haccp 过程关系 英语

haccp 过程关系英语
HACCP (Hazard Analysis and Critical Control Point) is a systematic approach to the identification, assessment, and control of potential hazards in the food production process. It involves seven principles that are essential for ensuring food safety:
1. Conduct a hazard analysis: Identify all potential hazards associated with the food production process, including biological, chemical, and physical hazards.
2. Determine critical control points (CCPs): Identify steps at which control can be applied, and prevent or reduce hazards to an acceptable level.
3. Establish critical limits: Set specific criteria for each CCP that must be met to ensure that the hazard is controlled.
4. Monitor CCPs: Develop a system to monitor each CCP on a regular basis to ensure that critical limits are being met.
5. Establish corrective actions: Develop procedures to be
followed when a deviation occurs from a critical limit.
6. Verify the HACCP system: Confirm that the HACCP system is working correctly through verification activities such as testing and record review.
7. Maintain records: Keep records of all HACCP activities, including hazard analysis, CCP monitoring, corrective actions, and verification.
The relationship between these principles is that they work together to form a comprehensive system that ensures food safety throughout the food production process. Each principle builds upon the previous one, creating a logical sequence of steps that must be followed to effectively control potential hazards. By implementing HACCP, food producers can identify and control potential hazards before they become problems, ensuring that consumers have access to safe, high-quality food products.。