HACCP-Hazard Analysis and Critical Control Point
HACCP is the Hazard Analysis and Critical Control Point in English abbreviation, it is a right to be identified food safety hazards, assess and control systems approach, but also a process to ensure that food production and supply chain from the biological, chemical and physical hazards of pollution security management tools. HACCP focus is on safety hazards throughout the food chain, from raw materials, intermediate products to the table every aspect of security and management control.
HACCP-profile HACCP
twentieth century, the sixties, NASA astronauts on the convenience foods in order to ensure "zero defect" quality demands and compensate for the traditional lack of food safety control methods to create a "HACCP principle"-based control methods. At that time, the United States Fort Pierce Company, NASA and the U.S. Army Natick Research Institute that the three agencies jointly proposed the "Hazard Analysis and Critical Control Point" (HACCP) concept; in 1971, the national food protection in the United States During the meeting, HACCP food safety management system has been made public, and in 1995 took the lead in the aquatic industry, the formation of laws and regulations.
In 1997, the United Nations FAO and the World Health Organization (FAO / WHO) Codex Alimentarius Commission belongs to (CAC) to develop and publish a "HACCP system and guidelines for their application," and recommended it as the world of food safety and quality management of manufacturing enterprises criteria.
HACCP in the food industry to improve the internal and external sector management performance, enhance the role of market competition has been recognized in many countries and the business community. Increasing number of countries and regions in order to satisfy people's demand for food safety to develop its own HACCP-based food safety management system and form a contrast and regulations, and apply its domestic and importing country food safety and health management and control.
HACCP follow the "PDCA" management principles. With the ISO9000 quality management system is similar. It is also a "process" approach to management; to promote the central role of the manager's leadership and full participation; stress monitoring survey; and called for the quality of records, documents and data control management.
However, HACCP for food industry management objectives, in particular the requirements of the health security objectives more clearly, manage content more specific. It emphasizes the food enterprises to strictly adhere to food and health laws and regulations, to establish a HACCP plan, Good Manufacturing Practice (GMP) and sanitation standard operating procedures (SSOP) as the core of the three food safety management system. Thus, HACCP in the food safety hazards and quality control on the more specific, in the management of technical measures in more highly appropriate and effective.
Most of the food enterprises to adopt HACCP and ISO9000 two systems operate independently, some procedures common mode of operation. Businesses can simultaneously or separately apply for HACCP certification.
