HACCP is the acronym for "Hazard Analysic Critical Control Point" (ie Hazard Analysis and Critical Control Point) in English. It is an internationally recognized preventive system to ensure that food is free from biological, chemical and physical hazards. The American aerospace food production enterprise in the 1960s has been adopted by the United Nations Codex Alimentarius Commission and promoted to the world. It is mainly through scientific and systematic methods to analyze and find the hazards of food production process, determine specific preventive control measures and key Control points and implement effective monitoring to ensure the safety, hygiene and quality of products.

  What is HACCP

HACCP consists of 7 principles: conduct a hazard analysis and determine preventive measures; determine critical control points; establish critical limits; monitor each critical control point; establish corrective actions that can be taken when deviations from critical limits occur; establish Record keeping system; establishment of verification procedures.

  It first appeared in the 1960s. When the American Pillsbury Company did its best to provide safe and hygienic food for the US space program, it took the lead in using the concept of HACCP. The US FDA decided to adopt it in low-acid canned food in 1973. In 1985, the American Academy of Sciences recommended that HACCP should be adopted by the administrative authorities. After several years of research and development, in November 1989, the US Agricultural Food Safety Inspection Service (FSIS), Fisheries Service (NMFS), Food and Drug Administration (FDA), etc. The agency publishes the "HACCP Code for Food Production". From 1990 to 1995, the United States successively applied HACCP to poultry products, aquatic products and many other aspects. On December 18, 1997, the United States mandated the establishment of a HACCP system for enterprises exporting aquatic products to the United States, otherwise their products could not enter the American market. During this period, China, EU countries, Japan, Thailand, Canada, Australia, New Zealand and many other countries have successively studied, promoted and applied HACCP knowledge. Up to now, HACCP has been recognized by many international organizations such as FAO/WHO, CAC, etc. as the guidelines for ensuring food safety and hygiene worldwide.

  HACCP Composition

  HACCP Quality Control Law is a control law first developed by American Pillsbwg Company in 1973. It is a management system to ensure food safety, which generally consists of the following parts:

  1. Analyze and evaluate the possible hazards in each link from raw material procurement to product processing to consumption.

  2. Based on these analyses and assessments, establish a critical control point (CCPS) for the whole process of a food from raw materials to final consumption.

  3. Establish procedures to effectively monitor critical control points.

  The advantage of this system is that the focus of safety assurance is shifted from the traditional inspection of the final product to the control of the technological process and the quality of the raw materials. This can avoid huge losses caused by mass production of substandard products.

  The significance of HACCP certification

  HACCP is a safety control system from the perspective of production, which is a system that ensures the quality and safety of products from the start of feeding to the finished product. If the management system of HACCP is used, the most prominent advantages are:

  1. Transform the inspection of the final product by food production (that is, the inspection of whether there are substandard products) into the control of potential hazards in the production process (that is, the prevention of substandard products);

  2. Apply the least resources and do the most effective things.

  HACCP is the basis for determining product safety. Food producers use HACCP to control product safety more accurately than using traditional methods. Final product inspection methods are reliable and can be implemented as part of a cautious defense. HACCP has been recognized internationally and domestically as the most effective measure to control foodborne diseases, and has been approved by the FDA and the Codex Alimentarius Commission of the World Health Organization.