HACCP
What is HACCP? HACCP (Hazard Analysis and Critical Control Point) is an international standard for hygiene management to ensure food safety. It refers to a system that analyzes the hazards that can occur at each process from raw material acceptance through processing and shipping, and continuously monitors and records the especially important processes (Critical Control Points). Unlike the conventional sampling-inspection type, it is a process-management-type system, so it is widely adopted internationally and is an important system that also becomes a condition for import/export and for dealings with major distributors. Characteristics and background of HACCP Origin: It began in the 1960s when NASA introduced it to ensure the safety of space food International standardization: In 1993 the Codex Committee (FAO/WHO) established the international standard Mandatory in Japan: From June 2021, hygiene management based on HACCP became fully mandatory for all food businesses System: It consists of 7 principles and 12 procedures such as identifying hazards, setting critical control points, monitoring, keeping records, and corrective actions Ensuring trust: HACCP certification is often a required condition for exports and dealings with major retailers Example of HACCP use at Agriture A system that makes manufacturing conforming to HACCP the basic approach, to ensure trust with domestic B2B customers Related keyword list Food hygiene management Codex Committee GMP (Good Manufacturing Practice) FSSC 22000 ISO 22000 Related articles 7 points for not failing when choosing a domestic dried vegetable manufacturer How to procure commercial vegetable powder in small lots and how to use it Food OEM starting from small lots｜Points and manufacturer selection where even sole proprietors won't fail FAQ Q1. What is the difference between HACCP and GMP? A. HACCP is a hygiene-management system with an emphasis on process control; GMP is a standard with an emphasis on proper procedures for manufacturing as a whole and facility management. The two are in a complementary relationship. Q2. Do small businesses also need HACCP? A. Yes. Since 2021 it has been mandatory for all food businesses regardless of scale. However, a simplified version, "hygiene management incorporating the HACCP approach," is also permitted for small businesses.
