An Analysis On Influencing Factors Of The Will Of Food Processing Enterprises To Pass The Attestation Of HACCP

As science and technology change rapidly, the knowledge of people continue to improve, and the rights awareness increases. They pay more attention to food production, and the level is also more and more detailed, which include the procurement of raw materials, raw materials processing, product packaging, transport, and product sales. The effect of unsafe food on human body is long-term lag, and easily leads to chronic diseases, in addition to food safety accidents frequently occur, such as the event Clenbuterol, the event of Tonyred, poisonous milk, severe blow to consumer confidence. To improve the confidence of public, enterprises should accept consumer’s supervision, and links in the production chains should become more transparency, which become the food processing enterprises whether can survive long-term or not. HACCP (Hazard Analysis Critical Control Point) is developed by Pierce Bo ’s alliance with the United States National Aeronautics and Space Administration (NASA) and the United States a military Laboratory (Natick area) in1960s, which establish tot provide safe and reliable food to the astronauts.. In some European countries, such as America, Europe, UK, Australia and Canada, in order to ensure food safety, the HACCP system becomes the market entry criteria. Many world authoritative organizations which include WHO, FAO Nutrition Committee agree that the most effective guarantee food safety management system is a HACCP system. The HACCP system is not a stand-alone operation. The operation of HACCP relates to the food business activities of the various links. From raw materials procurement, transportation until the raw material storage, but also includes the production processing and reprocessing and reworking, packaging, warehouse storage, to the final finished product delivery and transportation, the entire management process of every link will through biological, physical, chemical hazards, then find out the critical control point. Hazard analysis and critical control point is the key link of HACCP system implementation, and relates to the production activities of each link. In this paper, by using the Logit regression model which based on the data from Hunan industrialization leading enterprises studied the effect of food processing enterprises through the HACCP certification willingness, and propose policies and recommendations.