Hazard Analysis and Critical Control Points-HACCP

HACCP System

HACCP, short for Hazard Analysis Critical Control Point, is a scientific and systematic method to ensure the safety of foodstuff in the whole process from primary production to final consumption while determining and assessing the potential hazards and their critical control points. HACCP is a food safety system recognized and accepted internationally. Accordance with China HACCP requirements is an important step for foreign food enterprises to have their products entering the Chinese market.

Services covered:

Dairy plants


Aquatic Processing Plants

Meat processing plants

Fruit & vegetable packaging plants

Advantages for the certification

This accordance helps exports to China;

Helps with registration with AQSIQ;

Helps with image of enterprise;

Helps with managing risks;

Helps with management cost reduction