Name: Hazard Analysis and Critical Control Point
Definition：HACCP ensure food safety in the process of the production, processing, manufacturing, preparation and consumption , It’s a scientific, reasonable and systematic method in the terms of hazard identification, evaluation and control . Identify the possible parts of the food production process and take appropriate control measures to prevent the damage. Reduced the probability of damage by monitoring and controlling each step of the process.
The meaning of HACCP certification:
1.make food production of the final product inspection (that is, test whether there is unqualified products) into the control of potential hazards in production (that is, prevent unqualified products).
2.Apply the least resources and do the most effective thing.
HACCP is the basis of the decided the product safety, the food producers using HACCP control products is more reliable than using the traditional final product test method, also can implemented as part of a cautious defense. HACCP has been recognized internationally and domestically as the most effective way to control food-borne disease and has been approved by the FDA and the world health organization codex alimentarius.