FAQFAQ

A: Similar to sucrose in flavor and texture, maltose is often used in food products that contain low calories, fats, and sugars. Under hydrogenation process, maltose can be further extracted from starch. With sweetness degree approximately 0.9 times that of sucrose, maltose is relatively fresh in texture. Not easy to be broken down by bacteria residing in human mouth, maltose is good for those who are concerned about their personal oral hygiene. Not easy to be absorbed by human bodies, maltose is also good for diabetic patients who must maintain their glucose at a normal level. With great heat tolerance and chemical stability, maltose won't get burnt or turn brown like sucrose does. With low hygroscopicity, high melting point and great chemical stability, crystalized maltose can be used in high-class chocolates, candies, and ice cream cones. It can also be used in food product like ice-cream cones to reduce overall oil usage generated from emulsification.

A: HACCP is a short term for "Hazard Analysis Critical Control Point"
HACCP is a food safety system which focused more on preventive measures than occasional product sampling. Currently, HACCP is a globally acknowledged food safety system mainly applied to food industry and restaurant industry, with its applicable scope further extended to pharmaceuticals, cosmetics, and fruit & vegetable cleaning products.

HACCP Analysis
• HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
• CCP = Critical Control Point is a point, step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable (critical) levels.
   
Basic Feature
• HACCP is a safe quality guarantee system.
• HACCP emphasizes that prevention is always better than cure.
• HACCP is not a perfect system.
• HACCP is designed to reduce food hazards.
• HACCP is implemented based on SS0P GMP.

A: ISO is a short term for International Organization for Standardization. Founded on 23 February 1947, ISO is headquartered in Geneva, Switzerland. It brings together experts to share knowledge and develop voluntary, consensus-based, market relevant International Standards that support innovation and provide solutions to global challenges.

Content
ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety. It is a general derivative of ISO 9000.
ISO22000 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption

The ISO 22000 international standard specifies the requirements for a food safety management system that involves the following elements:
• Prerequisite Programs (GHP)（ GHP ）
• HACCP Principles
• System Management