HACCP Supervision And Verification
On July 10th, our old friends jimmy and pual came to our factory as scheduled, and conducted an audit twice a year.
National Standard GB/T15091-1994 "Basic Terminology of Food Industry" defines HACCP as: a means of controlling (processing) safe food; analyzing raw materials, key production processes and human factors affecting product safety, and determining the processing process The key links in the establishment, improvement of monitoring procedures and monitoring standards, and the adoption of standardized corrective measures.
In HACCP, there are seven principles as the basis for the implementation of the system:
1）Conduct Hazard Analysis and Preventive Measures
2）Identify Critical Control Point
3）Establish Critical Limits
4）CCP Monitoring
5）Corrective Actions
6）Record-keeping Procedures
7）Verification Procedures
And the degree of damage to sanitation, fire protection and machinery is strictly controlled.