HACCP(Hazard Analysis and Critical Control Point)
Over the green circles.
“Hazard Analysis” means “assessing hazards by predicting certain harm in advance” and “Critical Control Point” means “the point which must be managed”. HACCP is a food safety management system which is pre-preventive to avoid hazards.
HACCP is a systematic regulation to scientifically analyze the situations where biological, chemical and physical hazards can occur in the process of food production and to provide safe and clean products to consumers by preventing the occurrence of risk factors in advance.
What is HACCP?
It is a scientific sanitation management system which identifies the risk factors that may occur at each stage from raw materials of food to production, processing, preservation, distribution, and cooking stages before the final consumer consumes, and decides the Critical Control Point and manages the risk factors in self-regulating, effective and systematic ways to ensure food safety.