HACCP

HACCP stands for Hazard Analysis and Critical Control Point, also known as food safety management certification standards.

HAHzard Analysis

Analysis of biological, chemical, and physical hazards, such as pathogenic microorganisms, that may occur in raw materials and processes

CCPCritical Control Point

Focus on processes or steps that can prevent, eliminate, or reduce hazards to acceptable levels

HACCP Application Targets (Food)

• Food Manufacturing and Processing Industry
• Food Manufacturing and Processing Industry (Transport and Catering)
• Food Manufacturing and Processing Industry (Alcohol Production)
• Instant Food Sales and Processing Industry
• Food Additive Manufacturing Industry
• Health Functional Food Manufacturing Industry
• Group Catering Food Sales Industry
• Group Catering Establishments
• Rest Area Food Service Operations
• General Food Service Operations
• Contracted Catering Operations
• Bakery Operations
• Food Repackaging Industry
• Other Food Sales Industry
• Food Freezing and Refrigeration Industry

Effects of Implementing HACCP

• Establishment of a Systematic Hygiene Management System

  It is possible to establish a systematic hygiene management system that moves away from traditional government-led hygiene management towards autonomous hygiene management

• Hygienic and Safe Food Manufacturing

  By scientifically identifying anticipated hazards and effectively controlling them, it becomes possible to produce food that is hygienic and sufficiently safe

• Promoting Efficiency in Hygiene Management

  Maximizing the Efficiency of Hygiene Management Systems by Focusing Proactively on Critical Control Points rather than Managing Every Stage Broadly

• Focused Hygiene Management

  HAInitially, implementing HACCP is expected to require significant manpower and budget increases for facility and equipment improvements, as well as focused management. However, in the long term, benefits such as reduced personnel, decreased management factors, lower product defect rates, reduced consumer complaints, and decreased returns and waste can be expected. Ultimately, this can lead to economic benefits

• Improving Company Image and Enhancing Reliability

  In HACCP-certified establishments, attaching the HACCP mark to products and advertising this fact enhances the company's image and credibility among consumers

• Providing Safe Food to Consumers

  Products produced through the HACCP system can be considered to maximize safety assurance, allowing consumers to consume them with confidence

• Providing Opportunities for Food Choice

  Consumers can make informed decisions and choose safe food by evaluating the displayed HACCP mark on products

SMART HACCP

A comprehensive HACCP management system in food manufacturing factories integrates ICT (Information and Communication Technology) to digitize records and data, enabling real-time management through automated monitoring of Critical Control Points (CCP) processes

Establishing Standard Modules and Automated Equipment for Smart HACCP Systems / Setting up Data Transmission Equipment for Collecting Data such as Heating, Cleaning/Sanitizing, and Metal Detection

The difference between HACCP and Smart HACCP

Production Process

Raw Material Receiving

Preprocessing

Heating / Sterilization

Metal Detection

Product Dispatch

Expected Effects of Smart HACCP

• Exemption from Unscheduled HACCP Audits
• Bonus Points for HACCP Renewal Audits
• Systematic Document Management and Operational Efficiency
• Improvement in Finished Product Quality

Smart HACCP Final target system

IoT and ICT-based Automation of Real-time Critical Control Point (CCP) Monitoring

Various Record Document Digitization Enables HACCP Data Collection, Management, and Analysis