Basic characteristics of HACCP certification

　    ★、Targeted:
HACCP certification is highly targeted, mainly targeting food safety and hygiene , and is intended to ensure that any possible hazards or dangerous places in the food production system are controlled .
★、 Preventive:
HACCP certification is a management tool used to protect food from biological, chemical and physical hazards . It emphasizes the control role of the enterprise itself in the entire production process , rather than the final product testing or the regulatory role of government departments .
★、 Economical:
HACCP certification sets up key control points to control food safety and sanitation , which reduces the testing cost of food safety and sanitation . Compared with the previous food safety control system , it has higher economic and social benefits .
★、 Practicality:
HACCP certification has been widely used and developed in countries around the world
★、 Mandatory:
HACCP certification is accepted by the authorities of countries around the world and is used for mandatory implementation . At the same time , it is also recognized by the Codex Alimentarius Commission ( CAC) of the United Nations Food and Agriculture Organization and the World Health Organization .
★、 Dynamicity:
The key control points in HACCP certification change with the changes of products, production conditions and other factors . If there are changes in equipment, testing instruments and personnel in the enterprise , it may lead to changes in the HACCP certification plan .
Although HACCP certification is a preventive system , it is by no means a zero-risk system .