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About HACCP

HACCP, aka The Standards of Food Safety Management Accreditation, stands for Hazard Analysis and Critical Control Point.

Hazard analysis is predicting hazards and figuring out in advance what the hazardous factors are. Critical Control Point implies to items having to be managed necessarily. In other words, HACCP is a preventive food safety management system to prevent hazard.

HACCP is a systematic regulation to supply consumers with safe and clean products after scientifically analyzing the biological, chemical and physical hazards in the process of making food and blocking off the hazardous factors in advance.

In conclusion, HACCP is a system to investigate the factors possible to happen in each stage, from raw materials through the stages of manufacturing, processing, preservation, distribution and cooking to consumers’ intake. It is also a scientific hygiene management system to secure the food safety by the self-regulating, systematic and effective management with critical control points determined.

HACCP has been accepted as the most effective and efficient food safety management system all over the world. Moreover, the US, Japan, EU and international organizations (e.g. Codex, WHO, FAO) are highly advised to apply HACCP to all sorts of food.