Hazard Analysis and Critical Control Points (HACCP) system is an internationally recognized and accepted food safety assurance system, which mainly focuses on preventive control of biological, chemical and physical hazards that may occur in the production and processing of food. Through implementationHACCPThe system can ensure that food safety hazards are effectively controlled, so that the organization has the ability to provide safe food that meets laws and regulations and customer requirements.

Hazard Analysis and Critical Control Points (HACCP2) System CertificationScope of application

› The standard applies to food production and catering processing enterprisesHACCPThe establishment, implementation and evaluation of the system covers the whole process from raw material procurement to finished product delivery.

›Processing of perishable animal products, such as livestock and poultry slaughtering and meat products, eggs and egg products, aquatic products, bee products

›Processing of perishable plant products, such as fruit and vegetable products, soy products, jelly

›Processing of perishable animal and plant products (mixed products), such as Sudong food

›Processing of products stable at ambient temperature, such as cereals, nuts, canned food, water and beverages, alcohol and wine, baked goods, confectionery, edible fats and oils, convenience snack foods, sugar, salt, tea, condiments and fermented products, nutrition and health products

›Catering Industry

Hazard Analysis and Critical Control Points (HACCP2) System Certificationthe benefits

›Provide safe food that meets laws, regulations and customer requirements, enhance the confidence and satisfaction of government authorities, customers and consumers, and reduce supervision and inspection activities or second-party audit activities;

›Able to prevent the occurrence of food safety accidents, national supervision and spot checks unqualified, unsafe products withdrawn, media exposure and other adverse events;

›Improve the level of food safety management, promote the management optimization, process optimization and risk control of enterprises, enhance the crisis management ability of enterprises related to food safety emergencies, and ensure sustainable development;

›It can meet the system certification recommendations and requirements of legislative and law enforcement agencies, and is conducive to obtaining food production licenses, export food production enterprises filing certificates, and entering."Three with" public information service platform, through the United States.FDAHealth registration of importers, etc;

›Conducive to the exchange of information on the food chain and respond to emerging food safety risks in a timely and effective manner;

›It is conducive to improving market competitiveness, meeting the supplier evaluation requirements of domestic and foreign customers, increasing trade opportunities and improving economic benefits.