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HACCP

HACCP (Hazard Analysis and Critical Control Points) Overview

HACCP is the acronym of "Hazard Analysis Critical Control Points," also known as "HACCP," and the Ministry of Food and Drug Safety translates it into "Food Hazard Critical Control Standards." HACCP consists of risk analysis (HA) and critical management points (CCP), where HA finds, analyzes, and evaluates potential risk factors, and CCP refers to the management points that should be focused on to prevent, remove, and secure safety. Overall, it identifies the risk factors that may occur at each stage from the production of raw materials of food called HACCP to the manufacturing, processing, preservation, and distribution stages until consumption by the final consumer. It can be said to be a scientific hygiene management system to ensure safety of food through independent, systematic, and efficient management by determining important management points for intensive management.
HACCP (Hazard Analysis and Critical Control Points) Feature and backgrounds
recently, food poisoning bacteria such as Salmonella, pathogenic E. coli O-157, Listeria, and Campylobacter have been frequently detected in imported meat, frozen foods, and ice cream. Harms caused by pesticides or residual water drugs, antibiotics, heavy metals and chemicals (packaging materials (DOPs), vegetable hydrolyzed proteins (MCPDs), dioxins, etc.) are also widespread. Therefore, there are growing concerns that Korea is also not a safety zone for these hazards, and interest in securing food hygiene safety is increasing socially. Therefore, HACCP, a new hygiene management technique that can effectively control these hazards, has been introduced and applied based on legal grounds or is being promoted. Moreover, since countries such as the EU and the United States already require the application of HACCP to some foods imported into their country, the introduction of HACCP is urgently required to secure export competitiveness.

HACCP (Hazard Analysis and Critical Control Points) Contents

No. Title
1 HACCP Teaming (Procedure 1)
It is to form a HACCP team that will take the lead in developing the HACCP management plan. Since the introduction and successful operation of HACCP have a decisive impact on the CEO's willingness to execute, it is desirable to include direct participation of the CEO, and it should include key personnel.
The size of the HACCP team is not constant because it varies depending on the conditions. The HACCP team leader is recommended to be the chief manager of the establishment (operator or plant manager), and the team member shall be the manufacturing, work manager, facility official officer, storage manager, food hygiene-related quality manager, and worker health manager. They must receive HACCP training in accordance with the relevant regulations and have a certain level of expertise.
2 Complete product manual (Procedure 2)
It is to prepare a product manual that describes the overall handling of the product, including the type, characteristics, raw materials, ingredients, manufacturing and distribution methods of each food handled.
The product description shall include product name, product type and nature, product manufacturing report date, author and production date, ingredient (or ingredient) mixing ratio and manufacturing (or cooking) method, manufacturing (packaging) unit, specifications, storage and distribution (or distribution) period, packaging method and materials, labeling, and other necessary matters.
3 Confirmation of use (Procedure 3)
It is to identify the intended use and target consumers of the food. The predictable methods and scope of use, such as whether the food is consumed as it is or after heat cooking, the cooking processing method, and whether it is used as a raw material for other foods, should be clarified.
It is also necessary to predict who and how the food is used. Target consumers (e.g., children, the elderly, immuno-related patients, etc.) who are susceptible to hazardous substances that may be included in the product should be identified.
4 Write process flow diagram (Procedure 4)
The HACCP team identifies all process steps from the warehousing of raw materials directly managed by the establishment to the shipment of finished products, prepares a flow diagram, and outlines the main processing conditions for each process. At this time, it is desirable to clearly organize the processing methods for each manufacturing process in a table.
Create a workshop floor plan showing the layout of compartments, machinery, equipment, etc., product flow process, worker movement path, cleaning and disinfection tank location, doors and windows, air conditioning system diagram, water and drainage system diagram.
5 Process flow chart on-site verification (Procedure 5)
It is to verify that the prepared process flow chart and floor plan are consistent with the site. In order to confirm whether the process flow chart and floor plan are the same as the actual work process, the HACCP team shall verify each step of each process at the work site by checking it directly.
It is very important to maintain accuracy because the purpose of preparing process flow and floor plans is to identify all conditions and points where hazards may occur in each process and workplace. If a change is required as a result of the on-site inspection, the process flow chart or floor plan shall be modified.
6 Hazard analysis (HACCP 7 Principles-1 Principles)
The first principle for the development of the HACCP management plan is to conduct risk factor analysis. Hazard analysis shall be carried out by the HACCP team, which shall be carried out by classifying raw materials and subsidiary materials identified in the product manual and by process/stage identified in the process flow diagram. Hazard analysis can be performed in three stages as follows.
Hazard Analysis You can use epidemiological investigation data related to the food, business pollution survey data, working environment conditions, employee field surveys, preservation tests, microbial tests, related regulations, and related research data, and information on the existing work process can be used. This information can be used not only for listing hazards, but also for special verification (reassessment) of HACCP plans, establishment of improvement measures in case of deviation from threshold criteria, and search for countermeasures in case of unexpected hazards.
Hazard analysis is quite difficult and time consuming because it requires all the various technical and scientific expertise related to the food and business, but it is an important process that must be thoroughly carried out because an effective HACCP plan cannot be established without accurate hazard analysis.
7 Determination of important management points (HACCP 7 Principles-2 Principles)
At the end of the hazard analysis, important management points should be determined to manage the potential hazards present in the raw materials or processes of the product. An important management point means the final stage or process in which information on hazards and preventive measures identified in Principle 1 can be used to prevent, remove, or reduce the hazard to an acceptable level. Compared to Critical Control Point (CCP), Control Point (CP) refers to the stage or process in which biological, chemical, or physical factors are managed. It is mainly applied to risk management with low probability or moderate and low severity.
A useful way to determine an important management point is to use the critical management point determination diagram. The critical management point determination is applied to each hazardous element determined as a result of the hazard analysis in Principle 1, and the results are listed in the critical management point determination table.
8 Setting limit criteria (HACCP 7 Principles-3 Principles)
The third principle is to establish a limitation standard for the actions that the HACCP team should take at each critical management point (CCP). Marginal criteria refer to the maximum or minimum that can prevent, eliminate, or reduce biological, chemical or physical hazards to be managed at critical management points to acceptable safe levels.
Marginal criteria shall be expressed by numerical values or specific indicators that can be identified by visual observation or simple measurement for easy identification in the field. For example, product characteristics such as temperature and time, humidity, moisture activity (Aw), chemical characteristics such as chlorine and salt concentration, pH, metal detector sensitivity, and confirmation of related documents are set as limit reference items.
Marginal criteria should be established based on scientific evidence to ensure safety. When determining the threshold criteria, various conditions such as legal requirements and research papers, food-related professional books, expert advice, and basic data for the production process should be considered. For example, when heating a product, the minimum temperature at the center, the minimum time required to cool it to a specific temperature, and the size of metal pieces (foreign substances) that may be found in the product may be set as limit criteria, which should ensure food safety.
9 Establishment of monitoring methods (HACCP 7 Principles-4 Principles)
The fourth principle is to establish monitoring methods to efficiently manage critical management points.
Monitoring is a series of observation or measurement methods performed by employees or mechanically to manage processes that correspond to important management points to operate stably without exceeding the limitation criteria.
10 Establishment of improvement measures (HACCP 7 Principles-5 Principles)
Since the HACCP management plan is a preventive system that identifies and corrects problems in advance before food hazards occur, improvement measures to be taken if the monitoring results exceed the limit criteria should be set in advance to ensure prompt response.
Improvement measures to be taken generally include restoration of process conditions, actions for related foods affected by deviations from marginal standards, identification of the cause of deviations and prevention of recurrence, and changes to the HACCP management plan.
11 Establishment of verification method (HACCP 7 Principles-6 Principles)
The sixth principle is to establish a verification method to ensure that the HACCP system is operating properly. The HACCP team shall establish verification methods to ensure that the current HACCP system is effective in achieving the safety objectives set, that it is implemented as per the HACCP management plan, or that there is a need to change the HACCP management plan. The HACCP team shall conduct verification for the overall re-evaluation at least once a year, and when the HACCP management plan is established and applied to the site for the first time, new information related to the food is generated or the HACCP management plan is changed due to changes in raw materials and manufacturing processes
12 Establishment of verification method (HACCP 7 Principles-7 Principles)
It is to establish an efficient record keeping and document management method for documenting the HACCP system. Record maintenance is an essential element of the HACCP system, and since the operation of the HACCP system without record maintenance is inefficient and the basis for operation cannot be secured, the development and maintenance of records and documents for the operation of the HACCP management plan is required.
One approach to developing a record retention method is to review previously maintained records. The best record keeping scheme should be the simplest one that easily integrates the current work. For example, records related to raw materials can have the simplest format, including who writes records at the time of warehousing, who reviews records before shipment, how long they are kept, and where they are stored.

HACCP (Hazard Analysis and Critical Control Points) Introduction Effectiveness and Necessity

  • When receiving HACCP certification, the following effects can be expected.
    1) Raising awareness of food safety and preventing accidents.
    2) Securing the reliability of food by providing safe food to consumers.
    3) Meeting the laws of the country.
    4) Reduction in quality/safety costs.
    5) Reduction of audit by stakeholders.
    6) Provide opportunities for business improvement.
    7) Increase market share.
    In addition, HACCP is an effective system that can prepare food safety measures in preparation for the Product Liability Act (PL Act), which is scheduled to take effect in July 2002.
The U.S Certification Body is constantly striving to become an excellent client-satisfied company by securing sincere and experienced judges to enable domestic and foreign companies to implement internationally recognized HACCP.