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HACCP认证

Product introduction: HACCP ensures the safety of food in the process of production, processing, manufacturing, preparation and consumption. It is a scientific, reasonable and systematic method in hazard identification, evaluation and control.Identify possible links in food production and take appropriate control measures to prevent hazards. By monitoring and controlling each step of the processing process, the probability of harm is reduced.The international standard CAC / rcp-1 'general principles of food hygiene 1997 revision 3' defines HACCP as a system for identifying, evaluating and controlling hazards vital to food safety.Under the guidance of HACCP management system principles, food safety is integrated into the design process, rather than the traditional final product testing.Seven principles of HACCP certificationHACCP system contains seven principles to confirm the hazards in the process and monitor the main control points to prevent the occurrence of hazards. These seven principles are as follows:I Hazard analysis and hazard degree assessmentAll stages of the food production process from raw materials, manufacturing process, transportation to consumption, analyze its potential hazards, evaluate the possible hazards in processing and the preventive measures (PMS) to control this hazard.II Main control pointsThe step of determining a point, operation or procedure that can remove this hazard or reduce the incidence of hazard in processing. This step can be any stage of production or manufacturing, including raw materials, formula and / or production, harvest, transportation, deployment, processing and storage.III Control boundaryTo ensure the control limits of CCPs established under the control of CCPs.IV Monitoring methodMonitoring procedures can be established or observed.V Corrective measuresCorrective action (CA) to be established when the monitoring system shows that the CCP is not under control.Vi Establish data records and document preservationEstablish data records of all procedures and save documents for recording and tracking.
Project introduction: HACCP system is the English abbreviation of hazard analysis critical control point, which indicates the critical control point of hazard analysis. HACCP system is an internationally recognized and accepted food safety assurance system, which mainly controls the microbial, chemical and physical hazards in food.
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HACCP认证
  • Project description
  • Customer case
  • Certification application

HACCP ensures the safety of food in the process of production, processing, manufacturing, preparation and consumption. It is a scientific, reasonable and systematic method in hazard identification, evaluation and control.

Identify possible links in food production and take appropriate control measures to prevent hazards. By monitoring and controlling each step of the processing process, the probability of harm is reduced.

The international standard CAC / rcp-1 'general principles of food hygiene 1997 revision 3' defines HACCP as a system for identifying, evaluating and controlling hazards vital to food safety.

Under the guidance of HACCP management system principles, food safety is integrated into the design process, rather than the traditional final product testing.

Seven principles of HACCP certification
HACCP system contains seven principles to confirm the hazards in the process and monitor the main control points to prevent the occurrence of hazards. These seven principles are as follows:

I Hazard analysis and hazard degree assessment

All stages of the food production process from raw materials, manufacturing process, transportation to consumption, analyze its potential hazards, evaluate the possible hazards in processing and the preventive measures (PMS) to control this hazard.

II Main control points

The step of determining a point, operation or procedure that can remove this hazard or reduce the incidence of hazard in processing. This step can be any stage of production or manufacturing, including raw materials, formula and / or production, harvest, transportation, deployment, processing and storage.

III Control boundary
To ensure the control limits of CCPs established under the control of CCPs.
IV Monitoring method
Monitoring procedures can be established or observed.
V Corrective measures
Corrective action (CA) to be established when the monitoring system shows that the CCP is not under control.
Vi Establish data records and document preservation
Establish data records of all procedures and save documents for recording and tracking.

Procedures for applying for HACCP certification

1、 Enterprise application stage
First of all, enterprises applying for HACCP certification must pay attention to the selection of a third-party certification organization recognized by the state, with qualification and senior professional background, so as to ensure the authority and effectiveness of the certification, and ensure that the certification results are connected with the official verification system of the product consuming country. In China, the certification and accreditation work is uniformly managed by the national certification and Accreditation Administration Commission, and its subordinate institution, China National Accreditation Commission for conformity assessment (CNAs), is responsible for the implementation of HACCP certification body accreditation. In other words, enterprises should choose certification bodies recognized by CNAs to engage in HACCP certification.

The certification authority will evaluate the certification application, documents, audit basis agreed by both parties, etc. provided by the applicant. The certification authority will decide to accept the application of the enterprise according to its own professional resources and the audit business scope authorized by CNAB, and sign the certification contract with the applicant.

After the certification body accepts the enterprise's application, the applicant enterprise shall submit the procedure documents and materials related to the HACCP system, such as hazard analysis, HACCP schedule, scientific basis for determining the CCP point, plant plan, production process flow chart, workshop layout, etc. The applicant enterprise shall also declare that it has fully operated the HACCP system. The certification body is responsible for keeping confidential all materials and information provided and imparted by the enterprise. The certification fee will be charged according to the scale of the enterprise, the variety of certified products, process, safety risks and the number of people and days required for audit according to the standards formulated by CNAB.

2、 Certification audit stage
After accepting the application, the certification body will determine the audit team, and conduct the initial visit and audit of the applicant's HACCP system according to the proposed audit plan. In view of the technical depth of HACCP system audit, the audit team will usually include professional auditors who are familiar with the production of audit products. Professional auditors are those who have specific food production and processing background and are engaged in HACCP based food safety system certification. When necessary, the audit team will also hire technical experts to provide technical guidance for the audit process. The food safety consultant employed by the applicant can participate in the audit process as an observer.

The audit process of HACCP system is usually divided into two stages. The first stage is document audit, including SSOP plan, GMP procedure, employee training plan, equipment maintenance plan, HACCP plan, etc. The review at this stage generally needs to be conducted at the applicant's site, so that the audit team can collect more necessary information. The audit team will conduct independent hazard analysis according to the collected information, and on this basis, reach a consensus with the applicant on the judgment vision of the key control point (CCP). The audit team will listen to the feedback of relevant information from the applicant and reach an agreement with the applicant on the audit details of the second stage. The second stage audit must be conducted at the site of the auditor. The audit team will mainly evaluate the suitability, compliance and effectiveness of HACCP system, GMP or SSOP. Special attention will be paid to CCP monitoring, corrective measures, verification, training and education of monitoring personnel, and whether the system can consciously carry out hazard analysis and effective control when new hazards occur.

After the on-site audit, the audit team will submit the non conformance report to the applicant according to the audit situation. The applicant shall take effective corrective measures within the specified time and close the non conformance after verification by the audit team. At the same time, the audit team will submit the final audit results to the certification authority for certification decision, and the certification authority will issue the certification certificate to the applicant.


3、 Certificate retention phase
Since HACCP is a safety control system, the validity period of its certification certificate is usually one year at most. The certified enterprise shall ensure the continuous operation of HACCP system within the validity period of the certificate, and must accept the supervision and audit of the certification authority at least once every six months. If the licensee makes significant changes to its HACCP based food safety system within the validity period of the certificate, it shall notify the certification authority, which will increase the frequency of supervision and certification or arrange review as appropriate.

4、 Review and renewal stage
The certification body will arrange the review of the system before the end of the validity period of the HACCP certificate of the certified enterprise. After the review, the certification body will renew the new certification certificate to the certified enterprise.

In addition, according to regulations and customer requirements, during the validity period of the certificate, the licensee may also accept the verification of the HACCP system by officials and customers.

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