Section 1184 sleep

Section 1184 sleep
HACCP is English Hazard Analysic hydrometer test jar Critical hydrometer test jar Control Point "{is Hazard Analysis and Critical Control Point} acronym, is an internationally recognized, ensuring food from biological, chemical and physical prevention system of hazards. It is produced US aerospace food production enterprises in the 1960s, and has been adopted hydrometer test jar by the Codex Alimentarius Commission of the United Nations and to the global markets. It is mainly through scientific methods and systems analysis and find endanger food production process, the identification of specific prevention and control measures and key control point, and the implementation of effective monitoring to ensure hydrometer test jar product safety and health quality hydrometer test jar of what is HACCP composed by seven principles: hazard analysis and identification of preventive measures; identify critical control points; establish critical limits; monitor each critical control point; establish the event of the occurrence of a critical limit deviation, hydrometer test jar corrective measures can be employed; establish recordkeeping system; Establish procedures to verify it first appeared in the 1960s, the United States Pillsbury Company to provide safe health food for the US space program hydrometer test jar to make their efforts When, pioneered the use of HACCP concept, the FDA decided to adopt low-acid canned foods in 1973. In 1985 the American Academy of recommendation should be adopted HACCP Administration, after several years of research and development, in November 1989, US Department of Agriculture Food Safety Inspection Service hydrometer test jar (FSIS), Bureau of Fisheries (NMFS), the Food and Drug matter Administration (FDA) and other agencies issued a "food production HACCP rules." 1990-1995, the United States hydrometer test jar have the HACCP applied to poultry products, water many other aspects of products, hydrometer test jar December 18, 1997 United States exports to the US seafood companies establish mandatory HACCP system, otherwise the product can not enter the US market. hydrometer test jar Meanwhile China, the EU, Japan, Thailand, Canada, hydrometer test jar Australia, New Zealand and many other countries have to learn to promote the application hydrometer test jar of HACCP knowledge payment date, HACCP has been a number of international organizations such as the FAO / WHO, CAC and other recognized as the worldwide guarantee food safety and hygiene guidelines. HACCP HACCP meaning and importance from a production point of view a safety control system, is the product from start to finished feed quality and safety assurance system, advantages if you use the HACCP management system is the most prominent are: 1, the food production inspection (ie test of whether the final product of substandard products ) is converted to control potential hazards in the production chain (ie, prevent substandard products); 2, the application with minimal resources, the most effective thing to do is the basis for the decision hydrometer test jar HACCP product safety, food producers use safety HACCP control products. The most accurate hydrometer test jar than the traditional use. The final product testing method to be reliable, but also as part of the implementation of prudent defense. HACCP as the most effective measures to control food-borne diseases have been recognized by the international and domestic, and are FDA and WHO Codex Alimentarius Commission approved the composition of HACCP HACCP quality control laws in the United States Pillsbwg company in 1973 developed the first control method . It is a food safety management system to ensure that this management system generally consists of the following components: 1, from the procurement of raw materials product processing all aspects of consumer harm that may occur are analyzed and evaluated. hydrometer test jar 2. Based on these analyzes and evaluations to establish a food from raw materials to final consumption of the critical control points (CCPS) of the whole process. 3, and establish effective procedures to monitor the critical control points. hydrometer test jar The advantage of this system is to guarantee the safety of the focus shifted from the traditional test of the final product to process and raw materials for quality control. This avoids the huge losses due to production caused by substandard products. Relationship HACCP and ISO9000 system is the International hydrometer test jar Organization for Standardization ISO (International Organization for Standarization) for short. ISO9000 system is:. "By all international standards ISO / TC176 Technical Committee." It is a three-dimensional network of some of the existing differences, they are linked to each other in a series of standard components, including the formation of an implementation guide, the standard hydrometer test jar requirements and audit oversight, and many other complete system. Its core is ISO9001-9003 quality assurance standards Series: To confirm the current corporate design, produce qualified products when the process control, selection and use of ISO9001-- design, development, quality assurance model production, hydrometer test jar installation and service; when you need to confirm the enterprise with the production of qualified products, process control, quality assurance model selection and use ISO9002-- production, installation and service; if only requires companies to ensure that the final inspection and testing to meet the requirements, you should choose ISO9003-- final inspection and testing quality assurance model. ISO9000 and HACCP is a preventive quality assurance system. ISO9000 for a variety of industries, but should only be used in the food industry HACCP emphasized to ensure food safety and hygiene. The main difference between the two is as follows: ISO9000 and HACCP ISO9000 ------------------- HACCP difference between project scope applies to all walks of life --------- ------- used in the food industry to meet the target to emphasize the quality of customer requirements ---------------- emphasize food hygiene, avoid consumer harm, in ISO9001-9003 standard enterprise three modes according to their own conditions to select one, and then gradually increase the operating companies can be based on market standards ---------------- country where government regulations hydrometer test jar or specifications (such as in domestic sales of the product , should be based on the Ministry of Agriculture promulgated the "aquatic product processing and quality management practices" production; production of product standards Content Standard content of products exported to the United States, it should be based on federal hydrometer test jar regulations, "the production and import of aquatic safety and health program") requirements covering hydrometer test jar wide, involved in the design, development, hydrometer test jar production, installation and service hydrometer test jar content hydrometer test jar is narrow, in order to control hydrometer test jar the production process monitoring object-oriented object no special monitoring ---------------- hydrometer test jar special monitoring hydrometer test jar object as a voluntary ---------------- pathogens from voluntary to mandatory gradual transition countries which currently Who row in the United States hydrometer test jar enacted mandatory HACCP seafood HACCP regulations and announced that since 1997 12 Since May 18 all aquatic exports hydrometer test jar to the US companies are required to establish the HACCP system, otherwise the case and its products can not enter the US market, although the HACCP system is not a zero risk system, but it is a food safety control system, it is not a system of independent hydrometer test jar existence. HACCP food safety must be based on the project to make it run. For example: Good Manufacturing Practice (GMP), the standard practices (SOP), hydrometer test jar sanitation standard operating procedures (SSOP), due to a number of operations based on the HACCP standard, pre-HACCP is also applicable in so formed a relatively complete quality assurance system. Who know how to make the process to build this system, how to control, the examiner determined appropriately significant hydrometer test jar food safety hydrometer test jar hazards and how to break corporate control these hazards to verify HACCP plans to determine questions.
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June 1993, the European Community adopted a resolution on the use of HACCP in food production syste

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First, the concept of HACCP HACCP system that "Hazard Analysis Critical strange cultures around the world Control Point," is the first letter of Hazard Analysis Critical ControlPoint English acronym. This is a prevention-based food safety issues effectively prevent foodborne diseases, food safety assurance system, through Food hazards analysis (Hazard Analysis, strange cultures around the world HA) and Critical strange cultures around the world Control Point (Critical Control Points, CCP) control, food safety to prevent, eliminate, reduce to an acceptable level. This management tool provides over traditional inspection strange cultures around the world and quality control procedures More good approach, it has not yet identified potential areas of problem occurred. By using the HACCP system, the control method is the only end-product testing (ie, unqualified) into the design and production of food control (ie prevention failure), HACCP system strange cultures around the world is involved in the whole process from farm to table food safety and hygiene in the prevention system.
HACCP system strange cultures around the world was first proposed in 1959 the United States Pearce Bailey (Pillsbury) Company and the National Aeronautics and Space Administration (NASA) Natick (Natick) laboratory, when they formed a joint development of space food HACCP food safety management system. Pierce Bailey Company examined NASA's "no defect Plan" (zero-defect program), found that the non-destructive inspection system for food safety to take a new measurement and control system, this non-destructive testing and no direct control for the food and food ingredients, but it extends to the entire process (from raw materials and factory environments begin to process and product consumption). Pierce Bailey Company therefore propose a new concept --HACCP system, designed to control hazards that may occur during production or processing point position, and this control process should include raw material production, storage and transportation of food consumption until .HACCP system was adopted and modified after Natick Laboratory for space food production. In 1971, Pillsbury company first filed in US national food security meeting on the HACCP concept. The US Food and Drug Administration (FDA) is very much interested and decided to first use in low-acid canned food production process. At this point HACCP system to use the range more widely, by .1972 in many developed countries adopted by the Codex Alimentarius Commission (CAC) decided to promote the use of the provisions of the HACCP system strange cultures around the world to control all kinds of food production in the food production process management regulations safety and health.
June 1993, the European Community adopted a resolution on the use of HACCP in food production system, requires all countries to join the HACCP system must be incorporated into domestic laws and regulations. EC Member States have taken different measures were. As countries Domestic regulations take effect, the new obligations under the HACCP system has a legally binding .1994 May 20, the European Commission issued mandatory regulations --94 / 356 / EC resolution strange cultures around the world demanding January 1, 1995 after the date of sale of aquatic products in the European market must be under 91 / 493EEC "provisions of the health of aquatic and market conditions" under sanitary conditions, the application of HACCP system implementation of security controls the production of products, the official strange cultures around the world presentation of the application HACCP system for seafood safety monitoring implementation.
Department of Fisheries and Oceans Canada since February 1992 to implement the registration system of aquatic strange cultures around the world foods, require an applicant to log aquatic strange cultures around the world plant prerequisite for implementation strange cultures around the world of HACCP system based on quality management strange cultures around the world plan. Canadian Agriculture and Agri-Food Canada Food Inspection Agency's ( relevant government and expert CFIA) organization established companies, at least 13 kinds of food HACCP system common modes, including boneless beef, pork, mechanically separated chicken, beef jerky and other .CFIA under the "Meat Inspection Act" strange cultures around the world requires federal registration mandatory food companies plan to develop a HACCP system, and make it run efficiently. Agriculture Canada to promote dairy products, soft cheeses such as HACCP system management system since 1996. In addition, Canada has implemented the HACCP system in eggs and egg products. four, HACCP System in Japan
In 1993, the Japanese government adopted a HACCP system aquatic product processing management approach and proposed implementation plan. Japanese Ministry of Health under the breast meat hygiene courses and Sanitation Section 1995 began to implement HACCP management system for dairy products. Since 1995, Japan canned pressurized containers strange cultures around the world for heating food. In 1995 the implementation of HACCP management strange cultures around the world system in April due to a serious lack of Japanese aquaculture health management system is a total ban on EU input In 1996, Japan's biggest ever happen pathogenic E. coli poisoning, caused by Japan Government food hygiene management and national consumer unprecedented shock, the same year in July formally notified slaughterhouses, meat processing plants and other practitioners must complete the implementation of HACCP management system in order to prevent similar incidents strange cultures around the world from happening again .1998 May 8, released "Food manufacturing process management sophistication interim Measures Act" will HACCP management system into the regulations. decided strange cultures around the world to start with milk and dairy products, such as managed objects implemented HACCP management system. In the same year July 1, Japan enacted the "Food manufacturing sophistication The basic principle of management "on how to implement the HACCP system is described in detail in the basic policy, the implementation of the requirement in domestic food companies' manufacturing processes Integrated Health Management System Certification HACCP system", all through the HACCP system certification of enterprises, preferential policies in taxation. Since 1998, the implementation of this system in the dairy since, until June 2000, have included milk and dairy products, including 524 companies passed the certification. Currently, Japan has begun Research HACCP System in soft drinks production.
Five, HACCP system in use in other countries of January strange cultures around the world 1, 1997 the German health ministry adopted the approach "unified national food management strange cultures around the world rules" will be formally incorporated strange cultures around the world into the HACCP system areas of the law in Germany. December 18, 1995 announced the 1053 Danish No notice, the notice Chapter 13, 85 on the Danish food industry to implement the HACCP system and make the corresponding provisions strange cultures around the world of the French Ministry of Agriculture announced the "directly related to providing consumers with food hygiene laws," in 1995, "poultry slaughterhouse hygiene Conditions "and" fresh meat processing and distribution of health conditions, "and actively promote the popularization of the HACCP system. British accordance with the basic principles of the HACCP system developed with EU legislation similar to the five principles, while maintaining the essence of the HACCP system also allows domestic firms flexible application. Australia and New Zealand is one of the HACCP system application better. Back in 1992, Australia began to require export fish products, eggs and dairy products strange cultures around the world manufacturer application of the HACCP system.
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In the 21st century, China has accelerated food safety related regulations, establish guidelines, A

"Xi one gallon glass jug greatly," the Japanese how to translate?
Original Address: HACCP system and mode of regulation: andy
In the 21st century, China has accelerated food safety related regulations, establish guidelines, AQSIQ, the CNCA, the Ministry of Health department regulations have been put forward, the implementation of these measures, not only for China to establish HACCP system, operation, certification and Official verification activities proposed regulatory requirements, but also indicates that China has implemented HACCP system has gradually entered the standardized and legalized. April 2002, AQSIQ announced the "export of food production enterprises health registration one gallon glass jug regulations", in accordance with the requirements one gallon glass jug of this provision, there are six categories of export food production one gallon glass jug enterprises must establish a HACCP system, namely one gallon glass jug fish, meat and meat products , canned, frozen vegetables, fruit and vegetable juices, including meat and quick-frozen products business, which is a mandatory requirement of the first companies to implement the HACCP system of food production, the application of the HACCP system indicates that China has entered a new stage of development. Our government attaches importance to the status of implementation of the HACCP system. From the initial introduction of the HACCP system, one gallon glass jug the government policy, human, financial and other aspects to be strongly supported, and repeatedly invited foreign experts and scholars from communication and training, and introduced a series of regulatory documents, which is HACCP system laid a solid foundation for development in China. Strengthen the understanding of the concept. Initial understanding of the HACCP system is mainly based on the information the United States, Canada and other countries, as a result of foreign government and industry structure, and there is a big difference between eating habits and China, so that we understand the inevitable bias of the HACCP system. After ten years of development, the true meaning of the HACCP system, principles, and other health registries relationship management system, forming a more consistent understanding. Do not copy foreign models. Initially introduced HACCP system, entirely to meet the needs of exports, most of the enterprises in accordance with the original US and Canadian mode of operation, but because of different national one gallon glass jug conditions of China, one gallon glass jug there has been a lot of inappropriate situation, after years of continuous exploration and development , the relevant companies have formed their own HACCP system model. The necessity to implement the HACCP system to remove trade barriers to promote exports in 2001 China joined WTO, in the enjoyment of rights and must fulfill the corresponding obligation. According to (SPS Agreement) provides that "the implementation of the Agreement on Sanitary and Phytosanitary Measures," all members in the development of national legislation must be based on international standards, guidelines or recommendations. The HACCP system is to promote the use of the world's food safety management system. In the past few years, China has actively implement the HACCP system in the export business, to expand export trade has played a positive role. The growing influence of the HACCP system as weakening tariff barriers, technical one gallon glass jug barriers to trade restrictions on imports of agricultural products in developed countries has increasingly become a means to implement the HACCP system management, technical trade barriers is undoubtedly one of the most effective means. one gallon glass jug HACCP system for all food production plants are applicable, but different production plants in the implementation of this system, there is hardly easy, regardless of the degree of difficulty, the full implementation of the HACCP system is the trend. China's food industry has been integrated into the international market, this trend requires inherent in improving product quality, through the application of the HACCP system, to get to the international market "pass" lay a good foundation for the current HACCP system has become a entry inspection and quarantine authorities of exporting food enterprises is an important measure of supervision and management. Lack of professional HACCP system implementation problem despite countries HACCP system for professional training each year, but compared to China's one gallon glass jug food business development, is still not enough. one gallon glass jug Some reviewers like the HACCP system and HACCP system panelists enterprises lack work experience and relevant expertise. one gallon glass jug Basic aspects of the HACCP system is weak is not an isolated system, HACCP system must be based on good manufacturing practices, basic sanitation standard operating procedures, personnel training, equipment maintenance and product recalls and other infrastructure plans, if there is no plan to do these basic support, implementation HACCP system will become empty words, China's part of the business plan on the basis of this part is still quite weak. Problem-solving measures and countermeasures to increase supervision of CIQ CIQ after review and export food enterprises in other institutions should be reviewed by the strict supervision of the supervising officer to participate in the whole process one gallon glass jug of certification for enterprises to good relations, good service to enable enterprises to truly improve the management level after certification, improve product quality, the establishment of a viable, effective one gallon glass jug operation of the quality assurance system. Mechanism to further reform the inspection and quarantine work, in addition to the establishment of specialized agencies, mastering foreign regulations and HACCP system, but also the entry-exit inspection one gallon glass jug and quarantine focus gradually shifted to safety, hygiene, health, environmental protection and anti-fraud and people's livelihood important commodities up, in accordance with international rules and accelerate the pace of overall inspection and quarantine supervision and management, one gallon glass jug improve food security, health quality. Strengthen international cooperation to strengthen international one gallon glass jug cooperation and exchanges can let the world know our determination to achieve food security and efforts, while management and technical aspects of the system, and actively learn from the advanced experience of foreign countries and the promotion of food security, and promote on the basis of the HACCP system based on China's national conditions development of. HACCP system has proven to be a scientific theory, but its promotion must be close to reality, and not the administration of, dogmatic, conceptualization. Our country should be taken into account in the implementation of the specific circumstances of different regions, business people, and can not take the "one size fits all" approach to force the one-time business through the HACCP system certification, to science to guide enterprises to strengthen the awareness of public participation in food safety. HACCP system and the inspection and quarantine supervision one gallon glass jug paradigm shift in the inspection one gallon glass jug and quarantine supervision in accordance with the provisions of the AQSIQ's unity, for the inspection one gallon glass jug and quarantine certification bodies accredited companies can be classified management, category management, both to facilitate business, one gallon glass jug reduce test batch, shortening test cycle so smooth export, and easy Inspection one gallon glass jug and Quarantine supervision. Make the work of inspection and quarantine agencies from passive one gallon glass jug to active, grasp the focus from the past into a mere product testing one gallon glass jug to monitor the whole process of production, with minimal staff to obtain the greatest benefits, the more time and energy into the pair daily supervision and management of export enterprises, the only guarantee the quality of work, but also improve the clearance rate, thereby achieving a "scientific one gallon glass jug management, supervision and effective, improve efficiency," the purpose. Because of the final product inspection one gallon glass jug and regulatory one gallon glass jug process forward, the failure of the factors one gallon glass jug under control during production, inspection and quarantine agencies through regular supervision and checks can effectively control the export of the finished product quality, speed up the export clearance rate for enterprises to shorten delivery time, reduce one gallon glass jug inventory, improve capital utilization, to win more business opportunities, so that "customs clearance" in the true sense.
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Ma organization maintain records of calibration and verification of results.

When the plan fails to comply with SSM, hemp effects related to a food safety gerbable products subject to evaluation. gerbable When non-compliance with food safety hazards, should the affected products as unqualified for processing and disposal.
Ma organization maintain records of calibration and verification of results.
Principles of the HACCP system
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Because the process is different from the process of catering to other food industry. Processing ti

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[Abstract] food hygiene, safety has become a focus of attention in recent years. Hazard Analysis Critical Control Point (Hazard Analysis Critical Control Point HACCP), is a tool to assess hazards and establish control sigele system, which aims to establish a prevention and control system and yet rely on the final product testing, HACCP can be applied sigele to the original producer to final consumer food chain. In order to ensure the quality of food hygiene. In this paper, the application of HACCP in food hygiene work reviewed.
1. 1 HACCP generation. Hazard Analysis Critical Control Point (Hazard Analysis Critical Control Point HACCP) is a bear in the 1960s by the US Food Pillsbury Company developed aerospace researcher Dr. H.Uman etc. with NASA and the US Army Natick Research Institute and other common development. Food astronauts in space flight use must be safe. To determine whether a number of food safety, whether space travel can be accepted, according to the traditional methods of quality management, the need for a large number of inspection and testing. In this way, each production batch of products, there should be a large number of products being consumed in inspection. Yet, even so, still can not get the manufacturer for product safety have enough confidence. So Dr. H.Uman with his colleagues on the development of a HACCP system, and through this system effectively ensure the aerospace food hygiene and safety. After repeated sigele use has proved that this system is applied to ensure the health, safety of food is effective. Then the US food industry and government accordingly adopted.
HACCP also concern sigele the United Nations Codex Alimentarius Commission. In the "General Principles of Food Hygiene" (UN Codex Alimentarius Commission sigele CAC / RCPI-1996, Rew.3 1997) [1] proposed the application sigele of HACCP requirements: according sigele to food from the initial production sigele to final consumption sigele of the food chain, it is recommended to use as much as possible HACCP-based methods to improve food safety, HACCP system and its application to achieve sigele the requirements sigele of guidelines. The General provides sigele food from primary production, sigele processing sigele plants and facilities design, production sigele control, personal hygiene, food production, processing and transportation sigele process series. In these processes, the use of HACCP systems to ensure their health. And determine the HACCP concept: important for food safety hazard identification, assessment and control of a system. CAC on HACCP develop more specific content and application guidelines [2], the formation of normative documents HACCP, to promote the use of the world. The criteria sigele considered, HACCP is a tool to assess hazards and establish control system, which aims to establish a prevention and control system and yet rely on the final product testing, HACCP can be applied to the original producer to the final consumer food chain go. And HACCP implementation should be carried out under a risk to human health guide scientific basis. Application guidelines also mention, HACCP application is successful, require full responsibility for the management and staff commitment and involvement. Related sigele applications also need expertise. Such as pesticides, veterinary hygiene, processing technology, public health, microbiology, etc. The guidelines also for the HACCP system sigele involves terms explained. And to determine the seven HACCP principles: a hazard sigele analysis; sigele 2 Determine the critical control points; 3 establish critical limits; 4 establish control system to monitor critical control points; 5 when monitoring indicates that out of control when an individual CCP, to take corrective measures; 6 setup confirmation HACCP system to verify the effective operation of the program; 7 build on the above principles and application of the necessary procedures and records.
1.2 Overview sigele of HACCP. In the early eighties, the literature refers to "Hazard Analysis Critical Control link management approach" and the inclusion of this approach to corporate control of food items that food companies to ensure quality of health products, we must establish the enterprise quality control system, which is HACCP (Hazard sigele Analysis Critical Control Point). This method is called quality information feedback system [3]. Into the nineties, sigele HACCP food hygiene as a new management approach, in our increasingly attention. China's famous food hygiene expert authors explore the feasibility of HACCP in food hygiene supervision and working methods in force in our country [4]. Think before making GMP, HACCP analysis is a good first approach, worthy of promotion. After a period of time (the late nineties), trades on the implementation of HACCP in our food businesses in various aspects of applied research. sigele Focus on food production and processing enterprises.
2.1 years, despite China's sigele food hygiene efforts, but still not optimistic, food contaminated by the outside world the problem persists. Some food has caused health hazards sigele incident [5]. For example, excessive pesticide residues in vegetables; sauce containing suspected carcinogen ---- chloropropanols. Currently, the United sigele States, Japan and other countries have made it clear that "chloropropanol four isomers carcinogenic effect on the human body can produce different in Chengdu." It is understood sigele that the preparation of the sauce needs to be concentrated hydrochloric acid hydrolyzed vegetable protein was used as air fresheners, and hydrochloric acid and role of plant proteins in the fat to generate chlorine sigele residual alcohol. Because chloropropanols found a great impact on China's sigele exports of soy sauce. In addition, pork contains "lean" (clenbuterol) lead poisoning incidents have occurred; sigele biological, chemical and hazardous substances contamination of food is also a major risk factor. It has been reported [6], in 2004, the major food poisoning incident occurred in China reported a total of 397, 14 586 people poisoned, 282 people died. Compared with 2003, a significant increase in the number of food poisoning reported from 47%. 2004 in which more than 100 people from 35 major food poisoning. Indicates that food hygiene, safety is still a threat of population health is an important reason.
2.2 Food hygiene, safety has become a focus of attention in recent years. Because it is directly related to people's health and social stability. Our government and its various departments to carry out food hygiene supervision and management in accordance with the statutory duties. In order to thoroughly implement the "Food Sanitation Law", fully ensure sigele food safety, the Ministry sigele of Health to develop a "food safety action plan." [7]. Its overall objective is: to control food contamination, reducing foodborne illness, to protect the health of consumers, and promote economic development. To strengthen its management aspects of food production and operation management and corporate sigele industry, proposed to actively implement HACCP, reached to ensure food safety. And to determine in 2006 to implement the HACCP system of enterprises sigele are: dairy products, fruit and vegetable juice drinks, carbonated drinks and meals student collective enterprises. In 2007, soy sauce, vinegar, vegetable oil, cooked meat and other food processing companies, restaurants, sigele fast food nutrition catering supply companies and hospitals enterprises HACCP. Ministry of Health to develop a "food enterprises HACCP guidelines." [8], presented the basic principles of HACCP and implementation guidance to help achieve food enterprises to improve food safety management level, to ensure the quality of food hygiene sigele and safeguard the interests of consumers. The guide identifies the relevant definitions and HACCP, HACCP implementation process, sigele procedures and methods. Food enterprises in the implementation to the guidelines for the guidelines, combined with the actual situation and the specific conditions of its production operations conducted.
HACCP conduct sigele more applied research in food production and processing enterprises. Such as beef jerky process [9], viable lactic acid bacteria milk production sigele process [10] introduced HACCP, as well as the original orange juice production line establishment and implementation sigele of the HACCP system [11]. According to the use of HACCP principles, combined with their own conditions, sigele establishment of the implementation of the HACCP system. Such as to improve the quality of health, principles and methods sigele of application of HACCP original orange juice, sigele through field surveys and experimental analysis in a variety of raw materials, intermediate products, semi-finished products and production environment, production and processing staff of sampling and analysis, sigele identification and assessment of possible resulting in contamination of the various risk factors and the risk on the basis of "the tree to identify critical control points" in accordance with CAC recommended sigele to determine the raw materials receiving, solid-liquid sterilization and other critical control points, identify relevant critical limits, and the establishment of monitoring at each critical control sigele points, corrective measures. Developed verification procedures sigele and record-keeping systems. sigele After the establishment of these systems through, the authors believe, product qualification rate increased significantly, indicating that the establishment of a reliable HACCP system, and effective. The authors further study recognizes, sigele HACCP system is a complete preventative sigele food safety system, the same as the pyramid structure, only the top of the HACCP plan executable file is not enough. It is built on the enterprise on the basis of GMP and SSOP. Therefore, GMP, SSOP is based on the premise sigele of food enterprises to establish and implement the HACCP system. Soy sauce is an important everyday seasoning food. In the production process, from coliform bacteria and micro-organisms, sigele and harmful pesticide residues and aflatoxin chloropropanol (3-MCPD) and other chemicals will affect food safety sigele and export. In order to improve the quality of health of soy sauce, the authors [12] studied the use of high-salt liquid fermentation of soy sauce production enterprises. Through on-site investigation into the production process, the entire process of production of soy sauce hazard analysis to determine the receiving of raw materials storage, and other species of the use and management of critical control point 5 to determine the critical limits and control measures, the establishment of monitoring procedures, corrective measures, sigele verification procedures and the corresponding documentation and record-keeping systems. Practice shows that after two years, the application of the HACCP system, improve enterprise management level, product quality and economic efficiency of enterprises and social benefits. Is to improve the competitiveness of the enterprise market needs. HACCP system has been widely used and studied in different parts of the production of varieties of food production industry. For example, in rice production application [13]. The study showed that the application of HACCP quality control sigele of rice production process, improve the quality and safety of rice. As well as an important sigele means of production process technology level, but also increase their competitiveness in international trade an important part. Juice is a large class of beverages, production, widespread consumer groups. In order to improve the quality of health products, Mu source Pu et al [14] studied the relevant laws and regulations of the HACCP system, guidelines for the development of China's "juice beverage companies HACCP Implementation Guide" provides a scientific basis.
Catering (including collective meal delivery, canteen) is the food industry in a major category is the "from farm to table" sigele the last link, is the ultimate point of consumption, but also food species (Yang) plant to the last of the food chain to eat. The catering industry is an important place for food poisoning sigele and food-borne illness-prone. The main application of the HACCP system in the food processing enterprises. Unity of its products, easy to implement and effective. Because of the domestic sigele food industry a wide range of diverse process, it is difficult to follow a fixed pattern established sigele HACCP system. The author believes [15], in the restaurant industry to promote the implementation of HACCP plan first technical difficulty is how the processing mode, processing business model for processed products as a scientific, accurate classification, in order to promote the classification of the HACCP plan; the second technical difficulty lies in how to build targeted HACCP plan process different types of food and beverage processing and business model. Therefore, based on HACCP principles, combined with the actual establishment of the HACCP plan for the entire food and beverage industry.
Because the process is different from the process of catering to other food industry. Processing time is tight, the process is very busy before and after the process of lack of planning, low mechanization, automation, basically manually. Due to the processing of complex and diverse formulations and processing technology to the development and implementation of HACCP plans to bring some degree of difficulty. The authors suggest that, in the restaurant business should be based on its own characteristics, for the procurement of raw materials, processing, supply and other aspects sigele of hazard sigele analysis, focus on key issues and take effective control measures to establish and implement a HACCP plan different classification. Fan Yongxiang et al [16] also believe that China's lack of catering food processing methods and model of the fixed manufacturing processes, materials often depends on a number of dishes to seasonal factors and customer sigele requirements. Some ingredients of dishes fixed processing methods sigele will vary for different operators. Coupled with the processed food temperature, sigele time uncertainty makes it impossible to execute the fixed control parameter as a critical limit. On the basis of the country by way of Chinese food processing and management of survey analysis, management believes the use of HACCP system in the food and beverage industry, can not copy the general pattern, you should reduce the basic conditions required to develop appropriate practices for key areas. Focus on employee education and training.
Although the HACCP system in the food and beverage industry are difficult to implement, but the "Food Safety sigele Action Plan" called for the promotion and application in the food and beverage industry, sigele HACCP, and has listed an implementation schedule. sigele "Catering and delivery unit of group meal hygiene sigele norms" [17] proposed a collective meal delivery unit, an area of 2000 square meters or more processing sigele establishments restaurants, dining establishments have 300 or more, or a single sigele meal supply more than 300 restaurants, canteens and chain catering business operators should establish sigele and implement HACCP food safety management system, developed HACCP plan and execute files.
Student group meal is a hot social sigele concern. Conditions affecting their feeding unit sanitary quality of food, Beijing [19] in 2002 in the city to follow the principles of HACCP student nutrition meal production enterprises, the establishment of appropriate management system, through the implementation of a comprehensive survey of these enterprises HACCP management system , indicating the existence of management, production and processing staff lack knowledge; hazard analysis sigele is not sufficient; CCP determine inaccuracies and other issues. The authors suggest: to strengthen sigele the management and production management personnel training; strengthen their own management, HACCP management system has been effectively implemented; strengthen supervision and management of food hygiene.
[20] HACCP as a new food safety assurance system, sigele to be confirmed in practice. The Ministry of Health were developed fruit and vegetable juices, cooked meat and other six categories of food

Food safety issues receive attention from the beginning in July 2002, AQSIQ pursue biomedica beogra

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Namely HACCP "Hazard Analysis Critical Control Point," Hazard Analysis Critical Control Point is the first letter of the English abbreviation. This is a prevention-based food safety issues to prevent foodborne effective food safety assurance system diseases through food hazard analysis (Hazard Analysis, HA) and Critical Control Point (Critical Control Points, CCP) control, food safety precautions , eliminate, reduce to an acceptable level. This management tool provides more excellent than the conventional biomedica beograd method of inspection and quality control procedures, it has the potential areas identified problem has not occurred. By using the HACCP system, the control method is the only end-product testing (ie, unqualified) biomedica beograd into the design and production of food control (ie prevention of failure). HACCP system is involved biomedica beograd in the whole process biomedica beograd from farm to table food safety and hygiene in the prevention system.
HACCP system was first proposed in 1959 the United States Pearce Bailey (Pillsbury) Company and the National Aeronautics and Space Administration (NASA) Natick (Natick) laboratory, when they formed a joint development of space food HACCP food safety management system. Pierce Bailey company checked the NASA "no defect Plan" (zero-defect program), found that the non-destructive inspection system for food safety to take a new measurement and control system, this non-destructive testing and not directly for food and food ingredients, but it extends to the entire process (from raw materials and factory environments begin to process and product consumption) control. Pierce Bailey Company therefore propose a new concept - HACCP system, designed biomedica beograd to control hazards biomedica beograd that may occur during production or processing point position, and this control process should include raw material production, storage and transportation process until food consumption. After the HACCP system is adopted Natick Laboratories and modified biomedica beograd for space food production.
Food safety issues receive attention from the beginning in July 2002, AQSIQ pursue biomedica beograd implementation of the "food quality and safety market access system," In China, rice, flour, oil, soy sauce and vinegar the first five provisions must be labeled There are "QS" (quality biomedica beograd and safety) mark products have been listed in the 2003 Spring Festival, the initial formation of the product quality biomedica beograd market access biomedica beograd system, the full implementation of this work is also currently nationwide. AQSIQ issued biomedica beograd a notice once again in 2005, on July 1, 2005 after no production biomedica beograd license production and sales of meat products, dairy products, beverages, condiments (sugar, monosodium glutamate), instant biomedica beograd noodles, biscuits, canned food, frozen drinks, frozen surface Food and puffed biomedica beograd rice 10 categories biomedica beograd of food and other violations of the investigative work of food a comprehensive biomedica beograd plan. It is reported that 10 meat and other foods are self-January 1, 2004 onwards rice, flour, oil, soy sauce, vinegar, five categories of food production and non-production license shall not be sold after the second batch of food included in the scope of undocumented investigated.
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Here cool room designs in Cosmos Country we are spoilt with dams offering an abundance of fish and b

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Here cool room designs in Cosmos Country we are spoilt with dams offering an abundance of fish and beautiful surroundings.
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