一、Introduction to certification

   HACCP (Hazard Analysis Critical Control Point) represents the critical control point of hazard analysis. The HACCP system is an internationally recognized and accepted food safety assurance system, mainly for the safety control of microbial, chemical and physical hazards in food.

      HACCP is a preventive system for controlling food safety hazards. It is used to reduce the risk of food safety hazards to a minimum or acceptable level, predict and prevent hazards that affect food safety during the food production process, and prevent problems before they occur. Product loss

二、HACCP includes 7 principles:

① Conduct hazard analysis.

② Determine the key control points.

③ Determine the critical limit of each critical control point.

④ Establish monitoring procedures for each key control point.

⑤ Establish corrective actions to be taken when monitoring indicates that a key control point is out of control.

⑥ Establish verification procedures to prove the effective operation of the HACCP system.

⑦ Establish a system of records about all applicable procedures and these principles and their applications.

三、Certification principles

1. Conduct hazard analysis and determine preventive measures

2. Determine key control points

3. Determine critical control limits

4. Monitor every key control point

5. Corrective measures should be taken when the critical limit is deviated

6. Develop a record keeping system

7. Develop audit procedures