食品企业申请HACCP认证的基础
Food enterprises to apply for HACCP certification based
    食品企业在提交认证申请前，应与认证机构进行全面有效的信息沟通。HACCP体系作为一个完整的预防性食品安全质量控制体系，不是空中楼阁，它要求食品企业应首先具备一定的基础。这些基础包括：良好生产作业规范（GMP）、良好卫生操作（GHP）或标准卫生操作程序（SSOP）以及完善的设备维护保养计划、员工教育培训计划等，企业应该已经按照现有中国法律法规的相关规定，如原国家出入境检验检疫局于1994年发布的“出口食品厂库卫生要求”或国家标准“食品企业通用卫生规范”（GB14881－94）等建立了食品卫生控制基础，企业应该已经具备在卫生环境下对食品进行加工的生产条件。申请认证的企业应就审核依据，特别是认证所涉及产品的安全卫生标准及产品消费对象、消费国家和地区等达成一致。
Food enterprises in the application for certification, the certification bodies and should conduct a comprehensive and effective information communication. The HACCP system as a complete preventive food safety quality control system, not the castles in the air, it requires food enterprises should first of all have a certain basis. These include: Good Manufacturing Practice ( GMP ), good hygiene operation (GHP ) or standard sanitary operation ( SSOP ) and improve the maintenance plan, staff education and training projects, enterprises should have according to the existing Chinese laws and regulations, such as the former national entry-exit inspection and Quarantine Bureau released in 1994" export food factory health requirements of national standard" or" general hygienic regulation for food enterprises" ( GB1488194 ) such as the establishment of food hygiene control, enterprises should have in the health conditions of food processing and production conditions. To apply for certification of enterprise should audit basis, particularly relating to the product safety certification standards of hygiene and product consumption, consumption countries and regions the agreement.
    有了GMP和SSOP做基础，还不能马上开始制定HACCP计划，还需要完成5个预先步骤，即组成HACCP小组、描述食品和销售方式、确定预期用途和食品的消费者、建立流程图以及验证流程图。没有适当地处理预先步骤，可能会导致HACCP计划的设计、实施和管理上的失效。
With GMP and SSOP as basic, was not immediately began to develop HACCP project, also need to complete the 5 steps, namely the composition of HACCP group, describe the food and sale mode, to determine the intended use and food consumers, establishes the flow chart and verification flow chart. Without appropriate processing steps, may lead to HACCP program design, implementation and management of failure.
    HACCP小组应由具有不同专业的人员组成，包括来自维护、生产、卫生、质量控制和实验室的人员，同时也应该包括那些直接从事工厂日常操作的人员。HACCP小组负责制定HACCP计划，书写SSOP，验证和实施HACCP体系。该小组应当熟知食品安全危害和HACCP原理，当出现了内部无法解决的问题时，可以请有关的专家帮助。当HACCP小组建立之后，首先应描述产品、销售方法、预期消费者（如一般公众、婴儿或年长者）以及消费者如何使用该产品（如不再进一步加工的即食消费、加热或蒸煮后食用等）。然后，将产品的生产过程用流程图的形式表示出来，流程图应包括从原料的接收到储运的所有步骤，力求清楚和完全。流程图的准确性对进行危害分析是至关重要的，如果一个步骤被遗漏，可能会产生重要的安全问题，因此，它应在加工现场得到验证。有了GMP和SSOP做基础，完成了五个预先步骤，企业就可以根据HACCP的七个基本原理建立HACCP计划了。
HACCP group by having different professional staff members, including from maintenance, production, health, quality control and lab personnel, but also should include those who are directly engaged in routine plant operators. HACCP group responsible for the development of HACCP program, written in SSOP, validation and implementation of HACCP system. The team should be familiar with food safety hazards and the principle of HACCP, when there was an internal can not solve the problem, can ask the relevant experts to help. When the HACCP team is built, should describe the product, sales methods, anticipating consumer ( such as the general public, infants or elderly ) and consumers on how to use the product ( such as no further processing instant consumption, heating or cooking food etc. ). Then, the product production process flow diagram to express, the diagram should include from raw material receive to storage all steps, to clearly and completely. Flow chart accuracy to conduct hazard analysis is essential, if a step is omitted, may produce important safety issue, therefore, it should be verified in processing site. With GMP and SSOP as basic, completed in five steps, the enterprise can according to the HACCP seven basic principles to build plan HACCP.
HACCP系统的具体实施过程，参阅 《食品企业HACCP实施指南》。
HACCP system implementation process, refer to the" food enterprise HACCP implementation guide".

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