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HACCP, GMP, IFS Concept And Stainless Steel Classification
Release Time:2017-01-03   Author:skytech

1. HACCP
Safety management system referred to HACCP (Hazard Analysis Critical Control Point hazard critical control analysis).
Early aware of the decision of the importance of HACCP: control potential hazards in the food production process. By major food hazards, such as microbiological, chemical and physical pollution control, food industry can be better to provide consumers with consumer security guarantees to reduce the hazards in the food production process to improve the health standards of the people.
HACCP food safety management first reference to the concept of risk management, analysis of the whole process of food production, through the development of appropriate control standards, methods, and emergency measures to achieve the purpose of reducing the risk of food safety.
 
HACCP is by far the most cost-effective means of controlling food borne hazards. Develop specific HACCP plan must identify all potential hazards, these hazards to eliminate or reduce to an acceptable level is the key to the production of safe food. However, to determine which potential hazards must be controlled, and the need to include risk-based hazard assessment. This hazard assessment will identify a series of significant harm, and should be reflected in the HACCP plan.
 
2. GMP
"GMP" is an abbreviation of the English Good Manufacturing Practice, the meaning of Chinese Good Manufacturing Practices, autonomy is a special emphasis on product quality in the manufacturing process and the health and safety management system. It is a set of mandatory standards in the pharmaceutical, food and other industries, requiring enterprises to achieve health quality requirements from raw materials, personnel, facilities, equipment, production process, packaging, transportation, quality control and other aspects of the relevant state laws and regulations, form a set of operational practices to help enterprises to improve corporate health environment, to detect problems in the production process.
 
3. IFS
IFS: international food supplier standards, food retailer organizations in Germany and France for food suppliers to develop quality systems auditing standards, issued in 2001, the Federation of German Trade bodies to the world, generally by the German and French retailers accepted, require suppliers to many well-known European supermarket groups in selecting food suppliers through the IFS audit. The standard in European countries such as Germany and France, more influential. IFS is also one of the quality system standards recognized by the International Federation of food retailers.
 
IFS: (International Food Standard) in the fifth chapter clearly described in the application and processing of the metal detector.
 
 
 
4. Stainless steel classification
Our common stainless steel generally include: 304,316. 304 stainless steel, usually the most commonly seen is a common type of stainless steel, which is widely used to produce good overall performance requirements (corrosion resistance and formability) of equipment and parts, often used in medicine, food and other industries. Such characteristics of stainless steel is non-magnetic, can not change its organization by the heat treatment method, good workability, and because of containing alloy elements - nickel, the corrosion resistance is better than the other two types of stainless chromium nickel-free only, not high temperature. The corresponding Chinese steel number 1Cr18Ni9.
 
The 316 equivalent 25Cr26Ni, to high temperature of 1,300 degrees, type 316 stainless steel with aluminum, thus the corrosion resistance in marine and chemical industrial environment is much better than the 304 stainless steel.
 
The benefit of using stainless steel:
 
• Good corrosion resistance and beautiful;
 
• Health;
 
• Durability;
 
• High temperature and fire resistance, good workability;
 
• Good mechanical properties;
 
• Green products: stainless steel products are 100% recycled, even to the end-of-life, there is still residual value.


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