HACCP certification

HACCP is the English abbreviation of "Hazard Analysis Critical Control Point", namely, hazard analysis and critical control point. HACCP indicates the critical control point of hazard analysis to ensure the safety of food in the process of production, processing, manufacturing, preparation and consumption. It is a scientific, reasonable and systematic method in terms of hazard identification, evaluation and control. But it does not represent an unacceptable threat to health. Identify the possible links in food production and take appropriate control measures to prevent the occurrence of hazards. By monitoring and controlling every step of the process, the probability of hazard occurrence is reduced.

HACCP is a kind of hazard control preventive system, is a kind of management tool for protecting food to prevent biological, chemical and physical hazards. Traditional quality control often focuses on the inspection of the final product, which cannot achieve the purpose of eliminating food source diseases. Therefore, the concept of HACCP was first proposed in the 1960s by PILLSBURY Company, NATICK Army Laboratory and the National Aerospace Administration in the development of space program food in the United States. Although it is not a risk-free system, it is a food safety control system, it is not an independent system. HACCP must be built on food safety programs to make it work. For example: good practice (GMP), standard operating practice (SOP), health standard operating practice (SSOP), because HACCP is based on many operating norms, so the formation of a relatively complete quality assurance system, HACCP as the most effective food source disease control system has been accepted by the country or society.

HACCP certification basic overview

HACCP is the basis of determining product safety, food producers use HACCP to control the safety of products than with the traditional most accurate. Final product inspection laws should be reliable and implemented as part of a prudent defense. HACCP has been recognized internationally and nationally as the most effective measure for the control of foodborne diseases, and has been approved by the FDA and the Codex Alimentarius Commission of the World Health Organization.

1. Hazard analysis: A variety of hazards (including physical, chemical and microbial hazards) that may occur in each link of raw material production, processing process, sales and consumption should be determined, and their relative hazards should be evaluated and preventive measures should be proposed.

2. Determination of critical control points (CCPS) : CCPS refer to those links that, if poorly controlled, will affect the quality of products and thus endanger the health of consumers. In general, there are fewer than six critical control points. Once identified as a critical control point, it is routinely monitored. Therefore, the choice of critical control points is the main part of the HACCP system.

3. Set standards for the control of CCPS: For each CCPS that has been identified, corresponding control standards and appropriate detection methods must be developed. Frequently regulated criteria include: time, temperature, moisture activity (a.), pH, titrable acid concentration, preservative content, organochlorine concentration, etc.

4. After setting the standard: Every CCPS must be routinely monitored to ensure that every step is maintained under proper control. The results of each CCPS test should be carefully recorded and archived to facilitate the analysis and identification of possible accidents in the future.

5.CCPS Modification Plan: When a CCPS is found to be out of control, there shall be an interim modification plan, including how to return the CCPS to a re-regulation state and the proposed disposal of products produced during the period when the CCPS are out of control.

6.HACCP system validation: HACCP system validation is completed by microbial, physical, chemical and sensory detection of the final product. In particular, microbiological assay is the most effective confirmation indicator, but microbiological assay is usually not directly used to detect CCPS. The validity can be verified by the manufacturer or by the government testing agency

The significance of HACCP system certification

HACCP from the production point of view is a safety control system, is to make the product from the beginning of the feeding to the finished product quality safety system, if the use of HACCP management system the most prominent advantages are:

1. Transform the inspection of the final product of food production (that is, to check whether there are unqualified products) into the control of potential hazards in the production link (that is, to prevent unqualified products);

2. Use the least resources to do the most effective things.

Benefits of HACCP certification

1. Ensure safer food for consumers

2. Focus on key processing points that affect product safety

3. Emphasize communication between law enforcement officials and enterprises

4. It doesn't require a lot of investment, which makes it simple and effective

5. Supplement and improve HACCP verification and traditional inspection methods

6. Safety inspection focuses on prevention

7. Emphasize process control

8. The formulation and implementation of HACCP plan can comply with the relevant international food regulations at any time.