Compared with traditional food safety control methods, what is unique about HACCP?

HACCP is a scientific, reasonable and systematic method of hazard identification, assessment and control to ensure the safety of food in the process of production, processing, manufacturing, preparation and consumption. 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.

HACCP is a safety control system from the perspective of production, which ensures the quality and safety of products from the beginning of feeding to the final product. If HACCP management system is adopted, the most prominent advantages are:

1, turning the inspection of final products in food production (i.e. whether there are unqualified products) into controlling potential hazards in the production process (i.e. preventing unqualified products);

2. Do the most effective thing with the least resources.

HACCP is the basis of determining product safety. It is more reliable for food producers to control the safety of products with HACCP than with the traditional final product inspection method, and it can also be used as a part of cautious defense when implemented. As the most effective measure to control food-borne diseases, HACCP has been recognized internationally and domestically, and has been approved by the FDA and the Codex Alimentarius Commission of the World Health Organization.