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for Its Application.

The HACCP or the Hazard Analysis and Critical Point identify specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and established control system that focus on prevention rather than relying mainly on end-product testing. Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures and technological developments.

Vejthani Hospital received a Certificate in following the Standard guidelines of Hazard Analaysis and Critical Control point as adopted by Standards codex Alimentarius Commission Hazard Analysis and critical point system and Guidelines for its application. Vejthani Hospital has International food sold within the hospital premises and fortunately passed the HACC accreditation in implementing good hygienic practices and appropriate food safety requirements under the Codex General principles of food hygiene.

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