HACCP (Hazard Analysis Critical Control Point) is an International accepted system for preventing microbiological, chemical and physical contamination along the food supply chain. HACCP is a preventive quality stages of the food processing chain. Manufacturers are able to improve food quality and safety through implementation of a valid HACCP plan.

As of December 1997, new U.S. Food and Drug Administration's seafood HACCP regulation, 21 CFR123 went into effect requiring that every seafood processor supplying the US market conduct a hazard analysis. If this reveals any potential hazards, the regulation demands the establishment and Implementation of preventive safety control system and sanitation procedures through the application of HACCP. These regulations apply to domestic and foreign supplies of seafood.

We are the first fish sauce processor in the world who certified the HACCP.