If you have any questions about KCB and our media relations activities, please dial 4006161189.
General manager:
8610-65512190
Helen@kcb-china.com
Manager representative:
8610-65533099
hnn@kcb-china.com
Vice General Manager:
8610-65528538
Jenny-Jiang@kcb-china.com
HACCP, short for Hazard Analysis Critical Control Point, is a systematic approach to evaluate and control the production process of some food, which is to forecast the links that issued may be most likely to occur, or the issued are quite harmful to human in order to establish effective actions to prevent such issues to ensure the food safety. That is to analyze the hazards to each link of food production, find out the CCPs, take valid preventive acitons and monitoring methods to reduce the hazards to lowest leverl, and take necessary verification measures to achieve expected outcomes.
Significance:
Enhance customer confidence and more effectively safeguard consumers’ benefits;
Improve internal operation of the organizations, reduce product loss, promote ability of control food safety;
Concentrate on CCPs and take better preventive actions;
Enhance branch strengths and improve market competition;
Achieve or exceed expectations of consumers or government.
Professional Classification |
Classification Name of Business Scope |
C1-1* |
Slaughtering of livestock and poultry and processing of meat products |
C1-2* |
Processing of eggs and egg products |
C1-4* |
Processing of aquatic products |
C1-5* |
Processing of bee products (excluding propolis) |
C2-1* |
Processing of fruit and vegetable products |
C2-2* |
Manufacture of bean products |
C2-3* |
Processing of bean jelly |
C2-4* |
Processing of perishable nuts |
C3 |
Processing of perishable animal products and plant products (mixed products) |
C4-1* |
Grain processing |
C4-2* |
Nut processing |
C4-3* |
Can processing |
C4-4* |
Manufacture of drinking water and beverage |
C4-5* |
Manufacture of alcohol and wine (rice wine, beer, wine, fruit wine, spirit) |
C4-6* |
Manufacture of baked foods |
C4-7* |
Manufacture of confectionery |
C4-8* |
Manufacture of edible oil and fat |
C4-9* |
Processing of instant food (including snack food) |
C4-10* |
Manufacture of sugar |
C4-11* |
Manufacture of salt |
C4-12* |
Manufacture of tea |
C4-13* |
Manufacture of condiments and fermented products |
C4-14* |
Manufacture of nourishment and health care products |
E * |
Catering industry |
认证服务合同补充协议
11远程审核申请书
10产品符合卫生安全要求的自我声明
1管理体系认证/再认证申请书
1.1管理体系认证再认证申请书附件1
1.2申请书附件2
2产品服务接受准则清单
3多场所清单
4临时场所清单
5竣工工程项目清单
6产品符合卫生安全要求的自我声明
7认证申请组织食品添加剂使用清单
8扩大管理体系范围申请表
9认证证书变更申请书
10转换备案申请表(转机构适用)
2认证服务合同书(管理体系)
合同附件--确认的审核时间
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