HACCP, as a scientific and systematic method, is used in the process from primary production to final consumption to ensure food safety by identifying and evaluating specific hazards and their control measures。HACCP is internationally recognized as the most economical method of controlling food-borne diseases and has been endorsed by the FAO/WHO Codex Alimentarius Commission (CAC)。It emphasizes the role of the enterprise itself, and compared with the general traditional supervision methods, it focuses on prevention rather than relying on the test of the final product, and it has higher economic and social benefits。Recognized by international authorities as the most effective way to control diseases caused by food。The current standards on which HACCP certification is based are GB/T 27341 and GB 14881 and the certification Implementation Guidelines。