怎样建立和应用HACCP食品安全认证 （十三个基本步骤）
How to establish and apply the HACCP food safety certification ( thirteen steps )
1、成立HACCP小组；
1, the establishment of HACCP group;
2、建立、完善前提条件（GMP，SSOP，产品标识、追溯和召回计划，教育与培训计划，设备与设施的预防性维护保养程序，产品品质控制程序等）；
2, build, perfect condition ( GMP, SSOP, product identification, traceability and recall plan, education and groom plan, equipment and facilities of the preventive maintenance program, product quality control program etc. );
3、产品描述；
3, product description;
4、确定预期用途和消费者；
4, determine the intended use and consumer;
5、绘制流程图；
5, the process map;
6、现场确认流程图；
In 6, the scene confirmation flow chart;
7、列出HACCP所有潜在危害，进行危害分析；
7, list the HACCP for all potential hazards, hazard analysis;
8、确定HACCP关键控制点（CCP）；
8, to determine the critical control points ( HACCP CCP );
9、建立HACCP关键控制点的关键限值（CL）；
9, the establishment of HACCP critical control points critical limit ( CL );
10、建立HACCP关键控制点监控程序；
10, the establishment of HACCP critical control point monitoring program;
11、建立HACCP纠偏措施（当监控表明某个关键控制点失控，关键限值发生偏离时应采取的措施）；
11, the establishment of HACCP corrective action ( when monitoring shows that a critical control point out of control, the critical limit deviation measures );
12、建立HACCP验证程序，证明HACCP管理体系运行的有效性；
12, the establishment of HACCP verification procedures, HACCP management system operational effectiveness;
13、建立HACCP文件和记录保持系统。
13, the establishment of HACCP file and record keeping system.