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Understand the purpose

of HACCP correctly

and adopt it early.

On June 13, 2018, a partial amendment to the Food Sanitation Act

and related laws was enacted, including the institutionalization of HACCP. As a result,

all food business operators are required, from June 2021,

HACCP implementation is now mandatory.

HACCP is a food safety management system originally developed in the 1960s by the United States

to ensure the safety of food for astronauts during the Apollo program.

The acronym stands for Hazard Analysis Critical Control Point,

"Hazard Analysis and Critical Control Points."

In short, it involves predicting and analyzing potential hazards — such as microbial contamination or foreign object intrusion — at each stage of the process,

in order to prevent harm before it occurs.

a process control method that naturally prevents hazards.

This system applies to all food business operators involved in the manufacturing,

processing, cooking, and sale of food. What is required by this system

is not 'HACCP certification,' but rather making sanitation management

Purpose of HACCP Institutionalization

Operating Standards for HACCP-Based Sanitation Management

Large food manufacturers, slaughterhouses, and poultry processing facilities

HACCP-Based Sanitation Management

Small-scale operators and businesses handling a wide variety of food types

Sanitation Management Incorporating

HACCP Principles (Flexible Application)

(Restaurants, food service facilities, prepared food/bento manufacturers, food transport/storage businesses, packaged food retailers, etc.)

Most operators fall under this category.

※This page is based on information available at the time of publication.

※The terms 'Former Standard A' and 'Former Standard B' have been replaced with

'HACCP-Based Sanitation Management' and 'Sanitation Management Incorporating

HACCP Principles,' respectively.

Clarify your current hygiene practices (handwashing,

cleaning methods, etc.) and menu-specific hygiene

requirements (refrigeration, heating).