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HACCP Certification

HACCP, short for Hazard Analysis Critical Control Point, is a systematic approach to evaluate and control the production process of some food, which is to forecast the links that issued may be most likely to occur, or the issued are quite harmful to human in order to establish effective actions to prevent such issues to ensure the food safety. That is to analyze the hazards to each link of food production, find out the CCPs, take valid preventive acitons and monitoring methods to reduce the hazards to lowest leverl, and take necessary verification measures to achieve expected outcomes.


Enhance customer confidence and more effectively safeguard consumers’ benefits;

Improve internal operation of the organizations, reduce product loss, promote ability of control food safety;

Concentrate on CCPs and take better preventive actions;

Enhance branch strengths and improve market competition;

Achieve or exceed expectations of consumers or government.

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