HACCP stands for the critical control point of hazard analysis. It is a scientific, reasonable and systematic method to ensure the safety of food in the process of production, processing, manufacturing, preparation and eating. Hazard identification, assessment and control.

But it does not represent an unacceptable threat to health. Identify the possible links in the food production process and take corresponding control measures to prevent the occurrence of harm. By monitoring and controlling every step of the processing process, the possibility of injury is reduced.

The uniqueness of haccp:

The traditional food safety control process is generally based on "centralized" inspection and final product inspection. Looking for potential hazards through the method of "seeing, smelling and cutting" rather than taking preventive measures has certain limitations.

For example, it is difficult to collect and analyze enough samples to obtain meaningful and representative information, because it is very expensive to complete food processing within the specified time, predict potential food safety problems intuitively and inspect the final products.