HACCP stands for “Hazard Analysis Critical Control Point”. Hazard Analysis means ‘predicting hazards in advance and identifying the hazards’ causes in advance’ and Critical Control Point means ‘the items essentially required to control’.
That is, HACCP is a preventive food safety control system that prevents food hazards in advance.
HACCP system indicates the systematic regulation to supply safe and clean products to consumers by analyzing the status that biological, chemical and physical hazardous causes may occur in the process of food manufacturing and blocking potential conditions of hazardous causes in advance.
In conclusion HACCP is a scientific sanitary control system that identifies hazardous elements that may occur in each step from raw materials of food before eaten by a consumer via manufacturing, processing, storage, distribution and cooking steps, and determines the critical control point to control those hazards critically and secures the safety of food through autonomous, systematic and efficient management.
HACCP is recognized as the most effective and efficient food safety control system worldwide and it is recommended actively to apply HACCP to all foods in USA, Japan, EU, international organizations (Codex, WHO, FAO), etc.
Provide consumers with safe food
A product produced through the HACCP system indicates that the stability and sanitation were guaranteed at maximum so that consumers can eat them safely.
Provide the opportunity to select the food
Through the HACCP mark marked on the product, consumers can select safe food by their own decisions.