HACCP refers to Hazard Analysis Critical Control Point Certification

HACCP refers to Hazard Analysis Critical Control Point.

HACCP originated from NASA’s space food development program in the 1960s, and was vigorously promoted by the United Nations Food and Agriculture Organization (FAO), the World Health Organization (WHO) and the US Food and Drug Administration (FDA). It is a widely recognized and accepted internationally food safety assurance system which has been compulsorily implemented and adopted in many countries, and is the universal safe food production standard.

HACCP is a preventive system that analyzes and controls food safety hazards throughout the food supply chain, proposes necessary preventive and corrective measures, establishes monitoring and verification procedures, eliminates and controls food safety hazards, and ensures food safety.

HACCP can certify food manufacturers and catering service providers.

According to the requirements of the implementation rules, HACCP certification shall also consider compliance with applicable laws, regulations and standards of China and the importing country (region), as well as compliance with the standards and the safety and health requirements of the export food production enterprise (when applicable). All entry and exit inspection and quarantine bureaus can adopt the certification results of the certification body for the enterprises confirmed to meet the HACCP certification requirements when filing, simplify the filing procedures, and reduce the frequency of on-site inspection and supervision of enterprises.

Composition of HACCP certification

HACCP is a management system for ensuring food safety, which generally consists of the following components:

Analyze and evaluate the possible hazards in each link from raw material procurement → product processing → consumption;

Establish critical control points (CCPS) for the whole process of a certain food from raw material to final consumption based on analysis and evaluation;

Establish procedures for effectively monitoring critical control points;

The advantage of this system is to shift the focus of safety assurance from the traditional inspection of the final product to the control of the process and the quality of raw materials. Huge losses caused by mass production of substandard products can be avoided in such manner.

Prerequisites for HACCP

HACCP is not an isolated system, nor can HACCP solve all management problems. Establishment of HACCP:

First of all, enterprise managers need to support and commit to implement HACCP;

Secondly, the enterprise needs to have a certain management foundation as the support;

Furthermore, the enterprise shall comply with the Good Hygiene Practice (GMP) of the relevant industry on the basic hardware, and shall develop and implement a set of sanitation standard operation procedure (SSOP) for basic hygiene control. Only in this way can the HACCP system operate effectively.

Certification standards

GB/T 27341 Hazard Analysis and Critical Control Point (HACCP) System - General Requirements for Food Production Enterprises GB 14881 National Food Safety Standard -General Hygiene Code for Food Production

Benefits from HACCP

Help your organization comply with internationally recognized food safety standards and make your products widely accepted worldwide;

Help your organization strengthen corporate management, monitor production, stabilize operations, improve performance, and achieve benefits;

Help your organization strengthen quality management, improve food quality, and increase your customer satisfaction and loyalty;

Help your organization expand its competitive advantage, gain access to international trade, and eliminate international trade barriers;

Control potential food safety hazards, and establish a preventive food safety control system based on good food production practices through the world's most popular food safety assurance system and using the principles of hazard analysis.