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Hazard Analysis and Critical Control Point—HACCP, a kind of
managerial system for food quality and safety, it started in
1960’s, Pillsbury Co., which supplied food to NASA’s astronauts,
designed and developed a whole company food-protection system
on already good quality programs by using some techniques. During
the last 40 years, as a developed managerial system for food
quality control, it had been accepted by couples of developed
countries such as the United States, Canada, and the Europe
Union, even other countries also imitated actively, like Korea,
Malaysia, and Singapore, which had already started setting up
the safeguard system for safe food based on HACCP theory. Furthermore,
the international criterion of CAC regarding HACCP as soul has
matured gradually. Now HACCP has already developed an acceptable
managerial system for preventative food safety.
Hazard Analysis and Critical Control Point--HACCP provides
safe food systems that assure, analyze and control the biological,
chemical and physical hazard happened during the process of
production and manufacture.
| The process of HACCP program: |
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1. Organization of a HACCP operational team
2. Product description
3. Identification of product purpose and target consumers
4. Construction of a flow diagram
5. Confirmation of the flow diagram
6. Hazard analysis
7. Determination of CCP (hereafter referred to as Critical Control
Point)
8. Establishment of critical limitations for each CCP
9. Establishment of a monitor system for each CCP
10. Establishment of correction plans
11. Establishment of verification measures
12. Establishment of documental protection measures
13. Comment on the HACCP program
| As an enterprise, how to develop HACCP? |
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To promise and sustain from administration
To provide the HACCP expert training course for enterprises
To establish the HACCP technological consulting team
To assure HACCP system can be amended and perfected perpetually
through self-inspection, scouted and inspected by food quality control departments of enterprises
To apply CCIC audit and certification services
1. To focus on identification and prevention of hazards from
contaminated food
2. To accord with food safety laws and demands from relative
government’s departments
3. To reduce potential hazards
4. To regulate and perfect the interior management of food
companies
5. To assort with the quality management system
6. To improve the brand credit of foods, establish the company
image
7. To help food producers keep competence within the universal
market
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