Application of HACCP certification in condiment industry

With the development of China's food industry, food safety has attracted great attention from the public, and condiments are no exception. HACCP (Hazard Analysis and Critical Control) is the hazard analysis and critical control point. HACCP certification is currently the most authoritative food safety quality assurance system in the world. It has been officially recognized and recommended by the WTO and FAO for global implementation and is known as the passport and access permit for domestic enterprises to export. At present, domestic food companies have begun to establish HACCP certification systems, and some companies have passed HACCP certification.

In order to promote technological progress in the condiment industry, improve the overall management level of enterprises, ensure food safety and hygiene, and accelerate the pace of international integration, the China Condiment Association decided to cooperate with China Food Hengxin (Beijing) Quality Certification Center (hereinafter referred to as the Center) to promote HACCP certification in the condiment industry. The Center is an authoritative organization specializing in HACCP certification approved by the National Certification and Accreditation Administration ( CNCA ) and recognized by the China National Accreditation Board ( CNAB ).

In order to enhance the recognition and understanding of HACCP certification among all members, the China Condiment Association will hold a national condiment industry quality management and HACCP certification training course in Beijing from July 5 to 9 , 2004. The training content includes: 1. The establishment of HACCP certification of the quality management system of condiment production enterprises; 2. Systematic knowledge of condiment enterprises to establish HACCP certification system:

( 1 ) The significance and basic knowledge of establishing a HACCP certification system ( 2 ) The origin, development and application status of HACCP certification ( 3 ) The concept, structure and establishment procedures of the HACCP certification system ( 4 ) The establishment and implementation of HACCP certification system documents ( 5 ) HACCP certification application criteria and system operation ( 6 ) Explanation and analysis of HACCP certification application cases in condiment processing enterprises; 3. The establishment and operation of the HACCP certification system in iron-fortified soy sauce production enterprises; 4. Zhongshan Fujinxiang Condiment Food Factory Co., Ltd. and Shijiazhuang Zhenji Brewing Group Co., Ltd. introduce their experience in HACCP certification.