HACCP Overview
HACCP stands for Hazard Analysis and Critical Control Point. This is a hygiene control method to ensure safety.
Preliminary analysis of microorganisms and other hazards that may occur in food production and processing processes
Control what measures can be taken at what stage of the manufacturing process to obtain safer products
Hazard Analysis is the preliminary analysis (Hazard Analysis) of potential hazards such as microbial contamination that may occur at any stage of the food manufacturing and processing process. In other words, HACCP is a hygiene management method to ensure food safety.
HACCP is recognized worldwide as the most effective and efficient food safety management system, and the United States, Japan, the European Union, and international organizations (Codex, WHO, FAO) actively recommend the application of HACCP to all foods.
HACCP Configuration Requirements
HACCP operates effectively when SSOPs (Hygienic Standard Operating Procedures) are followed in facilities and equipment that can produce food hygienically, i.e., under GMP conditions. This is because the HACCP system is a centralized control system that identifies and concentrates on the key control points under the prerequisite that basic sanitation controls are effectively implemented.
Since the HACCP system cannot operate efficiently without prior GMP and SSOP (Sanitary Standard Operating Procedures), GMP and SSOP (Sanitary Standard Operating Procedures) are the prior requirement programs for HACCP application.
If a plant is unable to fulfill the conditions of a prior requirements program (GMP, SSOP), it will be difficult to execute a HACCP management plan that addresses scientifically and technically complex safety-related issues. Failure to administer the appropriate prior requirements will make hazard factor analysis more difficult and may result in more or fewer mandatory control points.
HACCP Plan (HACCP Control Plan)
Analyze hazards in all production processes, identify critical control points, establish preventive measures for each control point based on critical limits, establish monitoring procedures, establish procedures to prove that the system is working properly, and maintain records to substantiate the system.
SSOP (Sanitation Standard Operating Procedures)
Sanitation of water used, cleaning and sterilization of machinery and equipment, prevention of cross-contamination, disinfection and sterilization of hands, health management of employees, prevention of contamination of food by foreign substances such as harmful or toxic materials and foreign metal objects, splashes and drips, etc., maintenance of toilet cleanliness, removal of insects and insect pests, etc.
GMP (Good Manufacturing Practices)
It is a guideline for producing products of a certain quality, and it indicates the objectives and targets of management, and the methods to achieve them are left to each factory.
Procedures for applying HACCP
The procedures to be followed when promoting the application of HACCP in food production/processing companies and group meal facilities are as follows
Composition and role assignment of HACCP promotion team
1. formation of HACCP team
Formed a team to lead the establishment and operation of the HACCP system
Comprised of staff from diverse fields such as quality control, production, general affairs, and research and development
Assign specific roles to the team leader and each team
2. development of sanitation management system
On-site sanitation inspections and facility/equipment improvements
Check the current status of facilities and equipment necessary for the hygienic production and preparation of food products.
Improvement of GMP and SSOP construction and operation
3.Development and implementation of prerequisite programs
Creation of standards for facilities and equipment, sanitation, storage and transportation, inspection, collection programs, etc.
After implementation in the field, identify problems and revise standards
4.Product and process documentation
Prepare product descriptions including product ingredients, specifications, expiration dates, uses, etc.
Prepare manufacturing process drawings, workshop floor plans, equipment system drawings, and water and drainage system drawings.
Utilize these materials as the basis for hazard analysis.
5.HACCP plan development
Conduct hazard factor analysis for each raw material and process
Establishment of CCPs, control criteria, monitoring methods, and remedial measures
6.Documentation of HACCP management standards
Team composition, product description, process diagram, hazard analysis
Establishment of CCPs, management criteria, and monitoring methods
Procedures for remedial action, verification, training, and record keeping
7.Training and pilot operations
Provide training for employees, managers, and team members
On-site testing of the formulated HACCP plan
Conduct validity assessments
8. full-scale operation of HACCP system
Implement improvements based on evaluation results
Full-scale operation of the system begins.
Apply for HACCP certification to the Food and Drug Administration with one month's operational results.
HACCP 7 Principles 12 Procedures (Procedural Principles)
Comprehensive farm HACCP information
Hygiene management system for safe livestock production
What is Farm HACCP?
Farm HACCP is a certification system for improving sanitation management on livestock farms. It has the following features
- Hygiene management system based on hazard factor analysis
- Management visualization through continuous recording and checking
- Establishment of critical control points at each stage of the production process
- Implementation of science-based hygiene management
Advantages and disadvantages of acquiring
Advantages
- Improved safety of produce
- Increased credibility with business partners
- Management Efficiency
- Improve employee hygiene awareness
- Improvement of brand value
demerit
- Cost burden at the time of introduction
- Increased record-keeping effort
- Need for employee training
- Support for periodic renewal reviews
Applicable Item List
siccation
Beef, pork, poultry
meat processing industry
Ham, sausages, yangnyeom meat, ground processed meat products
oil refining industry
Milk (low-fat milk), fermented milk, cheese, processed milk, butter, ice cream
Processing of individual packages of meat
cut individual meat
Compound feed mills
Beef cattle, dairy cattle, swine, poultry, fish, other
Certification Criteria
Basic Requirements
- Maintain a general sanitation program
- HACCP plan development and implementation
- Record keeping and verification
Specific Requirements
- Establishment of hygiene management system
- Establishment of critical control points and management criteria
- Establish monitoring methods
- Establishment of remedial measures
Effects of introduction
Management Effectiveness
- Increased Productivity
- Decrease in accident rate
- Expansion of business partners
- Management Efficiency
Effectiveness in terms of sanitation
- Improvement of food safety
- Raising employee awareness
- Maintaining farm cleanliness
- Reduced risk of disease outbreak
International HACCP Comprehensive Information
Food safety management system based on international standards
What is International HACCP?
International HACCP is an international food safety management system developed by the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO):
- Abbreviation for Hazard Analysis and Critical Control Point
- Internationally recognized scientific food safety management practices
- Preventive control of hazards in all manufacturing processes
- Adopted as a standard in global food trade
Advantages and disadvantages of acquiring
Advantages
- Expanding opportunities to enter international markets
- Earning the trust of global business partners
- International assurance of product safety
- Optimize quality control costs
- Improve international competitiveness in food safety
demerit
- Increased installation and maintenance costs
- Need to develop human resources to meet international standards
- Burden of detailed documentation and record keeping
- Compliance with periodic international audits
Applicable Item List
primary products
Agricultural products, livestock products, marine products, dairy products
processed food
Canned foods, frozen foods, retort pouch foods, dairy products, meat products, processed marine products
beverage
Soft drinks, alcoholic beverages, mineral water
Food ingredients
Additives, flavorings, seasonings, food ingredients
Packaging Materials
Food packaging, containers and packing materials
Certification Criteria
The Seven Principles
- Perform hazard analysis
- Determination of Critical Control Points (CCPs)
- Establishment of management standards
- Establish monitoring methods
- Establishment of remedial measures
- Establish verification method
- Documentation and record keeping
12 procedures
- Formation of HACCP team
- Clear product description
- Identification of intended use
- Creation of manufacturing process diagrams
- Confirmation of process drawings on site
- Application of the Seven Principles
Effects of introduction
Business Benefits
- Strengthen competitiveness in international markets
- Expansion of tradable markets
- Reduce risk of product recall
- Improvement of brand value
Administrative benefits
- Compliance with international food safety standards
- Realization of systematic quality control
- Increase employee safety awareness
- Enhanced traceability