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HACCP体系认证的特点 HACCP认证公司 HACCP认证咨询 ISO认证

发布时间:2018-06-04 21:36 点击次数:

HACCP体系认证的特点 HACCP认证公司 HACCP认证咨询 ISO认证
Characteristics of HACCP system certification HACCP certification company HACCP certification consultation ISO certification
1、HACCP体系不是一个孤立的体系,而是建立在企业良好的食品卫生管理传统的基础上的管理体系。如GMP、职工培训、设备维护保养、产品标识、批次管理等都是HACCP体系实施的基础。如果企业的卫生条件很差,那么便不适应实施HACCP管理体系,而首选需要企业建立良好的卫生管理规范。
1, the HACCP system is not an isolated system, but a management system based on the good tradition of food hygiene management. Such as GMP, staff training, equipment maintenance, product identification, batch management are all the foundation for the implementation of HACCP system. If the hygiene condition of the enterprise is very poor, then it can not adapt to the implementation of the HACCP management system.
2、HACCP体系是预防性的食品安全控制体系,要对所有潜在的生物的、物理的、化学的危害进行分析,确定预防措施,防止危害发生。
2, the HACCP system is a preventive food safety control system. It is necessary to analyze all potential biological, physical and chemical hazards, and to determine preventive measures to prevent the occurrence of harm.
3、HACCP体系是根据不同食品加工过程来确定的,要反映出某一种食品从原材料到成品、从加工场到加工设施、从加工人员到消费者方式等到各方面的特性,其原则是具体问题具体分析,实事求是。
3, the HACCP system is determined according to the process of different food processing. It should reflect the characteristics of a certain kind of food from raw material to finished product, from processing field to processing facility, from processing personnel to consumer. The principle is specific analysis and realistic.
4、HACCP体系强调关键控制点的控制,在对所有潜在的生物的、物理的、化学的危害进行分析的基础上来确定哪些是显著危害,找出关键控制点,在食品生产中将精力集中在解决关键问题上,而不是面面俱到。
4, the HACCP system emphasizes the control of key control points. On the basis of the analysis of all potential biological, physical and chemical hazards, it determines which is significant harm and finds the key control points. In food production, we focus on solving the key problems, not the face of the face.
5、HACCP体系是一个基于科学分析建立的体系,需要强有力的技术支持,当然也可以寻找外援,吸收和利用他人的科学研究成果,但最重要的还是企业根据自身情况所作的实验和数据分析。
5, the HACCP system is a system based on scientific analysis. It needs strong technical support. Of course, it can also find foreign aid, absorb and utilize the scientific research results of others, but most importantly, it is the experiment and data analysis made by the enterprise according to its own situation.
6、HACCP体系并不是没有风险,只是能减少或者降低食品安全中的风险。作为食品生产企业,光有HACCP体系是不够的,还要有具备相关的检验、卫生管理等手段来配合共同控制食品生产安全。
6, HACCP system is not without risk, but can reduce or reduce the risk of food safety. As a food production enterprise, it is not enough to have the HACCP system. It is also necessary to have the relevant means of inspection and health management to cooperate with the control of the safety of food production.
7、HACCP体系不是一种僵硬的、一成不变的、理论教条的、一劳永逸的模式,而是与实际工作密切相关的发展变化和不断完善的体系。
7, the HACCP system is not a rigid, unchangeable, theoretical dogma, and once and for all, but a system that is closely related to the actual work of development and improvement.
8、HACCP体系是一个应进行实践-----认识-----再实践-----再认识的过程,而不是搞形式主义,走过场。企业在制定HACCP体系计划后,要积极推行,认真实施,不断对其有效性进行验证,在实践中加以完善和提高。
8, the HACCP system is a process that should be carried out, that is, to know again and to practice again, not to engage in formalism and to go through the motions. After formulating the HACCP system plan, enterprises should actively implement, conscientiously implement, constantly verify their effectiveness, and improve and improve them in practice.
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