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                ISO22000/HACCP

                Add time:2017-09-25 Browse times:1809second
                1. I.e. HACCP/ISO22000: 
                HACCP as a systematic approach, is the foundation of the modern world to ensure food safety, its role is to prevent the food production process (including manufacturing, storage and transportation and sales) of harmful substances in food production. From the late 1950 s, to provide safe food for astronauts and NASA (NASA) PILLSBURY and food production enterprises to jointly develop HACCP, to the late 20th century, HACCPHACCP as a systematic approach, is the foundation of the modern world to ensure food safety, its role is to prevent the food production process (including manufacturing, storage and transportation and sales) of harmful substances in food production. 
                HACCP was developed in the late 1950s to provide astronauts with safe food, and the HACCP was developed by NASA and PILLSBURY, a food production company, in the late 20th century. HACCP system has been from the first three principles, namely, hazard identification, determine the critical control points and control any harm, establishing the monitoring system, developed to the current initial step five and seven principles of the five initial steps are: establishing HACCP group, described the production and distribution features, describe the product intended use and the product users, drawing process flow diagram, flow chart of the validation process; Seven former principle is: to analyze hazards and determine the critical control points (CCP), establish critical limits, set up critical control point monitoring system, when monitoring system shows that a key control point out of control to establish corrective action shall be taken to establish verification process to confirm the validity of the HACCP system, establish a documented system. 
                ISO22000 is the Food safety management systems-Requirements for any organization in the Food chain (Food safety management system). Iso 22000 was officially released on September 1, 2005. This is a new international standard designed to ensure global safe food supplies. On 1 June 2006, China issued the requirements for the various organizations of the food safety management system of GB/t22000-2006, which formally changed the standard of ISO22000:2005 to the national standard of China. 
                With the development of economic globalization, the production, manufacture, operation and the supply of food organization gradually realized that customer is more and more hope these organizations have and provide enough evidence to prove that they have the ability to control food safety hazards and the factors affecting the safety of food. However, due to the inconsistency of national standards, it is difficult for customers to meet the requirements, so it is necessary to harmonize national standards to the international standards. At the same time, a unified international standard and international management system certification will play a positive role in the breakthrough of technical barriers. 
                ISO22000:2005 "food safety management system - to the requirements of the organization in the food supply chain," come on stage can be used as a technical standard for enterprises guidance to establish an effective food safety management system. This standard can be used independently for certification, internal audit or contract review, as well as other management systems. 
                ISO22000 management system covers the requirements of HACCP management system. Generally, the market in China applies for ISO22000 certification, and the market applies for HACCP certificate in foreign enterprises. 
                2. Qualifications for certification 
                Relevant qualifications should be provided, such as business license, organization code, food production and circulation permit, etc., with relevant facilities and resources, and can conduct business activities normally. Can provide the operation activity record for more than three months, no serious food safety accident occurred in the near future. 
                3. Procedures for certification 
                Generally, the process of obtaining certification is divided into two phases. 
                Certification consultation stage: after the signing of the contract, our company will send consulting the teacher to the research of the enterprise, to determine the enterprise certification intent, help enterprises to determine the organization and responsibilities purview division, system coverage, and the establishment and perfect the system of certification required documents, to the enterprise staff related to training, and guide enterprises to run according to the requirement of the system documents, and help enterprises to carry out certification application. 
                Certification audit stage: auditors sent by certification bodies, to the enterprise according to the regulations of the certification standards and enterprise system documents of enterprise activities the certification scope of inspection, the key is to verify the situation of the enterprise and prepare the certification documents and records, inspection certificate report end certification institutions. 
                4. Benefits to enterprises 
                1. Make food production test for final products (i.e. whether unqualified products are inspected) to control potential risks in the production process (i.e. prevent unqualified products); 
                2. Use the least resources to do the most effective things; 
                3.HACCP verifies, complements and perfect the traditional inspection method, so that the safety inspection focuses on preventive; 
                4. Organized and targeted communication with trading partners; 
                5. Optimize the utilization of resources within the organization and food chain; 
                6. Strengthen the planning and reduce the post-process inspection; 
                7. More effective and dynamic food safety risk control; 
                8. All control measures carry out risk analysis; 
                9. As a valid basis for decision making; 
                Save resources by reducing redundant system audits. 
                 
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