Introduction to HACCP Certification

HACCP is the abbreviation of Hazard Analysis and Critical Control Point .
----- That is, hazard analysis and critical control points.
The national standard GB/T15091-1994 "Basic Terms of Food Industry" defines it as :
A means of controlling the production ( processing ) of safe food ; raw materials, Analyze key production processes and human factors that affect product safety , identify key links in the processing process , establish and improve monitoring procedures and standards , and take standardized corrective measures. Synonyms : HACCP .
The definition of HACCP in the international standard CAC/RCP-1 General Principles of Food Hygiene (Revised 3rd Edition, 1997 ) is:
A system for identifying, evaluating and controlling hazards that are significant to food safety.
The more common definitions are :
HACCP is a preventive food safety control system that evaluates the hazards that may occur in the food processing link and then takes control. Different from the traditional quality control method; HACCP analyzes the various factors that affect product safety in raw materials and various production processes, determines the key links in the processing process, establishes and improves monitoring procedures and monitoring standards, and takes effective corrective measures to prevent, eliminate or reduce hazards to a level acceptable to consumers, so as to ensure that food processors can provide consumers with safer food.
HACCP stands for Hazard Analysis Critical Control Point. It is a scientific, rational and systematic approach to hazard identification, evaluation and control to ensure food safety during production, processing, manufacturing, preparation and consumption. However, it does not represent an unacceptable threat to health. It identifies possible hazards during food production and takes appropriate control measures to prevent them. By monitoring and controlling each step of the process, the probability of hazards occurring is reduced.

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