The Hazard Analysis and Critical Control Point System (HACCP) is an operating method that enables companies to identify the safety risks of the food that is produced.
In general, the HACCP system includes requirements related with facilities’ management, hygiene practices, manufacturing equipment handling, processing and packaging, water handling in production, storage and transportation, audits and other procedures.
Trade barriers are accepted as legitimate since the aim is to ensure that food does not constitute a hazard
In Korea, the HACCP system is regulated by the Food Sanitation Act, which it recommends for certain production plants and renders it mandatory for others. The HACCP system is mandatory for products such as processed fish products, frozen fish, seafood and byproducts, pizzas, frozen meatballs and noodles, frozen snacks, beverages not subject to any evaporation process and sterilized cabbage in sealed condition.
Food manufacturing companies have several obligations. First, they must set up a team to implement/monitor HACCP compliance, where every member of the team has specific functions. Second, they must specify the characteristics of the food: name, type, form, ingredients and additives, final product standards, storage and distribution precautions, date of expiry and packaging material, among others. Then, they must identify their products’ consumers: define the type of consumer and the consumption methods (for example, if the food must be heated or not before consuming).
They must also prepare a flow chart of the procedures for each production unit, work area distribution, ventilation and public services. They must also review all types of potential hazards (biological, chemical and physical for each additive and ingredient), determine the critical control points and their monitoring and control methods, develop audit and procedure methods and prepare the pertinent documentation and a record keeping method.