GB/T 19538-2004
ActiveHazard analysis and critical control point(HACCP)system and guidelines for its application
危害分析与关键控制点(HACCP)体系及其应用指南
Application Summary AI generated
This standard provides the framework and guidelines for implementing a Hazard Analysis and Critical Control Point (HACCP) system, which is used to identify, evaluate, and control food safety hazards. It is applied across the entire food industry, including production, processing, distribution, and preparation, to ensure that critical points in the process are monitored and managed to prevent contamination. The standard serves as a reference for food manufacturers, regulators, and auditors in China to establish and verify food safety management systems.
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Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.