HACCP实施指南(国外英语资料).doc

HACCP实施指南 Guidelines for the implementation of food enterprises HACCP 1. Preface 1.1 this guide made the hazard analysis and critical control point (HACCP) of the basic principles and implementation guidance, to help food enterprises to improve food safety management level, to ensure food hygiene quality, safeguard the interests of consumers. The concrete implementation of HACCP should be combined with the actual situation and specific conditions of the production and operation of food enterprises. 1.2 HACCP can be applied throughout the food supply chain - from primary (raw material) production to final consumption. And should be guided by the scientific basis of health hazards. The implementation of the HACCP will also help the government to supervise food safety and promote economic development by enhancing the credibility of food safety. The successful implementation of the 1.3 HACCP requires the full support and participation of the management and working groups of the enterprise. The implementation of HACCP is compatible with the quality management system (such as the ISO9000 Series) and is a systematic approach to managing food safety in a quality management system. 1.4, the State encourages all kinds of food enterprises to consciously implement HACCP management, and the implementation of HACCP management of enterprises to guide and evaluate. 2.HACCP profile In the early 1960s, American food producers, working with the United States space programme, established the HACCP system for the first time. In 1993, the international Codex Alimentarius Commission (CAC) recommended the HACCP system as the most economical and effective way to ensure food safety. HACCP is a system based on science that systematically identifies specific hazards and their control measures to ensure food safety. HACCPs control system focuses on prevention rather than relying on final product testing to ensure food safety. Any HACCP system can adapt to changes in equipment design, processing