The Lae Biscuit Company (LBC) has met internationally recognised and approved food safety and control measures.
One of 10 certified food manufacturing companies in Papua New Guinea, the LBC has been 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 (NISIT) in PNG.
According to Lae Biscuit Company Group general manager John Chow, this is a milestone achievement. He expressed his gratitude to the Lae Biscuit Company HACCP team for working on this achievement.
Meanwhile, Lae Biscuit Company general manager Edwin Wong said that the firm takes pride in this achievement. Also the team leader of the company’s HACCP team, he said that the HACCP intensifies quality production and productivity by specifically identifying hazard and control points and implementing proper control.
For Lae Biscuit’s HACCP coordinator, Crystal Sundae, the achievement took them three years. She added with the October 2017 opening of the state-of-the-art Lae Biscuit Company factory, the HACCP certification assures the progressive processing of the firm’s manufacturing safety management and systems.
