WHAT IS HACCP?
HACCP (Hazard Analysis and Critical Control Point) is a hygiene management system to ensure food safety. It scientifically and efficiently assures food safety by analyzing hazard factors that may occur in each process of food production, processing, and distribution, identifying particularly critical control points (CCPs), and continuously monitoring and recording them.
DEFINITION OF HACCP
HACCP IS AN INTERNATIONAL CONTROL METHOD TO ENSURE FOOD SAFETY AND OPERATES BASED ON THE FOLLOWING SEVEN PRINCIPLES
- Hazard Analysis (HA, Hazard Analysis) - Identifies biological (bacteria, viruses), chemical (pesticides, additives), and physical (metal fragments, foreign objects) hazards.
- Identification of Critical Control Points (CCPs) - Identify processes that require special control to prevent hazards (e.g., heating temperature, cooling time).
- ESTABLISH CONTROL STANDARDS - ESTABLISH STANDARDS TO BE FOLLOWED IN CCP (E.G., HEATING TEMPERATURES OF 75°C OR HIGHER AND COOLING OF 5°C OR LOWER).
- Conduct monitoring - Continuously monitor and record whether standards are being followed.
- Implement corrective actions - If an abnormality occurs, promptly identify the cause and implement countermeasures.
- SET UP VERIFICATION PROCEDURES - PERIODIC EVALUATION OF WHETHER THE HACCP SYSTEM IS FUNCTIONING PROPERLY.
- RECORD KEEPING AND CONTROL - KEEP RECORDS OF HACCP IMPLEMENTATION AND KEEP THEM TRACEABLE.
HACCP AND FOOD
HACCP IS A FOOD SAFETY SYSTEM AND IS ESSENTIAL FOR FOOD MANUFACTURERS, RESTAURANTS, AND EXPORTERS. FOOD EXPORTS, ESPECIALLY TO EUROPE, CANNOT BE SOLD WITHOUT HACCP CERTIFICATION.
IS HACCP (HACCP) REQUIRED FOR SAMPLE SALES AND TEST MARKETING?
EVEN DURING THE SAMPLE OFFERING AND TEST MARKETING PHASES, THE IMPLEMENTATION OF HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT) IS RECOMMENDED. PARTICULARLY IN THE FOOD INDUSTRY, IT IS IMPORTANT TO ENSURE FOOD SAFETY, EVEN ON A SMALL SCALE.
WHETHER OR NOT THE IMPLEMENTATION OF HACCP IS LEGALLY REQUIRED DEPENDS ON NATIONAL REGULATIONS AND THE SIZE OF THE BUSINESS. FOR EXAMPLE, IN JAPAN AND THE EU, EVEN SMALL BUSINESSES MAY BE REQUIRED TO HAVE A CERTAIN LEVEL OF HACCP COMPLIANCE. ON THE OTHER HAND, TEST MARKETING AND LIMITED PRODUCTION OFTEN DO NOT REQUIRE FULL HACCP CERTIFICATION, BUT IT IS ESSENTIAL TO INCORPORATE BASIC PRINCIPLES OF SAFETY MANAGEMENT.
Failure to take food safety measures during the sample or test marketing phase increases the likelihood of problems during commercialization. Complaints and recalls due to improper sanitation can also damage the brand's credibility.
THEREFORE, EVEN IF FORMAL HACCP CERTIFICATION IS NOT REQUIRED, IT IS ADVISABLE TO INCORPORATE BASIC HACCP CONCEPTS SUCH AS RAW MATERIAL CONTROL, SANITATION MEASURES FOR MANUFACTURING PROCESSES, AND ALLERGEN CONTROL AS PART OF RISK MANAGEMENT.
WHY SAKE IS EXEMPT FROM HACCP MANDATES
1. high alcohol concentration prevents spoilage
Sake has a high alcohol content of approximately 13-16%, making it a difficult environment for pathogens and microorganisms to grow. In particular, bacteria that cause food poisoning (e.g., Salmonella, E. coli, Listeria monocytogenes) are less likely to survive in an environment with high alcohol concentration, so strict hygiene controls such as HACCP may not be required.
2. heat treatment during the brewing process (hi-ire)
Many sake products undergo a heat treatment called hi-ire, which stops yeast activity and kills microorganisms. Because this process enhances food safety, a rigorous hazard analysis such as HACCP may be deemed unnecessary.
3. low pH and low risk of spoilage
Sake has a relatively low pH and maintains an acidic environment, which reduces bacterial growth. From the perspective of food safety management, neutral to alkaline foods with a pH of 4.6 or higher are prone to bacterial growth, and in many cases HACCP is required, but sake is outside this range and is considered low risk.
4. Japanese Food Sanitation Law Regulations
In Japan, the HACCP system has been mandatory since 2021, but **it only applies to "general food production" and "restaurant industry "**. On the other hand, alcoholic beverages are under the jurisdiction of the National Tax Agency and are often exempt from the Food Sanitation Law. Therefore, the alcoholic beverage industry is not included in the mandatory HACCP scope. However, GMP (Good Manufacturing Practices) and voluntary quality control standards have been introduced.
5. There is a separate control standard for sake production
HACCP is not mandatory for sake production, as the National Tax Agency's Hygienic Control Standards for the Sake Manufacturing Industry apply to sake production, rather than HACCP. This is because sake brewers are often governed by their own quality control standards or guidelines set by industry associations.
WHAT IS THE DIFFERENCE BETWEEN HACCP AND FSSC22000?
FSSC 22000 (Food Safety System Certification 22000) is a food safety management system certification standard based on ISO 22000; compared to HACCP, FSSC 22000 is a more comprehensive management system.
| (data) item | HACCP | FSSC 22000 |
|---|---|---|
| Objective. | Identifying and managing food safety risks | Establishment and certification of food safety management systems |
| Scope. | FOCUS ON MANAGING CRITICAL CONTROL POINTS (CCPS) IN THE MANUFACTURING PROCESS | INTEGRATION OF HACCP + ISO 22000 + PREREQUISITE PROGRAM (PRP) |
| certification system | Not a certification system (management approach) | There is a certification system (third-party audits are required) |
| Eligibility | All food businesses (mandatory) | Mainly food manufacturers and large food-related businesses |
| requirement | SETTING UP AND MANAGING CCPS | Food safety policies, control procedures, internal audits, continuous improvement, etc. |
FSSC 22000 is a system that includes HACCP, but includes more stringent requirements, especially those required for trading in the global market and for supply chain management for major food manufacturers.
WHAT IS THE DIFFERENCE BETWEEN HACCP AND ISO 22000?
DIFFERENCE BETWEEN HACCP AND ISO 22000
| (data) item | HACCP | ISO22000 |
|---|---|---|
| Objective. | Ensuring food safety (process control) | Establishment of Food Safety Management System |
| scope (of a document) | Safety management of manufacturing and processing processes | Entire supply chain (procurement, manufacturing, distribution, sales) |
| regulation | Based on the laws and regulations of each country | INTERNATIONAL STANDARDS (ISO CERTIFICATION SYSTEM AVAILABLE) |
| management method | MONITOR AND CONTROL CCPS (CRITICAL CONTROL POINTS) | HACCP + RISK MANAGEMENT, INTERNAL AUDITS, ETC. |
| Certification | No stand-alone certification system | Third-party certification available |
| Target Company | Food manufacturer/processor | All food-related companies (including distributors, restaurants, etc.) |
HOW TO OBTAIN HACCP (HACCP), INSTITUTIONS
TO OBTAIN HACCP CERTIFICATION, TAKE THE FOLLOWING STEPS
- LEARN THE BASIC CONCEPTS OF HACCP
- Analyze your own food production process
- HACCP PLAN DEVELOPMENT
- Implementation and Auditing
- Be audited by a certification body
- Certification Body
In Japan,
- JAPAN ACCREDITATION BOARD FOR CONFORMITY ASSESSMENT (JAB)
- JAPAN FOOD SAFETY MANAGEMENT ASSOCIATION (JFSM)
- Each local food safety association
provides HACCP certification.
summary
HACCP IS AN INTERNATIONAL STANDARD FOR FOOD SAFETY MANAGEMENT AND IS AN ESSENTIAL COMPONENT OF FOOD EXPORTS, ESPECIALLY TO EUROPE. FAILURE TO OBTAIN HACCP NOT ONLY RESTRICTS EXPORTS, BUT ALSO AFFECTS A COMPANY'S CREDIBILITY. IT IS IMPORTANT TO HAVE THE PROPER KNOWLEDGE AND MEASURES IN PLACE WHEN PLANNING HACCP IMPLEMENTATION.