HACCP认证咨询
HACCP certification consulting
HACCP是英文Hazard Analysic Critical Control Point”（即危害分析及关键控制点）的首字母缩写，是一个为国际认可的、保证食品免受生物性、化学性及物理性危害的预防体系。它发作于20世纪60年代的美国宇航食品消费企业，已被结合国食品法典委员会采用并向全球推行。它主要是经过科学和系统的方法，分析和查找食品消费进程的危害，确定详细的预防控制措施和关键控制点，并实施有效的监控，从而确保产品的安全卫生质量。
HACCP Hazard Analysic Critical Control Point" English ( hazard analysis and critical control point ) acronyms, is an internationally recognized, ensure food free from biological, chemical and physical hazards prevention system. It is produced in the nineteen sixties of the United States of America 's food production enterprises, has been the United Nations Codex Alimentarius Commission adopted and to the global promotion. It is primarily through the scientific and systemic method, analysis and search for food production process hazards, identification of specific prevention and control measures and key control points, and the implementation of effective monitoring, to ensure product safety and health quality.
    什么是HACCP由7个原理组成：中止危害分析和确定预防性措施；确定关键控制点；树立关键限值；监控每个关键控制点；树立当发作关键限值发作偏离时，可采用的纠偏措施；树立记载保管系统；树立验证顺序。
What is HACCP comprises by 7 principles: hazard analysis and determine preventive measures; critical control point; to establish the critical limits; monitoring for each critical control point; to establish when the critical limit deviation, can adopt corrective measures; establish a record-keeping system; establish verification procedures.
    它最早出现于20世纪60年代，美国Pillsbury公司为美国太空项目尽其努力提供安全卫生食品时，率先运用了HACCP的概念，美国FDA于1973年决议于低酸罐头食品中采用。1985年美国科学院举荐HACCP应被行政当局采用，经过数年的研讨和展开，1989年11月，美国农业食品安全反省局（FSIS）、水产局（NMFS）、食品药品物管理局（FDA）等机构发布了“食品消费的HACCP规律”。1990—1995年，美国相继将HACCP运用于禽肉产品、水产品等诸多方面，1997年12月18日美国对输美水产品企业强迫要求树立HACCP体系，否则其产品不能进入美国市场。其间中国、欧盟各国、日本、泰国、加拿大、澳大利亚、新西兰等许多国度相继学习、推行运用了HACCP知识。讫今为止，HACCP已被许多国际组织如FAO／WHO、CAC等认可为世界范围内保证食品安全卫生的准绳。
It first appeared in the nineteen sixties, American Pillsbury company for the American space program as its efforts to provide health and safety of food, pioneered the use of the concept of HACCP, the United States FDA decided in 1973 to low acid canned food by. The 1985 American Academy of Sciences recommended HACCP should be administrative authorities, after several years of research and development, in 1989 November, the United States of America agricultural food safety and inspection service ( FSIS ), bureau of aquatic products ( NMFS ), food and Drug Administration ( FDA ) and other institutions issued a " food production and HACCP rules". 1990 - 1995, the United States has HACCP applied in poultry products, aquatic products and other aspects of the United States on December 18, 1997, the United States aquatic product enterprise mandated the establishment of the HACCP system, or its products can not enter the American market. In China, EU, Japan, Thailand, Canada, Australia, New Zealand and many other countries, to promote the application of HACCP knowledge learning. So far, HACCP has been used by many international organizations such as FAO / WHO, CAC, recognized as the worldwide to ensure food safety and health standards.