HACCP (hazard analysis and critical control point. Hazard Analysis and Critical Control Point) system originated in the United States. Is borne by the American Astronautical food production Fort Byers (Pillsbury) company, in the 1960s, specifically for the prevention and control of food production and processing of safety and health for the design, development of a management system. United States Food and Drug Administration (FDA) and the United States Department of Agriculture Food Safety and Inspection Service (USDA FSIS) has put HACCP applied to the low-acid canned food, aquatic products, meat products and fruit and vegetable production. Meanwhile, other countries and international organizations have also conducted research on the HACCP system and applications. After 40 years of development, has been developed, such as the United States, Canada, the European Union accepted also actively follow the example of other countries, such as Korea, Malaysia, Singapore and other countries have also begun to build a main control theory with HACCP food safety system. The Codex Alimentarius Commission (CAC) to the essence of international norms HACCP is increasingly mature. Identification process hazard analysis critical control point (CCP) CCP establish critical limits and preventive measures adapted to establish monitoring requirements and procedures to establish critical limits monitoring indicates that corrective action has occurred deviate from prescribed to be taken to establish proof of HACCP verify the correct operation of the system is to establish an effective program to save the program record the characteristics of the HACCP system HACCP system is not an isolated system, but on the basis of the traditional enterprise management on good food hygiene management system. Such as 高标准, SSOP, staff training, equipment maintenance, basic maintenance, product identification, batch management, etc. are implemented HACCP system. If the business is very poor sanitary conditions, then it is not suited to the implementation of HACCP management system, but first need to establish a good corporate health management practices. HACCP is a preventive system of food safety control system, to all potential biological, physical, chemical hazards analysis to determine the preventive measures to prevent harm occurring. HACCP system is based on different food processing to determine, to reflect a certain kind of food from raw material to finished product, from the processing plant to processing facilities, from the staff to the various aspects of the processing characteristics of the consumer methods, its principles are specific issues analysis and realistic. HACCP systems emphasize the control of critical control points on the basis of all potential biological, physical, chemical hazards analysis up to determine what is a significant hazard to identify critical control points in the food production effort focused on solving on key issues, rather than exhaustive. HACCP system is based on a scientific analysis to establish the system, requires a strong technical support, of course, you can look for foreign aid, absorption and utilization of scientific research of others, but the most important experiments and data according to their own situation or enterprise's analysis. HACCP system is based on a scientific analysis to establish the system, requires a strong technical support, of course, you can look for foreign aid, absorption and utilization of scientific research of others, but the most important experiments and data according to their own situation or enterprise's analysis. HACCP system is not a stiff, rigid, dogmatic theory, once a model, but the real work is closely related to changes in the development system. HACCP system is the one that should be practiced in earnest - Recognition - Practice Again - Recognition of the process, rather than stylish furnishings. Enterprises in the development of the HACCP system plan to actively promote, earnestly implement, and continuously validate its effectiveness, to improve and enhance the practice.