HACCP

  Meaning of HACCP


 HACCP (Hazard Analysis Critical Control Point) is management system to ensure the safety of food. In Korea, "Priority Management Criteria for Hazardous Article to (Livestock) Foodstuffs" is applied in the food sanitation and livestock foodstuff processing regulations. The application of HACCP is being rapidly extended by the food regulators over the world in that the safety of food is ensured by scientific, cost-effective, preventive methods and self-regulating management. As its importance is more emphasized in the international trade, Korea is also expanding HACCP system through the food sanitation and livestock foodstuff processing regulations.
The advanced countries are demanding the safety of both local and imported food by regulating the application of HACCP. Responding to this trend and in order to improve the guarantee of the local food safety, the Ministry for Food, Agriculture, Forestry and Fisheries and Ministry of Health, Welfare and Family Affairs announced "Priority Management Criteria for Hazardous Article to (Livestock) Foodstuffs" and ordered National Veterinary Research & Quarantine service (livestock foodstuff) or Korea Food and Drug Administration to operate "HACCP-applied workplace" system targeting the local food companies. In 2001, the range of this system expanded to all food kinds. The enforcement regulations of Livestock foodstuff Processing Act requires all butchery places to adopt the system.
In order to more effectively guarantee the food safety, a safety management means for the whole food chain should be established and operated rather than simply applying HACCP to the processing places.

  HACCP History - Background


  HACCP was first introduced in 1959 when US National Aeronautics and Space Administration (NASA) asked a food company (Pillsbury) to design and manufacture the first foods for space flights. Later, as food poisoning O157:H7 colon bacillus and other hazardous cause in the food increased explosively, HACCP emerged as an alternative for food sanitation and safety. In 1993 CODEX recommended countries to adopt HACCP as a means to secure the food safety and it is allowed to required the application of HACCP in the food trade after WTO/SPS agreement in 1995. Now the countries are hurrying up to introduce HACCP.


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