HACCP体系宗旨

Purpose of HACCP system

HACCP是一种控制食品安全危害的预防性体系,用来使食品安全危害风险降低到最小或可接受的水平,预测和防止在食品生产过程中出现影响食品安全的危害,防患于未然,降低产品损耗。HACCP包括7个原理：

HACCP is a kind of preventive system to control food safety hazards, which is used to reduce the risk of food safety hazards to the minimum or acceptable level, predict and prevent the hazards affecting food safety in the process of food production, prevent them from happening and reduce the loss of products. HACCP includes seven principles

①进行危害分析;

① Conduct hazard analysis;

②确定关键控制点;

② Determine critical control points;

③确定各关键控制点关键限值;

③ Determine the critical limits of each critical control point;

④建立各关键控制点的监控程序;

④ Establish the monitoring procedure of each key control point;

⑤建立当监控表明某个关键控制点失控时应采取的纠偏行动;

⑤ Establish corrective actions when monitoring indicates that a critical control point is out of control;

⑥建立证明HACCP系统有效运行的验证程序;

⑥ Establish verification procedures to prove the effective operation of HACCP system;

⑦建立关于所有适用程序和这些原理及其应用的记录系统。

⑦ Establish a record system for all applicable procedures and these principles and their applications.

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