危害分析关键控制点HACCP系统（国外英文资料）.doc

危害分析关键控制点HACCP系统（国外英文资料） Hazard analysis critical control point HACCP system and its application criteria preface The first part of this code is the principle of the critical control point (HACCP) system adopted by the codex alimentarius commission (CAC). The second part is in considering the different application HACCP food processing conditions details may be different, so in this part puts forward the application of the system of general guide [1]. The HACCP system is based on science and systematically identifies specific hazards and their control measures to ensure food safety. HACCP is a tool for assessing hazards and establishing a control system that is aimed at preventing and not relying on end-product tests to ensure food safety. Any HACCP system can adapt to the innovation of equipment design, process technology or technological change. HACCP applies to the entire food chain, from the original producers of food to the final consumer. Its implementation should be guided by scientific evidence on the dangers of human health. In addition to improving the safety of food, there are other significant benefits to implementing HACCP. In addition, the implementation of HACCP systems will also help the government to implement oversight and promote international trade because of increased trust in food security. The successful application of HACCP requires the full participation and responsibility of the management and practitioners. HACCP implementation also needs to adopt multidisciplinary knowledge, when necessary, should include agricultural science, veterinary medicine, production technology, microbiology, medicine, public health, food technology, environmental health, chemistry and engineering and technical aspects of professional and technical personnel to participate in. HACCP is compatible with other quality management systems, such as ISO9000. HACCP is an excellent choice for food safety management in these quality management systems. Although HACCP is use