HACCP（Hazard Analysis Important Control Points）
HACCP brief:
The food safety and hygiene department is the focus of food quality management. The food chain formed by production, processing, storage, transportation, sales, and consumption by consumers may be contaminated or destroyed by certain hazardous factors, resulting in food poisoning or Poor quality.
The Food Safety and Health System (hereinafter referred to as HACCP) is an effective method that has been rapidly developed in the world and can be successfully applied to prevent and control pollution of food hazards in recent years.
This system analyzes the entire process of animal feed additive production from product R&D and design, raw materials procurement, product manufacturing, packaging, storage, transportation, sales, and consumption to a systematic analysis to determine which processes must be strictly regulated so as not to cause adverse effects. And have a hazardous product.
HACCP can be applied throughout the food chain from food ingredients to the final consumer. A successful HACCP system requires the participation of a full implementation team and producers and managers.
This HACCP implementation team must include appropriate experts, such as food technology experts, production managers, microbiologists, or mechanical engineering experts, in order to perform smoothly.
The HACCP system is compatible with the ISO 9000 quality assurance system in application, and is a good control system for ensuring food safety.
The food safety and hygiene department is the focus of food quality management. The food chain formed by production, processing, storage, transportation, sales, and consumption by consumers may be contaminated or destroyed by certain hazardous factors, resulting in food poisoning or Poor quality.
The Food Safety and Health System (hereinafter referred to as HACCP) is an effective method that has been rapidly developed in the world and can be successfully applied to prevent and control pollution of food hazards in recent years.
This system analyzes the entire process of animal feed additive production from product R&D and design, raw materials procurement, product manufacturing, packaging, storage, transportation, sales, and consumption to a systematic analysis to determine which processes must be strictly regulated so as not to cause adverse effects. And have a hazardous product.
HACCP can be applied throughout the food chain from food ingredients to the final consumer. A successful HACCP system requires the participation of a full implementation team and producers and managers.
This HACCP implementation team must include appropriate experts, such as food technology experts, production managers, microbiologists, or mechanical engineering experts, in order to perform smoothly.
The HACCP system is compatible with the ISO 9000 quality assurance system in application, and is a good control system for ensuring food safety.
Tutoring Process:
‧ Review and explanation of requirements for HACCP plan book and related documents.
‧Workflow analysis and review
‧ Review of HACCP program effectiveness
‧ Document production and review
‧ Operational trials and full implementation
‧training.
‧ Internal audit and management review.
‧ Application for verification
HACCP brief:
The food safety and hygiene department is the focus of food quality management. The food chain formed by production, processing, storage, transportation, sales, and consumption by consumers may be contaminated or destroyed by certain hazardous factors, resulting in food poisoning or Poor quality.
The Food Safety and Health System (hereinafter referred to as HACCP) is an effective method that has been rapidly developed in the world and can be successfully applied to prevent and control pollution of food hazards in recent years.
This system analyzes the entire process of animal feed additive production from product R&D and design, raw materials procurement, product manufacturing, packaging, storage, transportation, sales, and consumption to a systematic analysis to determine which processes must be strictly regulated so as not to cause adverse effects. And have a hazardous product.
HACCP can be applied throughout the food chain from food ingredients to the final consumer. A successful HACCP system requires the participation of a full implementation team and producers and managers.
This HACCP implementation team must include appropriate experts, such as food technology experts, production managers, microbiologists, or mechanical engineering experts, in order to perform smoothly.
The HACCP system is compatible with the ISO 9000 quality assurance system in application, and is a good control system for ensuring food safety.
The food safety and hygiene department is the focus of food quality management. The food chain formed by production, processing, storage, transportation, sales, and consumption by consumers may be contaminated or destroyed by certain hazardous factors, resulting in food poisoning or Poor quality.
The Food Safety and Health System (hereinafter referred to as HACCP) is an effective method that has been rapidly developed in the world and can be successfully applied to prevent and control pollution of food hazards in recent years.
This system analyzes the entire process of animal feed additive production from product R&D and design, raw materials procurement, product manufacturing, packaging, storage, transportation, sales, and consumption to a systematic analysis to determine which processes must be strictly regulated so as not to cause adverse effects. And have a hazardous product.
HACCP can be applied throughout the food chain from food ingredients to the final consumer. A successful HACCP system requires the participation of a full implementation team and producers and managers.
This HACCP implementation team must include appropriate experts, such as food technology experts, production managers, microbiologists, or mechanical engineering experts, in order to perform smoothly.
The HACCP system is compatible with the ISO 9000 quality assurance system in application, and is a good control system for ensuring food safety.
Tutoring Process:
‧ Review and explanation of requirements for HACCP plan book and related documents.
‧Workflow analysis and review
‧ Review of HACCP program effectiveness
‧ Document production and review
‧ Operational trials and full implementation
‧training.
‧ Internal audit and management review.
‧ Application for verification
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