Comparison between HACCP certification and traditional certification technology

Traditional food safety control processes are generally based on " centralized " inspections and final product testing, looking for potential hazards through " looking, smelling and cutting " rather than taking preventive measures. Therefore, there are certain limitations. For example, it is difficult to complete food processing work within the specified time, rely on intuition to predict potential food safety issues, and the inspection of final products is costly. In order to obtain meaningful and representative information, it is difficult to collect and analyze enough samples.

Under the guidance of the HACCP management system principles, food safety is integrated into the design process, rather than the traditional final product testing. Therefore, the HACCP system can provide a system that can play a preventive role and can more economically ensure food safety. HACCP practices in some countries have shown that the implementation of the HACCP system can more effectively prevent food contamination. For example, statistics from the US Food and Drug Administration show that among aquatic product processing companies, the probability of food contamination in companies that implement the HACCP system is 20% to 60% lower than that of companies that do not implement it.