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

HA(hazard Analysis)+CCP(Critical Control Point)

Hazard Analysis means “predicting hazard and figuring out in advance what the hazardous factors are”, and Critical Control Point implies the meaning - “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 manufacture, processing, preservation, distribution, and cooking to consumers’ intake. And, it is a scientific hygiene management system to secure the food safety by the self-regulating, systematic, and effective management with critical control point determined.

HACCP has been accepted as the most effective and efficient food safety management system all over the world. Moreover, USA, Japan, the European Union, and international organizations are highly advised to apply HACCP to all sorts of food.