1 Scope
This standard gives the principle of hazard analysis and critical control point (HACCP) system and general guidelines for its application.
This standard is applicable to the application of HACCP in the whole food chain from primary production to final consumption.
The application of HACCP in this standard is in allusion to food safety.
2 Normative References
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to (excluding amending errors in the text), or revisions of, any of these publications do not apply. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest edition of the normative document is applicable. For undated references, the latest edition of the normative document applies.
GB/T 19080-2003 Guidelines on the Application of GB/T 19001-2000 for the Food and Drink Industry
3 Terms and Definitions
For the purpose of this standard, the following terms and definitions as well as those specified in GB/T 19080 apply.
3.1 Control (verb)
To take all necessary actions to ensure and maintain compliance with criteria established in the HACCP plan.
3.2 Control (noun)
The state wherein correct procedures are being followed and criteria are being met.
3.3 Control measure
Foreword I
Introduction II
1 Scope
2 Normative References
3 Terms and Definitions
4 Principles of HACCP System
5 Guidelines for the Application of the HACCP System
5.1 Application
5.2 Training
Appendix A (Normative) Logic Sequence for Application of HACCP System
Appendix B (Informative) Example of Decision Tree to Identify CCPs
Appendix C (Informative) Example of a HACCP Worksheet
