Standard No.:	GB/T 27341-2009
English Name:	Hazard analysis and critical control point（HACCP）system - General requirements for food processing plant
Chinese Name:	危害分析与关键控制点（HACCP）体系 食品生产企业通用要求
Chinese Classification:	X04    Basic standards and general methods
Professional Classification:	GB    National Standard
Source Content Issued by:	AQSIQ; SAC
Issued on:	2009-2-17
Implemented on:	2009-6-1
Status:	valid
Target Language:	English
File Format:	PDF
Word Count:	8000 words
Translation Price(USD):	200.0
Delivery:	via email in 1 business day

1 Scope This standard specifies the general requirements of Hazard Analysis and Critical Control Point (HACCP) System for food processing plant, so as to make sure they are able to provide safe food complying with laws and regulations and the customer's requirements. This standard is applicable to the establishment, implementation and assessment of HACCP system of food processing (catering) plant, including the purchasing, processing, packaging, storing and transporting of raw material and food packaging material. 2 Normative References The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to (excluding amending errors in the text), or revisions of, any of these publications do not apply. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest edition of the normative document is applicable. For undated references, the latest edition of the normative document applies. GB/T 19538 Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for Its Application GB/T 22000 Food Safety Management Systems - Requirements for Any Organization in the Food Chain 3 Terms and Definitions For the purposes of this standard, the terms and definitions specified in GB/T 22000 and GB/T 19538 and those listed below apply. 3.1 Raw material All intended products articles or substances constituting food constituent or composition. Note: including materials, auxiliary materials and additives contained in foods or all intended substances of other source. 3.2 Potential hazard Food safety hazard which may occur in case of no precaution. 3.3 Significant hazard Potential hazard which is much more likely to occur and may result in disease or injury in case of no control. Note: "much more likely to occur" and "result in disease or injury" mean that the hazard has "probability" and "severity". 3.4 Operation limit The operation index established in order to avoid deviation of monitoring index from critical limit.

Contents Foreword I Introduction II 1 Scope 2 Normative References 3 Terms and Definitions 4 HACCP System of Plant 4.1 General Requirements 4.2 Document Requirements 5 Management Responsibilities 5.1 Management Commitment 5.2 Food Safety Guideline 5.3 Responsibility, Authority and Communication 5.4 Internal Review 5.5 Management Review 6 Prerequisite Plan 6.1 General 6.2 Human Resource Security Plan 6.3 Good Manufacture Practice (GMP) 6.4 Sanitation Standard Operation Procedure (SSOP) 6.5 Safety and Sanitation Security System of Raw Material and Food Packaging Material 6.6 Maintenance Plan 6.7 Marking and Tracing Plan and Product Recall Plan 6.8 Emergency Plan 7 Establishment and Implementation of HACCP Plan 7.1 General 7.2 Preliminary Steps 7.3 Hazard Analysis and Control Measures Preparation 7.4 Determination of Critical Control Point (CCP) 7.5 Determination of Critical Limit 7.6 CCP Monitoring 7.7 Correction Measures for Establishment of Critical Limit Deviation 7.8 Confirmation and Verification for HACCP Plan 7.9 Maintenance of HACCP Plan Record Appendix A (Informative) Judgment Tree for CCPs