HACCP/ISO22000 Food Safety Management System

　　1. HACCP/ISO22000:

　　As a systematic method, HACCP is the basis of ensuring food safety in the modern world. Its role is to prevent the production of harmful substances in food production process (including manufacturing, storage, transportation and marketing). From the late 1950s, in order to provide safe food for astronauts, NASA and PILLSBURY jointly developed HACCP. By the late 20th century, HACCPHACCP, as a systematic method, was the basis of ensuring food safety in the modern world. Its role was to prevent the production of harmful substances in food production processes (including manufacturing, storage, transportation and marketing).

　　From the late 1950s, in order to provide safe food for astronauts, NASA and food manufacturer PILLSBURY jointly developed HACCP. By the late 20th century, HACCP had been developed continuously. HACCP system has developed from the first three principles, namely, hazard identification, determination of key control points and control of any hazards, establishment of monitoring system, to the current five initial steps and seven principles. These five initial steps are: establishing HACCP team, describing product and its sales characteristics, describing the expected use of products and product users, drawing process flow charts, verifying process flow charts. Seven principles are: hazard analysis, determination of critical control points (CCP), establishment of critical limits, establishment of monitoring system for critical control points, establishment of corrective measures when monitoring system shows that a critical control point is out of control, establishment of verification procedures to confirm the effectiveness of the operation of HACCP system, and establishment of a documented system.

　　ISO22000 is Food Safety Management Systems-Requirements for any organization in the food chain. ISO22000 was officially released on September 1, 2005. This is a new international standard aimed at ensuring safe food supply worldwide. On June 1, 2006, China issued "Requirements of Various Organizations in Food Chain of GB/T 2000-2006 Food Safety Management System", formally transforming ISO22000:2005 standard into Chinese national standard.

　　With the development of economic globalization, organizations that produce, manufacture, operate and supply food gradually realize that customers increasingly want these organizations to have and provide sufficient evidence to prove their ability to control food safety hazards and those factors that affect food safety. However, due to the inconsistency of national standards, it is difficult to meet customer requirements. Therefore, it is necessary to coordinate national standards to raise them to international standards. At the same time, a unified international standard and a common international management system certification method will play a positive role in breaking through technical barriers.

　　ISO22000:2005 "Food Safety Management System - Requirements for Organizations in the Whole Food Supply Chain" can be used as a technical standard to guide enterprises to establish an effective food safety management system. This standard can be used independently for certification, internal audit or contract review, as well as other management systems.

　　ISO22000 management system covers the requirements of HACCP management system. Generally, enterprises in the domestic market apply for ISO22000 certification, while enterprises in the foreign market apply for HACCP certification.

　　2. Requirements for Accreditation

　　They should have corresponding qualifications (such as business license, organization code, food production and circulation license, etc.), relevant facilities and resources, and be able to carry out normal business activities. It can provide business records for more than three months, and no serious food safety accidents have occurred in the near future.

　　3. Procedures for Accreditation

　　The process of obtaining certification is usually divided into two stages.

　　Certification Consulting Stage: After the signing of the contract, our company will send consultant teachers to the enterprise to conduct research, determine the intention of the enterprise's certification, help the enterprise to determine the organizational structure and the division of responsibilities and powers, the coverage of the system, compile and improve the system documents needed for certification, train the personnel of the enterprise, Guide the enterprise to operate according to the requirements of the system documents, and help the enterprise. Application for certification.

　　Authentication and Audit Stage: The auditors sent by the certification bodies will check the activities of enterprises applying for the scope of certification according to the certification standards and enterprise system documents. The emphasis is to verify the situation of enterprises and compile the certification documents and records, and report to the certification bodies for certification at the end of the inspection.

　　4. Benefits to Enterprises

　　1. To transform the inspection of final products (i.e. to check whether there are unqualified products) in food production into the potential danger in the control of production links (i.e. to prevent unqualified products);

　　2. Use the least resources and do the most effective things.

　　3. HACCP validates, supplements and improves the traditional inspection methods, so that safety inspection is focused on preventive.

　　4. Organized and targeted communication with trading partners can be conducted;

　　5. To optimize the utilization of resources within the organization and in the food chain;

　　6. Strengthen planning and reduce post-process inspection;

　　7. More effective and dynamic food safety risk control;

　　8. Risk analysis is carried out for all control measures.

　　9. It can be used as an effective basis for decision-making.

　　10. Save resources by reducing redundant system audits.