Research On Small And Medium Sized Food Manufacturers’ Production Quality Management Based On HACCP

In recent years, food safety issues frequently happen: Sudan, melamine, clenbuterol, fakemeat, etc., relevant reports and studies are shocking ourselves, let us can not help but panic.As the subject of food production, we should start from the food manufacturers to solve thefood safety issues. From the point of view of the market, we have a large amount of small andmedium food manufactures. As the small scale, less operating, lack of funds and professionals,the SMEs have not been very good at quality management. Therefore, I believe that the studyof small and medium food manufacturers has more realistic significance.With a series of laws and regulations promulgated and implemented, like the "foodsafety rectification work program","Food Safety Law" and " implementation of the FoodSafety Law ", food safety issues has been improved. ISO certification, GMP, SSOP, HACCPsystem certification of food safety management system certification requirementsimplemented, make the most food manufacturers realize the importance of food safety, andconsciously improve product quality. Through the study of cases and literature, and combinewith the characteristics of small food manufacturers, I think HACCP system’s preventivecontrol is fit for the principle of cost-effective. HACCP is advocating improving productquality from the source, putting the health, safety concept integrated in the manufacturingprocess.Finally, I select the case of SY Company to study, and then draw a conclusion that foodmanufacturers, especially small and medium food manufacturers should implement HACCPsystem to fulfill their responsibilities and obligations. Therefore, I believe that HACCP has avery important role to improve food security situation in our country.