QingYuan Green & Best Food Co., Ltd. Green was good on November 26, 2007 by the International HACCP food hygiene safety and quality system certification.
HACCP is "Hazard Analysis Critical Control Point" stands, that is, hazard analysis and critical control point. HACCP system is considered to control food safety and flavor of the best and most effective quality management system.
◆ HACCP definition
GB/T15091-1994 national standards, "the basic food industry terminology" HACCP is defined as: Production (processed) food security of a control means for raw materials, critical manufacturing processes and product safety impact of the human factor analysis to identify process The key link, the establishment and improvement of monitoring procedures and monitoring standards, norms of corrective measures taken. CAC/RCP-1 international standards, "General Principles of Food Hygiene 1997 amended version 3" HACCP is defined as: identification, evaluation and control of food safety hazards of a critical system.
◆ HACCP characteristics of the six
Targeted:
Strong targeted mainly for food safety and hygiene, is to ensure that food production system in any possible harm or endanger dangerous place under control.
Preventive:
Is a kind of protection for food to prevent biological, chemical and physical hazards management tool, which emphasizes enterprises in the production control of the entire process, rather than the final product of a government department or regulatory role.
Economy:
A critical control point control food safety and hygiene, food safety and hygiene to reduce the cost of testing, in the past food safety control system, the higher the economic and social benefits.
Practicality:
Countries in the world have a wide range of applications and development
Mandatory:
Countries in the world was officially accepted and used to enforce the same time, also by the United Nations Joint FAO and the World Health Organization Codex Alimentarius Commission CAC recognition.
Dynamic:
HACCP in the critical control point with the product, production conditions, and other factors change with the change enterprises if there is equipment / detection equipment / personnel, the changes are likely to lead to HACCP plan changes.
Although the HACCP is a preventive system, but it is certainly not a zero-risk system.
◆ HACCP significance
HACCP is from the point of view of production safety control system, is expected to make products from the beginning to guarantee the quality and safety of the finished system, if we use the HACCP management systems most prominent advantages are:
1, the food production of the final product inspection (that is, whether there is a failed test products) for the control of production processes into the potential hazards (ie, the prevention of unqualified products);
2, a minimum of resources, the most effective thing to do.
HACCP is to determine the basis of product safety, food producers using HACCP control of the safety of such products than the traditional use of the final product should be a reliable test method, may also be implemented as part of prudent defense. Shiyuanxingjihuan HACCP as the most effective control measures by the international and domestic recognition by the FDA and the World Health Organization approved by the Codex Alimentarius Commission.