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The HACCP (Hazard Analysis Critical Control Point) System is a preventive management framework that guarantees food safety. This approach recognizes, evaluates, and manages possible hazards at various stages of food production, from sourcing raw materials to manufacturing, processing, cooking, and distribution.
Key Features of HACCP:
- Hazard Analysis (HA): This step involves identifying and evaluating all potential biological, chemical, and physical risks that could lead to issues related to food safety.
- Critical Control Point (CCP): This denotes specific points or processes where preventive actions can be implemented to eliminate, mitigate, or manage food safety risks to an acceptable standard.
Implementation and Legal Framework:
To enhance food safety, the Ministry of Food and Drug Safety (MFDS) in South Korea mandated the implementation of HACCP under the Food Sanitation Act in 2002. The first phase began in August 2003, making HACCP compulsory for six (6) specific product categories:
- Processed fish products (such as fish cakes)
- Frozen marine products (including fish, invertebrates, and flavor-treated processed items)
- Frozen foods (like pizza, dumplings, and noodles)
- Ice cream
- Non-pasteurized beverages
- Retort food products
In December 2006, kimchi cabbage was also included in the list. Additional revisions were enacted in October 2005, instituting HACCP regulations in phases from 2006 to 2012, depending on business size and sales revenue. By 2014, the Food Sanitation Act was revised to incorporate eight (8) more food categories:
- Snacks and candies
- Breads and rice cakes
- Chocolates
- Fish sausages
- Beverages
- Instant foods
- Noodles and instant fried noodles
- Special-purpose foods
The gradual enforcement of these regulations continued until 2020, focusing first on businesses with annual revenues surpassing KRW 10 billion.
Encouraging HACCP Certification:
MFDS promotes consistent HACCP certification, particularly for foods meant for children such as snacks and candies, while encouraging voluntary HACCP compliance. To support small businesses in implementing HACCP, the Korea Institute for Food Safety Management Accreditation offers customized technical assistance, including free training, HACCP operations guidance, and promotional support.
In Conclusion:
HACCP implementation is a crucial framework for food safety management systems, ensuring potential risks are identified and controlled throughout the food production. With increasing Regulatory requirements and support from food safety authorities, HACCP remains a key compliance standard for food producers worldwide. Manufacturers are encouraged to consult Regulatory experts like Freyr to overcome compliance challenges and achieve HACCP certification seamlessly.