HACCP认证体系的九个特点
发布时间: 2024-01-09 13:24 点击：
HACCP认证体系的九个特点
Nine Characteristics of HACCP Certification System
HACCP作为科学的预防性食品安全体系具有以下特点：
HACCP, as a scientific preventive food safety system, has the following characteristics:
(1)HACCP是预防性的食品安全保证体系，但它不是一个孤立的体系，必须建筑在良好操作规范（GMP）和卫生标准操作程序（SSOP）的基础上。
(1) HACCP is a preventive food safety assurance system, but it is not an isolated system and must be built on the basis of good operating practices (GMP) and hygiene standard operating procedures (SSOP).
(2)每个HACCP计划都反映了某种食品加工方法的专一特性，其重点在于预防，设计上防止危害进入食品。
(2) Each HACCP plan reflects the specific characteristics of a certain food processing method, with a focus on prevention and design to prevent hazards from entering the food.
(3)HACCP不是零风险体系，但使食品生产最大限度趋近于"零缺陷"。可用于尽量减少食品安全危害的风险。
(3) HACCP is not a zero risk system, but it maximizes food production towards zero defects. Can be used to minimize the risk of food safety hazards.
(4)恰如其分的将食品安全的责任首先归于食品生产商及食品销售商。
(4) Properly attributing the responsibility for food safety first to food producers and food sellers.
(5) HACCP emphasizes the processing process and requires communication between the factory and the government. Government inspectors verify the implementation of HACCP in factories by determining whether hazards are properly controlled.
(6)克服传统食品安全控制方法（现场检查和成品测试）的缺陷，当政府将力量集中于HACCP计划制定和执行时，对食品安全的控制更加有效。
(6) Overcoming the shortcomings of traditional food safety control methods (on-site inspections and finished product testing), when the government focuses its efforts on the development and implementation of HACCP plans, food safety control becomes more effective.
(7)HACCP可使政府检验员将精力集中到食品生产加工过程中最易发生安全危害的环节上。
(7) HACCP can enable government inspectors to focus their energy on the most vulnerable safety hazards in the food production and processing process.
(8)HACCP概念可推广延伸应用到食品质量的其它方面，控制各种食品缺陷。
(8) The concept of HACCP can be extended and extended to other aspects of food quality, controlling various food defects.
(9)HACCP有助于改善企业与政府、消费者的关系，树立食品安全的信心。
(9) HACCP can help improve the relationship between enterprises, governments, and consumers, and build confidence in food safety.
上述诸多特点根本在于HACCP是使食品生产厂或供应商从以最终产品检验为主要基础的控制观念转变为建立从收获到消费，鉴别并控制潜在危害，保证食品安全的全面控制系统。
The many characteristics mentioned above fundamentally lie in the fact that HACCP is a comprehensive control system that transforms food manufacturers or suppliers from a control concept mainly based on final product inspection to establishing a comprehensive control system from harvest to consumption, identifying and controlling potential hazards, and ensuring food safety.
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