With the progress of economic and social, the deepening of the development economic globalization, the increasingly diversified food culture, food hygiene and security has become a hot topic of concern and need regulate the food safety and health management of food industry much more. HACCP (Hazard Analysis Critical Control Point) insure the safety of producing, processing, and manufacturing and consumer consumption process in food production. HACCP is a scientific, rational and systematic control method for identify, evaluates and control of food safety hazards in the food manufacturing process.
The establishment of the system and certification based on GB / T 27341 “Hazard Analysis and Critical Control Point System- General Requirements for food processing plant" and GB 14881 "General Hygiene regulation for food enterprises" standard, which is clearly defined certification basis when CNCA released “Implementation Rules for Hazard Analysis and Critical Control Point (HACCP) System Certification”
To further standardize the certification of the HACCP system on December 31, 2011.The two-standard fit with China's national conditions and characteristics of Chinese enterprises, and absorb the essence of foreign standards of HACCP system, more suitable for Chinese domestic enterprises and International Enterprise which plans to open up the Chinese market.

• applies to the entire food chain (the organization in the food chain including: feed producers, primary food producers, manufacturer of food production, transport and storage operators, retail subcontractors, catering services and operators (including its closely related other organizations, such as equipment, packaging material, cleaning agents, additives and excipients producer), including related service providers
• built on the basis of a well-organized management of food hygiene management system
• establish the system based on scientific analysis, requires a certain amount of technical support
• management tool used to protect food against biological, chemical, physical and other hazards, identify and implement preventive measures to prevent, eliminate, reduce damage happening through analysis of all potential hazards
• has high economic and preventive compare with the control rely on chemical analysis, microbiological testing.
• emphasize the control of the key points, and focus to address key issues in the food production process
• is a dynamic system, system and critical control point vary with the product, production conditions and other factors change.
• Significance
• enhanced the consumer confidence of customer and safeguard the interests of consumers more effectively
• improve the organization's internal operations, reduce product loss and improve the ability to control food safety
• management to focus on the key points, and prevention is more effective
• problems may be easily traced, clarify responsibilities, reduce disputes
• enhance the organization's brand, increase organizational competitiveness in the market
• reach or exceed the requirements of the consumers and the government.