DOORIDOORI

HACCP is an English abbreviation for Hazard Analysis and Critical Control Point, and is called HACCP or Food Safety Management Certification Standard. In other words, HACCP refers to food safety management system to prevent hazard for defense. The HACCP is a system that can provide consumers with safe and healthy products by analyzing situations in which biological, chemical and physical factors may be possible in the process of food processing and blocking the occurrence of factors in order to create them in advance.

HACCP, or Hazard Analysis and Critical Control Points, is a scientific hygiene management system for ensuring food safety through autonomous, systematic, and effective management by identifying hazards that may occur at each stage until final consumers eat them through raw materials, processing, preservation, distribution, and cooking. ​HACCP is recognized as the world's most effective and efficient food safety management system and is highly recommended by the United States, Japan, the European Union, and the International Organization (Codex, WHO, FAO) to all foods.