Introduction
Hazard Analysis and Critical Control Point, HACCP system, has been widely recognized as the best food safety control method in the world. HACCP is a set of emphasis that must be analyzed before the food manufacturing process may appear Hazard, and in the process of finding key control points, control at the time of manufacture, so that the hazard does not occur in the final product of the hazard prevention system; thus, HACCP is an assessment of hazards and establishment of control methods for preventive measures The system, rather than the final product inspection, can be applied throughout the food supply chain from the food ingredients to the final consumer. In recent years, HACCP has developed rapidly in the world and can be effectively applied to prevent and control the occurrence of food hazards.
 
The HACCP system consists of the following seven principles:
Principle 1 - Conduct a hazard analysis, which includes analysis of potential food azards and precautionary measures taken. Hazards include biological
hazards such as microorganisms; chemical hazards such as toxins; physical hazards,Such as glass slag or metal shavings.
Principle 2 - Identify key control points. This includes the entire food processing
process, from raw materials to processing and transportation.
    To consumers, this point refers to the point at which the hazard can be
controlled or eliminated. Such as heating, cooling,Packaging and metal
detection.
Principle 3 - Develop key control limits. For example, for a heated food, this includes
setting the minimum time for heating and temperature to ensure the
elimination of certain harmful microorganisms.
Principle 4 - Establish a system to monitor the control of critical control points. For
example, who and how to heat up inter- and temperature monitoring.
Principle 5 – Establish corrective actions taken when monitoring finds that a
particular critical control point is out of control. For example, if the
heating temperature does not reach the minimum required value, the
batch must be reprocessed or discarded.
Principle 6 - Establish a verification program that validates the effective operation of
the HACCP system. For example, detecting temperature for a time record
    The device confirms that the heating process is operating normally.
Principle 7 - Establish an effective HACCP record system. This includes all the
programs and records of the above principles and their applications.
document.
 
Our Advantages

1. The certificate is issued quickly, and the general item can be obtained in 1.5
2.  

2. Acceptance of the dispatch, and obtain the certificate in about two weeks.
3. Eligible reviewers can provide effective verification services to the industry.
4. Can issue multinational Multi-Site ISO certificates.
 
Expected benefits of HACCP
1. Enhance consumer and government confidence
2. Reduce legal and insurance expenses
3. Increase market opportunities
4. Reduce production costs (reduced recycling / food waste)
5. Improve the consistency of product quality
6. Improve employee participation in food safety
7. Reduce business risks
8. Reduce the risk of foodborne diseases
9. Enhance consumer hygiene awareness
10. Enhance consumer confidence in food supply
11. Improve the quality of life (health and socio-economic)