Basic introduction

　　HACCP is the abbreviation of Hazard Analysis and Critical Control Point (HACCP). As a scientific and systematic method, it is applied in the process from primary production to final consumption, through the determination and evaluation of specific hazards and control measures, so as to ensure food safety. HACCP is considered to be the most economical way to control food-borne diseases in the world, and has been recognized by the Codex Alimentarius Commission (CAC) of FAO / WHO.

　　In the food industry, HACCP is more and more widely used. It has gradually evolved from a management means or method to a management mode or management system.The International Organization for Standardization (ISO) cooperated closely with other international organizations, based on the principle of HACCP, absorbed and integrated the beneficial contents of other management system standards, and formed the food safety management system based on HACCP. China also issued the general requirements of hazard analysis and critical control point (HACCP) system (GB/T 27341-2009) for food production enterprises.

Standard features

　　1. Top level structure is adopted for the whole food chain and is conducive to the integration with other management system standards and the business of the organization;

　　2. It is a preventive management system based on good organization of food hygiene management;

　　3. It is a system established based on scientific analysis and needs certain technical support;

　　4. It is a management tool for protecting food/preventing biological, chemical, physical and other hazards.

　　5. It emphasizes risk concerns, implements hazard control plan (OPRP/HACCP), and focuses on solving key problems and significant food safety hazards.

　　6. It is a dynamic system, which changes with the changes of product and production conditions, and needs to be updated timely.

Significance of implementation

　　1. Enhance consumers' confidence and protect consumers' interests more effectively.

　　2. Improve the internal operation of the organization, reduce the loss of products, and improve the ability to control food safety. 

　　3. Focus management on key points to prevent more effectively.

　　4. It is easy to trace problems, distinguish responsibilities and reduce disputes. 

　　5. Enhance the brand advantage of the organization and improve the market competitiveness of the organization. 

　　6. Prevent harm, transfer trust, meet or exceed the expectations of consumers and the government.