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haccp

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


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