HACCP认证必备条件
HACCP certification necessary conditions
1. 文件要求：
1 documentation requirements:
建立文件化的体系，包括手册、能满足GMP要求的卫生操作程序，相关辅助程序，HACCP计划、作业指导书等。
Create documentation system, including manual, can meet the requirements of GMP sanitary operation, auxiliary program, HACCP program, work instruction book.
2. 资源要求：
2 resource requirements:
a. 成立由技术、质量、设备、生产等相关人员组成的HACCP小组，并任命小组组长。领导全公司食品安全工作。
A set up by technology, quality, equipment, production and other related personnel of the HACCP group, and was appointed team leader. The company's food safety work.
b. 产品质量满足产品标准要求、法律法规要求和顾客要求。
B. Product quality to meet the product standards, laws and regulations and customer requirements.
c. 生产现场的设备设施均能够满足GMP（即《食品企业通用卫生规范》）和控制显著危害的要求。
C. Production equipment and facilities are able to meet GMP (that is," general hygienic regulation for food enterprises" ) and the control of significant demand.
d. 有与生产、质量和食品安全要求相适应的化验室和检验人员。
D. With the production, quality and food safety to meet requirements of laboratories and inspection personnel.
e. 应有经过培训并取得考核合格的HACCP内审员。
E. Should be trained and qualified for the HACCP internal auditor.
f. 所有与生产和产品有接触的人员都应经过体检并取得健康证明。
F. All production and products contact personnel should undergo a medical examination and health certificate.
3. 记录要求：
3 record requirements:
a. 记录所进行的操作，并由责任者签字，相关管理者定期审核。
A. Record for the operation, and signed by responsible persons, the relevant managers to regularly review.
b. 收集并管理记录，对记录中的信息进行必要的统计分析。
B. The collection and management of records, to record the information in the necessary statistical analysis.
4. 食品安全意识的要求：
4 food safety awareness requirements:
a. 从总经理到保洁工均应时刻保持食品安全意识，注意收集、传递来自官方、科研机构、大众媒体方面的食品安全信息，并运用在实际工作中。
A. From general manager to cleaning work should always keep food safety consciousness, pay attention to the collection, transfer from the official, scientific research institutions, mass media aspects of food safety information, and use in practical work.
b. 全体有关人员进行质量卫生意识培训。
B. All relevant personnel for quality health awareness training.
5.进行从原辅材料的采购、储存、使用、加工、包装、销售的全过程的危害分析，依据科学理论和实践验证的方法判断显著危害，确定关键控制点，对卫生作业和产品流通进行全程控制。
5 were from raw materials procurement, storage, use, processing, packaging, sales of the whole process of hazard analysis, based on scientific theory and practice verification method of judging the significant hazards, critical control point, the sanitation and product flow control of the entire process.
6.进行内部审核和管理评审，持续改进食品安全管理体系。
6 internal audits and management reviews, continuously improve food safety management system.
7. 体系至少要运行三个月以上。
At least 7 system to run for more than three months.