1.1 本规程阐述了在实施和管理大麻消费品危害分析关键控制点（HACCP）系统时应遵循的原则。本规程不适用于大麻工业产品（例如大麻产品）。 1.2 单位- 以国际单位制表示的数值应视为标准值。本标准不包括其他计量单位。 1.3 本标准并非旨在解决与其使用相关的所有安全问题（如有）。 本标准的用户有责任在使用前制定适当的安全、健康和环境实践，并确定监管限制的适用性。 1.4 本国际标准是根据世界贸易组织技术性贸易壁垒（TBT）委员会发布的《关于制定国际标准、指南和建议的原则的决定》中确立的国际公认标准化原则制定的。 ====意义和用途====== 5.1 本规程为开发和实施HACCP系统提供了一般指南，用于生产大麻消费品的操作，以将危害（生物、化学或物理）预防、控制或最小化到可接受的水平。HACCP系统在正确实施和遵循时可以防止消费者伤害。

1.1 This practice addresses the principles to follow when implementing and managing a Hazard Analysis Critical Control Point (HACCP) system for cannabis consumable products. This practice is not intended for cannabis industrial products (e.g., hemp products). 1.2 Units— The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard. 1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee. ====== Significance And Use ====== 5.1 This practice provides general guidelines for the development and implementation of a HACCP system for operations that manufacture cannabis consumable products to prevent, control, or minimize hazards (biological, chemical, or physical) to an acceptable level. A HACCP system can prevent consumer harm when implemented and followed correctly.