It can show the organization's commitment to food safety through hazard analysis critical control points certification
HACCP（Hazard Analysis Critical Control Point）, as a scientific and systematic way, it is applied in the primary production to the final consumption process, through the determination and evaluation of specific hazards and control measures, so as to ensure the safety of food. HACCP is internationally recognized as the most economical way to control the disease caused by food, and is recognized by the Codex Codex Codex (CAC) of the FAO/WHO.
In the food industry, HACCP is becoming more and more widely used. It has gradually evolved from a management method and method into a management model or management system. The International Standardization Organization (ISO) is working closely with other international organizations. Based on the HACCP principle, it absorbs and integrates useful contents in other management system standards, forming a food safety management system based on HACCP. The international organization for standardization issued the ISO22000:2005 《Food safety management system - the requirements of all kinds of organizations in the food chain》 in September 1, 2005; In July 1, 2006, the national standard GB/T22000-2006, which was equivalent to ISO22000:2005, was released and implemented. The emergence of ISO22000 has unified the management system standards of global implementation of food safety hazard analysis and key control point (HACCP) system. It uses the ISO9000 Standard Architecture and applies the HACCP principle as a method to the whole system, it is clear that hazard analysis is the core of the plan for the realization of safety food, at the same time, the HACCP plan and its precondition - the combination of the premise and the dynamic and the equilibrium.
HACCP is a preventive system, analysis and control of food safety hazards in the whole process of food supply chain, the necessary prevention and correction measures are put forward, and monitoring and verification procedures are set up to eliminate and control the hazards of food safety and ensure food safety.
HACCP can authenticate food producers and catering service providers.
According to the requirements of the rules of implementation, HACCP certification also takes into account the conformity of the applicable laws, regulations and standards between China and the importing countries (regions). Each entry exit inspection and Quarantine Bureau confirms the certification result of the accreditation bodies when confirming the HACCP certification requirements, and simplifies the filing procedure, and reduces the on-site inspection and supervision frequency.
GB / T 27341-2009 "Hazard Analysis and Critical Control Point (HACCP) system of food production enterprises General requirements"
GB 14881-2013 "National Food Safety Standard Food Production Hygienic Practice"
■ Help organizations meet internationally recognized standards for food safety and make products widely accepted worldwide;
■ Help organization strengthen enterprise management, monitor production, stabilize operation, improve performance and achieve benefit;
■ Help the organization to strengthen quality management, improve the quality of food, improve customer satisfaction and loyalty;
■ Ensure continuous improvement through systematic review;
■ Improve the internal operation of the organization, reduce the loss of products, and improve the ability to control the safety of food;
■ Strengthen the brand advantage of the organization and improve the competitiveness of the organization market ;
■ Enhancing consumer confidence and maintaining the interests of consumers more effectively.
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