1. The meaning of HACCP (Hazard Analysis and Critical Control Point):

HACCP stands for Hazard Analysis Critical Control Point. Ensuring the safety of food during production, processing, manufacturing, preparation and consumption for consumption is a scientific, rational and systematic approach to hazard identification, evaluation and control. But it does not represent an unacceptable threat to health. Identify possible links in the food production process 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.

2. What are the hazards and what are the main hazards in the food production process?

Hazard means potential adverse health effects caused by biological, chemical or physical agents or conditions. Examples of hazards in food production processes include metal filings (physical), pesticides (chemical) and microbial contamination such as pathogens (biological). The main hazard facing the food industry today is microbial contamination, such as Salmonella, Eco 157:H7, preservatives, germs, sclerotia, fleshy bacteria, etc.

3. The importance of HACCP

In the production process of food, the early detection of potential hazards determines the importance of HACCP. Through the control of major food hazards, such as microbiological, chemical and physical contamination, the food industry can better provide consumers with consumer safety assurance, reduce hazards in the food production process, and improve people's health.

 4. Is the HACCP standard new? Why does the international community attach so much importance to HACCP in recent years?

HACCP is not a new standard. It was jointly formulated by Pillsbury Corporation, NASA and a US military laboratory (Natick area) in the 1960s. staff to provide food safety assurance.

        In recent years, as people around the world pay more and more attention to food safety and hygiene, the food industry and its consumers have become the main driving force for companies to apply for HACCP system certification. The significant increase in food poisoning incidents around the world has stimulated economic order and increased awareness of food hygiene. In countries such as the United States, Europe, the United Kingdom, Australia and Canada, more and more regulations and consumer requirements have changed the requirements of the HACCP system to market access requirements. Several organizations, such as the US National Academy of Sciences, the National Advisory Committee on Microbiological Food Standards, and the WHO/FAO Committee on Nutrition Law, agree that HACCP is the most effective management system to ensure food safety.

5. Compared with traditional food safety control methods, what is unique about HACCP?

The traditional food safety control process is generally based on "centralized" inspection, final product testing, etc., looking for potential hazards by "seeing, smelling, and cutting" methods, rather than taking preventive measures, so there are certain limitations. , for example, completing food processing jobs within a specified time frame, relying on intuition to predict potential food safety problems, being expensive in final product inspection, collecting and analyzing in order to obtain meaningful and representative information There are difficulties in getting enough samples.

Under the guidance of the principles of the HACCP management system, food safety is integrated into the design process, rather than final product testing in the traditional sense. Therefore, the HACCP system can provide a system that can play a preventive and more economical way to ensure food safety. HACCP practice in some countries shows that implementing HACCP system can prevent food contamination more effectively. For example, statistics from the U.S. Food and Drug Administration show that among aquatic product processing companies, companies that implement the HACCP system have a 20% to 60% lower probability of food contamination than those that do not.

6. How does HACCP work?

In HACCP, there are seven principles as the basis for the implementation of the system, they are:

        1) Carry out a hazard analysis;

        2) Determination of Critical Control Points (CCPs). A CCP is a step at which controls are implemented. Significant in preventing or eliminating food safety risks or reducing them to an acceptable level;

        3) Identify key constraints (a key factor can satisfy a CCP criterion);

        4) Establish a system for monitoring CCPs;

        5) When monitoring indicates that a CCP is out of control, take actionable corrective measures;

        6) Establish validation procedures to ensure the effective operation of the HACCP system; establish and document all procedures and implementation records for these principles.