Industry News

HACCP certification


HACCP (Hazard Analysis and Critical Control Point) stands for Critical Control Point for Hazard Analysis. Ensuring the safety of food in the production, processing, manufacturing, preparation and consumption of consumption is a scientific, rational and systematic method in terms of hazard identification, evaluation and control. But it does not represent an unacceptable threat to health. Identify possible links in the food production process and take appropriate control measures to prevent hazards. By monitoring and controlling each step of the processing process, the probability of hazards is reduced.

In the food production process, the early awareness of controlling potential hazards determines the importance of HACCP. Through the control of major food hazards, such as microbiological, chemical and physical pollution, the food industry can better provide consumers with safety assurance in consumption, reduce the hazards in the food production process, and thus improve the health of the people.

HACCP is not a new standard. It was jointly developed by Piersberg in conjunction with the National Aeronautics and Space Administration (NASA) and a US military laboratory (Natick area) in the 1960s. The original intention of the system was to establish aerospace operations Provide food safety guarantees.

As people around the world pay more and more attention to food safety and hygiene, the food industry and its consumers have become the main driving force for enterprises to apply for HACCP system certification. The significant increase in food poisoning incidents worldwide has stimulated an increase in economic order and awareness of food hygiene. In the United States, Europe, the United Kingdom, Australia, and Canada, more and more laws and consumer requirements have changed the requirements of the HACCP system into Market access requirements.

Some organizations, such as the National Academy of Sciences, the National Microbiological Food Standards Advisory Committee, and the WHO/FAO Nutrition Law Committee, agree that HACCP is the most effective management system for ensuring food safety.

Sugarcane bagasse tableware items (sugarcane bagasse food containersugarcane bagasse pulp bowlsugarcane bagasse pulp trayfrom Shenglin Packaging have HCCP certification. More green packaging products are available. Welcome to inquiry.

We use cookies to offer you a better browsing experience, analyze site traffic and personalize content. By using this site, you agree to our use of cookies. Privacy Policy
Reject Accept