HACCP is (Hazard Analysis And Critical Control Point) initials initials. It is a prevention-based f

Why Japanese shouted year suffered "the gates of hell."
First, the definition of HACCP
HACCP is (Hazard Analysis And Critical Control Point) initials initials. It is a prevention-based food safety and hygiene control system is the raw material through breeding, purchasing, processing, storage, potentially harmful biological, chemical, physical, and so far as well as all aspects of the consumer may have to analyze, assessment, development of preventive measures against these hazards identified critical control point management and focus on monitoring. In order to achieve a health management approach to prevent, eliminate or reduce food hazards
The industrialization of food production and processing is one of the achievements of human civilization, which greatly facilitated the people's lives and improve the quality of life. Global economic integration and expansion of food products on the market, giving the food industry has brought unlimited business opportunities, however, the food safety issues in recent years more and more severe, poisoning happened frequently, glass spigot affecting more and more widely. Food safety issues caused widespread concern governments, international organizations, food companies and consumers. glass spigot Governments, international glass spigot organizations (including the World Health Organization WHO; FAO FAO; Codex Alimentarius Commission CAC) both have legislation; food companies for product glass spigot liability due, maintaining credibility, reduce risk and overcome glass spigot technical barriers to food safety and hygiene Thick-owned investment management. HACCP system is widely recognized as the world's most effective control of food safety and hygiene management.
HACCP system is the sixties, NASA astronaut in order to produce food in a safe food aerospace, astronauts use in space flight must be safe. To clearly determine whether a food is accepted by space travel, a very large number of tests to be done, in addition to the cost of each batch of food production must be used to test the very most, leaving only a small part to the space flight . This knowledge allows the company to cooperate with the United States pillsbury NASA and the US Army Natic summer planning to establish a research institute, "Hazard Analysis and Critical Control Point (HACCP)" system, since 1973 the US FDA (Food and Drug Administration) with the HACCP in the production of low-acid canned food production since its usefulness has been recognized internationally, a growing number of national food companies began to implement HACCP system.
1, HACCP is a preventive system of hazard control rather than a reactive system. It overcomes the traditional food safety control methods (on-site inspection and final product testing) defects, but the traditional way is to test systems that reflect nature, that until the problem or develop solutions before taking preventive measures, and HACCP is a preventive of the system, the problem glass spigot did not occur until it analyzes the potential hazards that may be present in every aspect glass spigot along the product chain, to develop preventive measures, to assess the damage, so you can concentrate on those most likely to occur during processing safety hazards link on the food control more effective.
Dairy good practice - is to ensure food safety, quality and the development glass spigot of food production glass spigot throughout the entire process a series of measures, methods and technical requirements. It requires that food producers should have good equipment, reasonable production process, improve the quality of management and strict inspection system to ensure the quality of the final product meet the standards.
No dust, harmful gases or other pollutants 1. diffuse glass spigot around the plant
17. The processing equipment, production equipment in good condition, no health corners labeled toxic chemicals, storage and use
12. Establish procedures for verification principle --- seven chemical hazards such as pesticide residues, heavy metals, unauthorized glass spigot use of additives, insecticides, rodenticides, and toxic substances produced by microbial metabolism, such as aflatoxin.
Hazard Analysis and Hazard Analysis by the inclusion of various processes in the table of harm if it is through a general health management program (GMP, SSOP) can be prevented, the general uncertainty for the CCP.
Principle 2 is recommended) five experts to determine the corrective measures.
3) When using a validated, glass spigot verified effective HACCP system, appropriateness and consistency (2) the consistency of the HACCP system
4, staff clothing, hats class cleaning work clothes after cleaning, the cap must not wash work clothes, hats kept separately.
15, all of lubricating oil, hydraulic oil is added after the production area must be quickly removed.
31, the workshop must require on-site air disinfection like to send a comment