(1) Background

HACCP (Hazard Analysis Critical Control Points) is a combination of HA (Hazard Analysis) and CCP (Critical Control Point: Critical Control Points), and is called 'Hazard Analysis Critical Control Points'. HACCP started in the United States as a methodology for manufacturing safe food by deriving hazardous factors that can affect the human body and managing the hazardous factors derived efficiently, and is now widely spread around the world.

(2) Benefits of HACCP Certification

• Enhancing the food safety: By conducting hazard analysis, it is possible to objectively and scientifically evaluate and manage the existing manufacturing and cooking methods, and clearly deduce the targets to be managed.
• Reinforcing competitiveness: By implementing HACCP, the purchase of safe food material, safe manufacturing, safe food processing and safe food distribution can be achieved and thus the company has a competitive edge based on consumer trust and confidence. In addition, it is possible for creating substantial profits by reducing defective and returned products, enhancing productivity, and extending the shelf-life from systematic management and continual development in various fields such as the production environment, workers and production facilities.