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GAP certification

GAP is short for Good Agricultural Practice, which is an operational norm mainly aimed at the planting and breeding industries of primary agricultural product production. It focuses on animal welfare, environmental protection, worker health, safety, and welfare, ensuring that primary agricultural product producers produce safe and healthy products. It is based on hazard analysis and critical control points (HACCP), good hygiene practices, sustainable development of agriculture, and continuous improvement of farm systems, to avoid serious pollution from foreign substances and product hazards caused by improper operation in agricultural production processes. ChinaGAP means Good Agricultural Practice Standards in China, which is drafted by the National Certification and Accreditation Administration of China based on internationally influential good agricultural practice standards and China's agricultural conditions. ChinaGAP certification is a certification of good agricultural practi...

2017 - 06 - 09
Organic certification

Organic certification is the abbreviation for organic agricultural product certification. Organic certification is a form of agricultural product certification recognized and vigorously promoted by some countries and relevant international organizations, and it is also one of the certification forms uniformly managed by the National Certification and Accreditation Administration of China. The purpose of promoting organic product certification is to promote and accelerate the development of the organic industry, ensure the quality of organic product production and processing, meet the growing demand of consumers for organic products, reduce and prevent environmental pollution caused by agricultural chemicals such as pesticides and fertilizers, and agricultural waste, and promote sustainable development of society, economy, and environment.

2017 - 06 - 09
HACCP certification

HACCP ensures the safety of food in the production, processing, manufacturing, preparation, and consumption processes. It is a scientific, reasonable, and systematic method for hazard identification, evaluation, and control.Identify potential links in the food production process and take appropriate control measures to prevent hazards from occurring. By monitoring and controlling each step of the processing process, the probability of harm occurring is reduced.The international standard CAC/RCP-1 'General Principles for Food Hygiene, 1997 Revision 3' defines HACCP as a system for identifying, evaluating, and controlling hazards that are crucial to food safety.Guided by the principles of the HACCP management system, food safety is integrated into the design process, rather than the traditional final product testing.The Seven Principles of HACCP CertificationThe HACCP system includes seven principles to identify hazards in the process and monitor the main control points to preven...

2017 - 06 - 09
Food FSSC 22000

Food Safety System Certification (FSSC) 22000 is created for food manufacturers and integrates the ISO22000:2005 Food Safety Standard and Public Available Practices for Food Safety (PAS) 220:2008. It was developed by a Dutch based foundation for food safety certification and has received support from the European Union Food and Beverage Industry Alliance. FSSC22000 has been approved by the Global Food Safety Initiative and is encouraged to be vigorously promoted and implemented.The promulgation of FSSC 22000 marks a step closer to the standardization and global recognition of food safety standards. FSSC22000 combines ISO 22000:2005 Food Safety Management System, PAS 220:2008, and other additional requirements. Its content has also been recognized by the Global Food Safety Initiative (GFSI). GFSI aims to maintain a benchmark review process for food safety management plans, in order to achieve uniformity of food safety standards. At the same time, adopting the GFSI standards recognized a...

2017 - 06 - 09

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