The HACCP system is a preventive food safety control method that identifies, evaluates, and controls potential food safety hazards that may occur during food processing. The safety risk control of HACCP system is based on risk assessment to scientifically analyze the potential hazards that may occur in the production process, control potential hazards through preventive measures and key control points, and ensure the safety of processed food to the greatest extent possible. Its emergence not only completely transformed the human concept of controlling food safety hazards, but also ushered in a new era of safety control for food enterprises. The HACCP system has gradually become a passport for international food trade and an essential management measure for comprehensively improving the safety production process control level of food enterprises in China.

Certified by HACCP:
·Preventive control can be implemented to prevent the occurrence of non-conforming products;
·Improve food safety and enhance the traceability of food and raw materials;
·Capable of self-control, enabling processors to have self inspection, self-control, and self correction abilities;
·Enhance the organization‘s awareness of food safety risks;
·Enhance customer confidence;
·Ensure that food meets quality and hygiene standards and complies with legal and regulatory requirements;
·Promote the organization‘s food integration with the world and enhance the public image of the enterprise;
·Compensated for the shortcomings of ISO 9001.

Choose professional certification to ensure food safety. Welcome food enterprises to apply for certification.