Only with his support can the establishment of HACCP system be guaranteed with resources and effectively implemented. The implementation of HACCP in enterprises is a top-down process, and all departments from the person in charge to the workshop operators have corresponding responsibilities. Therefore, when the enterprise's HACCP system operates as an independent quality assurance system, it is best to attach an organization chart to the HACCP plan to clarify the responsibilities and interface relationships of various departments. Set up HACCP team and determine the list of internal auditors. HACCP team is responsible for the establishment and implementation of HACCP system. Enterprise leaders should give HACCP team corresponding responsibilities and authority. The HACCP team should be composed of personnel from multiple disciplines and departments, and the team members should have been trained in HACCP and related legal standards. Enterprises can invite HACCP experts or external consulting organizations to conduct HACCP training, guide HACCP teams to carry out system planning and document preparation, and guide how to put them into practice. At the same time, it can also help enterprises to prepare before certification. The internal auditor can participate in the training of external HACCP internal auditor training courses, or receive the training of consulting institutions, and pass the internal auditor examination to obtain the internal auditor qualification certificate. Document writing is an important stage in establishing HACCP system. HACCP team is responsible for preparing SSOP plan, HACCP plan, work instruction and record form. After the establishment of HACCP team, the products, places and GMP status covered by HACCP system were first determined, and GMP was improved and perfected to meet the requirements of relevant laws and regulations. Secondly, collect and sort out the current quality management and health control of enterprises. The establishment of HACCP system is not a denial of the original management mode of enterprises, but a combination of the original good management system and the health control in HACCP system documents, and the bad aspects are standardized and improved to achieve the purpose of standardized management. Although the written SSOP plan is not the basic element of HACCP, it is encouraged to establish and use the written SSOP plan for the convenience of control and management. The SSOP plan should: describe the sanitary procedures used by the enterprise; Put forward the health program table; Provide a basis for supporting routine monitoring programs; Plan ahead to ensure that corrective measures are taken in time; Identify the tendency of the problem and prevent it from happening again; Ensure that everyone from management to production staff understands the concept of hygiene; Provide continuous training tools for employees; Make commitments to buyers and inspectors; Guidelines for improving sanitary operation and conditions in factories. Before compiling SSOP, HACCP team should first review the original sanitary operation procedures of the factory and the sanitary facilities in the workshop, and compare them with the eight key sanitary conditions required by GMP to see whether they are comprehensive and perfect, and then sort out and enrich them to ensure that all operations and facilities meet the requirements of mandatory good practices (GMP). In the process of writing SSOP, the team should also design a set of operable health record forms where there are health record requirements. After completing the above basic activities, the HACCP team can prepare the HACCP plan according to the following steps: product description, determination of expected use, drawing flow chart, on-site confirmation of flow chart, hazard analysis and formulation of preventive and control measures, determination of critical control points (CCPs), establishment of critical and operational limits of each CCP, establishment of monitoring system of each CCP, establishment of corrective action procedures, establishment of record-keeping procedures and establishment of verification procedures. The specific requirements of each step and process have been described in detail in the previous series of articles, and will not be repeated here. HACCP system documents may undergo repeated discussions and revisions from preparation to finalization. Before the document is finalized, the top management should sign a release order. Once the document is released and implemented, it will become a law and regulation that enterprises must abide by. Before the operation of the system, all employees should be fully trained, so that everyone can understand their responsibilities and authority, especially health monitoring personnel and monitoring personnel at key control points, and they should be trained in monitoring methods, frequencies, corrective action procedures and records. After the system runs for a period of time, internal audit can be conducted to determine the suitability, operability and effectiveness of the established HACCP system. Confirm, rectify and track the nonconformities found in internal audit, so as to achieve the purpose of continuous improvement and prepare for certification.