HACCP(Hazard Analysis and Critical Control Points) 
It is a system for identifying and assessing hazards at every stage — from the procurement of raw materials, manufacturing, processing, and cooking to distribution — and implementing critical control measures to prevent harmful substances from entering the food or to protect it from contamination.
HACCP Seven Principles
1 Hazard Analysis
Identify and evaluate biological, chemical, and physical hazards that may occur in each step of food production, processing, storage, distribution, and preparation.
2 Critical Control Point (CCP) Identification
Identify control points where hazards can be effectively managed.
3 Establish Critical Limits for Each CCP
Set criteria to ensure hazards are controlled at each CCP.
4 Monitor CCPs
Continuously monitor each CCP to ensure the critical limits are met.
5 Recordkeeping for Corrective Actions
Record and maintain the results of CCP monitoring and any corrective actions taken.
6 Corrective Actions
Take prompt action if critical limits are not met at any CCP.
7 Preventive Actions
Implement measures to prevent recurrence and ensure CCP criteria are consistently met.
- Areas of mandatory application of HACCP
-
Application Industry Applicable Product Types Food HACCP
(Mandatory application types)Fish paste, frozen aquatic products (various fishcake types, processed seafood, etc.), frozen foods (dumplings, pizza, etc.), ice cream, non-carbonated beverages, retort foods
Pickled radish, instant processed foods (soondae)
Manufacturers with annual sales exceeding KRW10 billion
Fish sausage, beverages, chocolate products, specialty foods, confectionery and snack types, bottled and packaged rice cake, noodles, soup-based noodles, instant convenience foodsLivestock HACCP
(Mandatory application types)Slaughterhouses (meat slaughter, poultry slaughter, egg slaughter)
Individual meat product packaging
Meat packaging and processing businesses
If you want to see more ?
CUSTOMERS
