What is HACCP:
　　The HACCP is a letter of alphabet abbreviation of English" the Hazard Analysis Critical Control Point"( endanger analysis namely and the key control point), is a kind of system method that used for carrying on discriminating the evaluation and controls to the some particular food production line. Which links that method pass to anticipate to may appear the problem most , or once wrong endanger to compare to the person greatly, build up the safety that prevent°froms the valid measure that these problems appear to guarantee the food. Pass to carry on endangering the analysis to the each link of the food whole process namely, find out the key control point( CCP), adopt the valid prevention measure and supervise and control the means, make endanger the factor to decline to minimum extent, and adopt the verification measure of the necessity, make the product attain the anticipant request.

　　The HACCP is a for the international approbation of, guarantee that the food does not need the prevention system that be subjected to living creature, chemistry and physicses' bane. Its American astronautics food produce in 60's in 20 centuries produces the business enterprise, having already been adopt by United Nations food code of laws committee to combine to expand toward world. It is mainly method that passes science and systems, analysis and check the bane of seek the food production line, the certain concrete prevention control measure and the key control point, and carry out the valid supervision, thus insure safe health quality of the product.

The HACCP creation and the reason of the development:
※ The HACCP creation and development have something to do with modern food safety;
※ Develop to have something to do with apply of strongly push to the HACCP with Euro-American and flourishing nation;
※ The development of the international trade promoted the HACCP expansion application in global food profession.

HACCP characteristics
※ Be applicable to the food, beverage profession;
※ Bane within analytical food, attain the purpose of control the bane, guarantee the safety of the food;
※ Changed to take checking eventually as the traditional control idea of the lord, is a system that arrives to consume each key link to control completely from the raw material.

HACCP advantage
※ The biggest advantage lie in it is a kind of system is strong, the structure is careful, the reasonableness turn, has many to control, the adaptability is strong but the performance show the obvios of prevention is a main quality control method.
※ Make use of the fitting to without method or the system elephantses and can provide the safety and quality controls of the same degree so, but the HACCP usual movement expenses wants to compare to depend a great deal of sampling the way of the examination is little many.
※ The problem appear previous can adopt to rectify the measure, as a result is an aggressive active control;
※ Carry out the control through a characteristic of be easy to the surveillance, such as time, temperature and external appearance,; While need can adopt to rectify the measure in time, carry on the quick control;
※ With depend on the chemistry analysis, microorganism examination to carry on control's compare, the expenses is cheap;
※ From directly be absorbed in the personnel of the processed food the control produces the operation;
※ Because control the concentration orders in the key of produce the operation, can to each batch the product adopts more assurance measure;
※ The HACCP can used for the prior announcement of the latent bane;
※ The HACCP involve with each layer concerning of the product safety of officers and workers, include the not technique personnel.

The relation of HACCP and the ISO9000
　　The ISO9000 and HACCP are all a kind of quality control system that prevent°froms es.ISO9001:2000 be applicable to various industry, but the HACCP is is only applied in the food profession, emphasizing the safety, hygiene of guarantee the food. Two main differentiations are as follows:

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