GB/T 27342-2009
ActiveHazard analysis and critical control point（HACCP）system - Requirements for dairy processing plant
危害分析与关键控制点(HACCP)体系 乳制品生产企业要求
Application Summary AI generated
This standard specifies the requirements for establishing, implementing, and maintaining a Hazard Analysis and Critical Control Point (HACCP) system specifically for dairy processing plants. It is applied in the Chinese dairy industry to ensure the safety of products like milk, yogurt, and cheese by identifying and controlling biological, chemical, and physical hazards during production. The standard serves as a regulatory and certification benchmark for dairy manufacturers to comply with national food safety management practices.
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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.