Lae Biscuit among 10 firms recognised for measures

THE Lae Biscuit Company has become one of 10 certified food manufacturing companies in the country to meeting internationally recognised and approved food safety and control measures.
The company was awarded the Hazard Analysis Critical Control Point (HACCP) certification by the Papua New Guinea Certification Services through the National Institute of Standards and Industrial Technology.
Company group general manager John Chow said it was a milestone accomplishment.
He thanked the company’s HACCP team which put together the required documentation and assessments with continuous records updating to meet the required status of the certification.
General manager Edwin Wong said the company was proud to be one of the 10th HACCP certified companies in PNG ensuring all possible safety risks were covered in the manufacturing line.
“The main purpose of the HACCP is to engage a third party international standard certification that guarantees the Condition of Trade’ for Lae Biscuit as a food manufacturing company,” he said.
Wong said the HACCP intensified quality production and productivity by specifically identified hazard and control points and implemented proper control.
“The HACCP certification is a requirement in the export market that Lae Biscuit is compliant to and increases production efficiency and capacity,” Wong said.
“The HACCP ensures the health and safety of staff as well as equipment and machinery which is brought up to standard.
“It is a system and control measure that is environmentally friendly through proper waste management procedures.”
HACCP coordinator Crystal Sundae said achieving the HACCP certification had taken the team three years.