Extra points for Shanxi Taiyuan ISO HACCP food bidding

  1、 What is HACCP HACCP recognition is a recognition applicable to the food industry
It is an effective preventive measure and monitoring means for key control points in the process of food production to minimize the hazard factors
At present, China's export food is facing more and more strict standards and regulations HACCP (hazard analysis critical control point) is & quot; Hazard analysis and critical control points & quot; Is a systematic method used to identify, evaluate and control a specific food production process
This method establishes effective measures to prevent these problems by predicting which links are most likely to have problems or do great harm to people in case of problems, so as to ensure food safety
That is, through the hazard analysis of each link in the whole process of food, find out the key control point (CCP), adopt effective preventive measures and monitoring means to minimize the hazard factors, and take necessary inspection measures to make the products meet the expected requirements HACCP is a preventive system to control hazards
It is a management tool used to protect food from biological, chemical and physical hazards
Traditional quality control often focuses on the inspection of final products, which can not achieve the purpose of eliminating food borne diseases
Therefore, in the 1960s, the concept of HACCP was first put forward by Pillsbury company, American Natick military laboratory and national aerospace administration in the development of American space program food
Although it is not a zero risk system, it is a food safety control system
It is not an independent system
HACCP must be established on the basis of food safety projects in order to make it run
For example: good operating practice (GMP), standard operating practice (SOP) and hygienic standard operating practice (SSOP)
Since HACCP is based on many operating norms, a relatively complete quality assurance system has been formed
HACCP, as the most effective control system of food borne diseases, has been accepted by the state or society 2、 Characteristics of HACCP System 1
HACCP system is not an isolated system, but a management system based on the good food hygiene management tradition of enterprises
Such as GMP, staff training, equipment maintenance, product identification and batch management are the basis for the implementation of HACCP system
If the sanitary conditions of the enterprise are very poor, it will not adapt to the implementation of HACCP management system, and it is preferred that the enterprise establish good sanitary management norms 2
HACCP system is a preventive food safety control system
It is necessary to analyze all potential biological, physical and chemical hazards and determine preventive measures to prevent hazards 3
HACCP system is determined according to different food processing processes
It should reflect the characteristics of a certain food from raw materials to finished products, from processing plants to processing facilities, from processing personnel to consumers
Its principle is to analyze specific problems and seek truth from facts 4
HACCP system emphasizes the control of key control points
Based on the analysis of all potential biological, physical and chemical hazards, it determines which are significant hazards, finds out the key control points, and focuses on solving key problems in food production rather than all aspects 5
HACCP system is a system based on scientific analysis, which needs strong technical support
Of course, it can also find foreign aid, absorb and make use of other people's scientific research results, but the most important thing is the experiment and data analysis made by the enterprise according to its own situation 6
HACCP system is not without risks, but can reduce or reduce the risks in food safety
As a food production enterprise, HACCP system alone is not enough, but also has relevant inspection, health management and other means to cooperate to jointly control food production safety 7
HACCP system is not a rigid, invariable, theoretical dogmatic and once and for all model, but a system of development, change and continuous improvement closely related to practical work 8
HACCP system is a process of practice - cognition - re practice - re cognition, rather than formalism and going through the motions
After formulating the HACCP system plan, enterprises should actively implement it, seriously implement it, constantly test its effectiveness, and improve it in practice 3、 The significance of enterprises' recognition through HACCP 1
So that the inspection of the final products by food production (i
e
whether there are unqualified products) can be transformed into the control of potential hazards in the production process (i
e
prevention of unqualified products) 2
Use 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 is more reliable than traditional final product inspection methods, and it can also be used as a part of cautious defense
As the most effective measure to control foodborne diseases, HACCP has been recognized internationally and domestically, and approved by FDA and the Codex Alimentarius Commission of the World Health Organization 4、 Enterprises applying for HACCP accreditation must meet the following four conditions: (1) Obtain the legal person qualification (or its components) registered by the State Administration for Industry and commerce or relevant institutions (2) Have obtained the administrative license documents specified in relevant laws and regulations (when applicable) (3) The products produced and processed or services provided meet the requirements of relevant laws, regulations, safety and health standards and relevant specifications of the people's Republic of China (4) A documented food safety management system has been established and implemented according to the above basic recognition basis and relevant special technical requirements
Generally, the system needs to operate effectively for more than 3 months The applicant needs to submit the following documents: (1) Application for recognition of food safety management system (2) Administrative license documents specified in relevant laws and regulations (when applicable) (3) Food safety management system manual and procedure documents (4) Process flow chart of production, processing or service of products applied for recognition (5) List of relevant laws, regulations, standards and specifications implemented in the process of production, processing or service (6) Relevant evidence and self declaration that the product meets the health and safety requirements (7) List of production and processing equipment and list of inspection equipment (8) Other required documents