Scope of use and benefits of HACCP 

 A, HACCP in the use of 1, HACCP is widely used in simple and complex operations of a management system to ensure food safety at all stages of the food. 2, in the implementation of HACCP, the organization must not only check their products and production processes, HACCP must also be applied to raw material supply, finished product storage, and consider the sale link, until the consumer end. 3, HACCP system can also be used for new products or existing products, the introduction of HACCP on new products, new production processes or methods are very convenient. Second, HACCP benefits of one, before the problem can take corrective measures, pro-active control; 2, easy-to-control features such as time, temperature and appearance control, monitoring method is simple, intuitive, operational, fast; 3 , as long as the need to take timely corrective measures can be quickly controlled; 4, with chemical analysis of microbiological tests, compared to control, low cost; 5, focus on food processing by direct control of production operations personnel; 6, the control set The key points in the production operation, you can do more to ensure that each batch of product measures; 7, can be used for notice of potential hazards by monitoring the results tend to notice; 8, related to product safety-related personnel at all levels, including non-technical staff, that is, full participation. 

 The significance of the implementation of HACCP 

 HACCP as a food safety and quality management systems of traditional brand-new distinct models of food security, its implementation of food safety has broad and far-reaching significance. The following, we will from food companies, consumers, the implementation of the Government's point of view of the significance of HACCP. 

 First, to the food industry enterprises 

 1. Enhance the confidence of consumers and the government consumption of contaminated food consumer confidence will have a heavy blow, and the occurrence of food will also shake the government's confidence in food safety business, thereby strengthening the supervision over enterprises. 

 2. Reduce legal and insurance costs if consumers get sick from eating foods that may lodge complaints or to businesses to court the enterprise, it will affect consumer confidence, also increased the company's legal and insurance costs. 

 3. Increase market opportunities for a good quality of products will continue to enhance consumer confidence, especially in the continuous sampling of the Government, always maintain a good business, consumers will be to form a good market opportunity. 

 4. Reduce production costs (reduced recall / food waste) due to product failure, to enable enterprises to shorten the shelf life of products to enable enterprises to frequently recall their products, improve production costs. In the United States 300 meat and poultry production plant in the implementation of the HACCP system, the Salmonella in beef decreased 40% in the pork on a 25% reduction in the chicken reduced by 50%, brought about by economic benefits without saying. 

 5. Improve productivity