Only 3% of food companies nationwide have passed HACCP certification! The future development potential of HACCP certification is great

01  What is HACCP?
 

"Hazard Analysis and Critical Control Points" (hereinafter referred to as HACCP) is a preventive food safety control method that identifies and assesses potential food safety hazards that may occur during food production and processing, and then takes control measures. The Codex Alimentarius Commission's standard CAC/RCP-1 "General Principles of Food Hygiene, 4th Edition, 2003 Revision" defines HACCP as: a food safety control system for identifying, assessing, and controlling significant hazards.

HACCP emphasizes hazard analysis and preventive control throughout the entire food production process "from farm to table."

02  The Importance of HACCP
 

In the food production process, early detection of potential hazards determines the importance of HACCP. By controlling major food hazards such as microbial, chemical, and physical contamination, the food industry can better provide consumers with safety assurance in consumption, reduce hazards in the food production process, and thereby improve public health levels.

In 2001, the Certification and Accreditation Administration of China (CNCA) was established, and more than 4,000 production enterprises began to establish and implement HACCP systems. Furthermore, the 2009 Food Safety Law explicitly encourages food production and operation enterprises to comply with good manufacturing practices and implement the Hazard Analysis and Critical Control Points system. At the same time, the principles and concepts of HACCP were incorporated into relevant legal provisions.

In 2015, China's HACCP certification system officially received recognition from the Global Food Safety Initiative (GFSI), becoming the only Asian certification system acknowledged by GFSI.

HACCP emphasizes the primary responsibility of enterprises and also serves as a positive interaction link between enterprises, second-party and third-party organizations, and regulatory authorities.

03  Why Learn HACCP
 

Ⅰ. Huge Application and Development Space for HACCP Domestically

About 500,000 food production enterprises (including small workshops) [Currently, 15,000 food production enterprises have obtained HACCP certification]

About 400 catering service enterprises

About 15 million food business entities

Infant formula enterprises are required to establish and implement HACCP

2016, "Guiding Opinions on Further Supervising Large Food Production Enterprises to Fulfill Food Safety Main Responsibilities"

Ⅱ. HACCP-related Social Forces Are Continuously Growing

The State Council issued "Opinions on Strengthening the Construction of Quality Certification Systems and Promoting Comprehensive Quality Management" (Guo Fa [2018] No. 3)

The capabilities, quantity, and service quality of HACCP-related certification and other institutions are continuously improving, creating a favorable development environment and atmosphere for HACCP application.

The food inspection and testing industry urgently needs adjustment and transformation. Personnel engaged in food inspection and testing must not only master inspection and testing skills but also ensure the quality and reliability of inspection and testing data and results. More importantly, they must master HACCP principles and possess the ability to provide food safety and quality control services, that is, composite skills in food inspection management.