What are the requirements for applying for the HACCP system certification?
Hazard Analysis and Critical Control Points (HACCP).
System certification is one of the important bases for enterprise food safety management, and it is also an important symbol for enterprises to prove their food safety management level to customers and consumers. So, how do enterprises apply for HACCP system certification?This article will give you a detailed introduction to the application requirements for HACCP system certification.
1. The enterprise has the legal registration qualifications.
First of all, enterprises applying for HACCP system certification must have legal registration qualifications, that is, enterprises need to register with the administrative department for industry and commerce and obtain a valid business license. At the same time, the enterprise should have independent legal personality and be able to independently bear civil liability.
2. Establish a sound food safety management system.
In order to apply for HACCP system certification, enterprises must establish a sound food safety management system. The system should cover the food safety management of the whole chain of food production, processing, storage, transportation, and sales to ensure food quality and safety. Enterprises should formulate corresponding food safety management systems and operating procedures, and ensure that they are effectively implemented.
3. Hazard analysis and critical control point determination.
Enterprises should conduct hazard analysis and critical control point determination, identify possible hazards in the food production process, and determine critical control points, and take effective control measures to ensure food safety. Hazard analysis and critical control point (HACCP) determination should comply with the requirements of relevant national regulations and standards.
4. Equipped with qualified food safety management personnel.
Enterprises should be equipped with qualified food safety management personnel who are responsible for the establishment, implementation, supervision and improvement of the food safety management system. Food safety management personnel should have the corresponding food safety knowledge and skills, and have undergone professional training and assessment.
5. Comply with relevant national regulations and standards.
Enterprises applying for HACCP system certification must meet the requirements of relevant national regulations and standards. Specifically, enterprises should comply with the provisions of relevant laws and regulations such as the Food Safety Law of the People's Republic of China and the Product Quality Law of the People's Republic of China, and should meet the national standards and requirements for HACCP system certification.
6. Conduct on-site audits and assessments.
After submitting the application, the certification body will conduct an on-site audit and evaluation of the applicant enterprise. The content of the audit and assessment includes the production environment, equipment and facilities, process flow, inspection and testing of the enterprise, etc., to ensure that the enterprise has the conditions to apply for the HACCP system certification. During the on-site audit and assessment process, the enterprise should actively cooperate with the work of the certification body and truthfully provide relevant information and materials.
7. The certification body issues a certificate.
After the on-site audit and evaluation, the certification body will decide whether to issue the HACCP system certification certificate based on the results of the audit and evaluation. If the enterprise meets the certification requirements, the certification body will issue a certificate and conduct supervision and review during the validity period of the certification. If the enterprise does not pass the certification, the certification body will not issue the certificate and inform the enterprise of the reasons and suggestions for improvement.
In short, applying for HACCP system certification requires enterprises to have legal registration qualifications, establish a sound food safety management system, conduct hazard analysis and critical control point determination, equip qualified food safety management personnel, meet the requirements of relevant national regulations and standards, and pass on-site audit and assessment. Enterprises should actively prepare and improve in accordance with the requirements to improve their own food safety management level, so as to obtain the HACCP system certification and enhance the market competitiveness of the enterprise.