What is HACCP system

HACCP system is the English abbreviation of Hazard Analysis Critical Control Point, which means the critical control point of hazard analysis. The HACCP system is an internationally recognized and accepted food safety assurance system, mainly for the safety control of microbial, chemical and physical hazards in food.

Chinese name: HACCP system

Foreign name: Hazard Analysis Critical Control Point

Meaning: Critical Control Point for Hazard Analysis

Development time: 1960s

Status: Internationally recognized food safety assurance system

my country started in 2002

IntroductionEdit

The English abbreviation of Hazard Analysis Critical Control Point, which means Hazard Analysis

HACCP system flow chart

HACCP system flow chart

critical control point for analysis. The HACCP system is an internationally recognized and accepted food safety assurance system, mainly for the safety control of microbial, chemical and physical hazards in food. The Food and Agriculture Organization of the United Nations and the World Health Organization began to strongly recommend this food safety management system in the late 1980s. The fields of HACCP system include: drinking milk, cream, fermented milk, lactic acid bacteria beverages, cheese, raw noodles, tofu, fish and ham, egg products, salads, dehydrated vegetables, condiments, mayonnaise, lunch boxes, frozen shrimp, canned food , beef food, cakes, refreshing drinks, mechanically cut meat, salt-dried meat, frozen vegetables, honey, fruit juice, vegetable juice, animal feed, etc. my country's food and aquatic products industry introduced the HACCP system earlier. In 2002, my country officially launched the pilot work of accreditation of HACCP system certification bodies. At present, in the countries where the HACCP system is well promoted and applied, most of them are forced to implement the HACCP system.

DefinitionEdit

The national standard GB/T15091-1994 "Basic Terminology of Food Industry" defines HACCP as: a control method for the production (processing) of safe food; analysis of raw materials, key production processes and human factors affecting product safety, to determine the processing process Establish and improve monitoring procedures and monitoring standards, and take standardized corrective measures. 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 that are critical to food safety.

Editing of details

In the past 30 years, HACCP has become an internationally recognized and accepted food safety assurance system, which mainly controls the safety of microbiological, chemical and physical hazards in food. In recent years, the general concern of the government and consumers on food safety and the continuous occurrence of food infectious diseases are the driving forces for the widespread application of the HACCP system. The development of HACCP is roughly divided into two stages.

founding stage

The HACCP system was developed by the American Pillsbury Company H.Ba in the 1960s.

HACCP system

HACCP system

Dr. Uman and others jointly developed it with NASA and the Natick Institute of the U.S. Army, and it is mainly used in aerospace food. In 1971, the HACCP principle was proposed at the first national food protection conference in the United States, which was immediately accepted by the Food and Drug Administration (FDA) and decided to adopt it in the GMP of low-acid canned food. In 1974, the FDA published a GMP that introduced the principles of HCCP into low-acid canned foods. In 1985, the National Academy of Sciences (NAS) published an evaluation of the effectiveness of HACCP in food regulations. Subsequently, the U.S. Food Microbiology Committee composed of experts from four government agencies, universities and private institutions, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS), the U.S. Army Natick Institute, the Food and Drug Administration (FDA), and the U.S. Marine Fisheries Service (NMFS) The Advisory Committee on Scientific Benchmarking (NACMCF) adopted the seven principles of HACCP for food production in 1992. In 1993, the FAO/WHO Codex Alimentarius Commission approved the "Guidelines for the Application of the HACCP System", and in 1997 issued a new version of the Codex guideline "The Guidelines for the Application of the HACCP System", which has been widely accepted and accepted internationally. HACCP The concept has been recognized as a worldwide guideline for the production of safe food.