摘要：The term "HACCP" is a shortened name of "Hazard Analysis Critical Control Point" While the classic quality control intends to test the end product, HACCP intends to control each steps of processing food, and thus the product is kept under control in each processing time. The system of HACCP generally includes steps of the establishing of HACCP team, product description, targeted consumer, product flow diagram, assessment and control of hazards in each step, establishing critical control points, determination of critical control limits, monitoring HACCP, precaution in place, confirmation tests, taking record, and renewing of HACCP system when necessary.
