1 Introduction
Hazard Analysis Critical Control Point (hereinafter referred to as HACCP) is an important preventive control measures taken by food manufacturers to guarantee food safety, and it draws attention of food safety regulatory authorities and is widely applied. It is also an important technical trade measures for food trade countries and regions. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. According to the Management Rules of Filing of Food Manufacturer for Export (No. 142 Decree of AQSIQ), a certificate obtained by a food manufacturer could be accepted as the technical proof for filing if it is confirmed as adequate for requirements, thus the filing procedure could be simplified.
2 Certification benefits
(1) Increase the confidence of consumers and governments
(2) Increase market opportunities
(3) Reduce production cost (decrease recycle/food waste)
(4) Improve the conformity of product quality
(5) Improve workers’ participation in food safety, more regulated production process by the implementation of HACCP, encourage workers to participate in product safety in the company
3 Certification Scope
Sector | Sub-sector | Example |
C Food production | C1 Processing perishable animal products* | Processing slaughtered livestock and poultry and meat products Processing eggs and egg products Processing aquatic products |
C2 Processing perishable plant products* | Processing fruits and vegetables Processing bean products | |
C3 Processing mixture of perishable animal and plant products | Production of instant frozen convenient food Production of instant (perishable) food | |
C4 Processing stable product under environmental temperature* | Processing grain Production of starch and starch products can manufacturing production of drinking water and beverage production of alcohol and liquor production of pastry production of convenient food production of confection edible grease and its products manufacturing sugar refinery tea production production of condiment and fermentation | |
E Catering | E1 Catering | Restaurant (canteen), fast food restaurant group meal distribution (flight catering) Snack bar (Bar, Cafe) |
4 Certification requirements
Certification mode: on-site audit + follow-up inspection
Lead time: it will depend on the number of employees, factory scale, number of HACCP projects, complexity of products and risk level.
Validity of certificate: 3 years
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