Introduction of HACCP Certification
HACCP, which stands for “Hazard Analysis Critical Control Point”, employs a scientific and systematic approach to ensure food safety by identifying and evaluating specific hazards and control measures. HACCP is globally recognized as the most cost-effective method for controlling foodborne illnesses. Unlike traditional methods, its emphasis lies in prevention rather than relying solely on final product inspection. HACCP standards require organizations to identify potential biological, chemical, physical, and other hazards in their production processes. Through analysis of these hazards, scientific approaches are taken to determine critical control points and critical limits, and subsequent preventive and corrective measures are adopted to eliminate or keep hazards within the acceptable level. China’s HACCP certification, based on the Hazard Analysis Critical Control Point System Certification Requirements, serves as a national voluntary certification system applicable to the food industry.
HACCP Certification Standard
Implementation Rules for Hazard Analysis Critical Control Point (HACCP) System Certification Appendix 2 Requirements for Hazard Analysis Critical Control Point System Certification (V1.0).
When applicable, the General Principles of Food Hygiene developed by the Codex Alimentarius Commission (CAC) will be supplemented as certification standard, to meet the requirements of importing countries (regions).
HACCP Certification Benefits
Establish a system in accordance with Chinese food safety standards to promote compliance; it is a national voluntary certification, enhancing the food safety management capabilities, and gaining acknowledgement from food safety regulators; it has the equivalent recognition to the GFSI, improving the accreditation by global purchasers; meet the requirements of food safety standard requirements, and boost consumers’ purchasing confidence; it is one of the basic requirements for China’s “Same Line, Same Standard and Same Quality” initiative, ensuring the “same line, standard and quality” of exported products as domestically sold products.
HACCP Certification Process
Steps to Obtain HACCP Certification
1, Understand HACCP Requirements: Familiarize yourself with the principles and requirements of HACCP. Training may be beneficial.
2, Develop a HACCP Plan: Create a HACCP plan tailored to your specific business and products, addressing any regulatory requirements.
3, Conduct a Gap Analysis: Assess your current food safety practices against HACCP requirements to identify areas for improvement.
4, Choose a Certifying Body: Select a reputable third-party organization to conduct the HACCP audit.
5, Undergo the Audit: The certifying body will evaluate your HACCP plan and implementation. If successful, you will receive your HACCP certificate.
Validity of HACCP Certificate: 3 years
Certification Mode: on-site audit + annual supervision and audit + unannounced audit
Audit Time: It depends on the customer’s employee count, factory size, number of HACCP studies, complexity of production process, and risk level.
Our company will provide corresponding drawing references based on HACCP certification and meet local slaughtering requirements. The slaughtering process will be designed according to the local slaughtering practices of the customer, setting up dedicated handling rooms for different parts, such as the carcass chilling room, quick-freezing storage, cutting room, red organ cleaning room, white organ sorting and cleaning room, and employee cleaning and disinfection room.
