certification
HACCP certification
Hazard Analysis and Critical Control Points
1. Definition of HACCP
HACCP certificationis an abbreviation for 'Hazard Analysis and Critical Control Points', and in Korean it is called 'Food Safety Management Certification Standards'.
From the production of raw materials for food to consumption by the final consumer, there are various problems that can occur at each stage.
Biological, chemical, and physical hazardsFind and analyze,
This is an advanced food safety management system that scientifically manages by establishing critical control points (CCPs) that can effectively control this.
2. Practical overview and requirements
1. Legal basis
• Article 48 of the Food Sanitation Act (Food Safety Management Certification Standards): The Commissioner of the Ministry of Food and Drug Safety may establish and announce risk factor analysis and key management standards for each food.
• Article 14 of the Health Functional Food Act: This stipulates matters regarding the application of HACCP in the manufacture of health functional foods.
2. Key Management Requirements
• Prerequisite Management: Creating a basic sanitary environment, including hygiene management, facility and equipment management, water management, and storage and transportation management.
• HACCP Management: Establishment of critical control points (CCPs) through risk factor analysis and establishment of a real-time monitoring system.
3. Small-scale HACCP major application criteria
The criteria for judging small businesses according to the Food and Livestock Products Safety Management Certification Standards (Ministry of Food and Drug Safety Notice) are ‘'take'’ or ‘Number of employees’no see.
Food (including food additives) manufacturing and processing, health functional food manufacturing, livestock product processing:
of the type of processed product in question Annual sales of less than 500 million wonIf or
Number of employees less than 21If
Meat packaging and processing industry:
At the business location Annual sales of less than 500 million wonIf or
Number of employees less than 10If
Other industries (group catering food sales, livestock product transportation, storage, and sales, etc.):
At the business location Annual sales of less than 500 million wonIf or
Number of employees less than 10If
3. HACCP Certification Procedure
HACCP implementation is carried out through a total of 12 procedures, including 5 preparatory steps and 7 main principles.
Preparation Stage (Step 5)
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1HACCP team composition
Team organization and role division for holistic participation.
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2Writing a product description
Detailed description of the product's characteristics, ingredients, expiration date, etc.
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3Check the purpose
Understand how consumers use it, including whether to consume it by heating.
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4Creating a process flow diagram
Schematic diagram of the process from raw material receipt to finished product shipment.
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5On-site verification of process flow chart
Verify that the actual site matches the drawing.
HACCP 7 Principles
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1Application for change of residence status
Prepare visa documents and apply for a change of residence status and alien registration card at the immigration office with jurisdiction.
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2Receiving registration certificate
Once the permit is granted, you will receive your alien registration card.
Issuance period and documents
Duration
Facility maintenance and standard preparation: About 2 to 4 months (varies depending on business size and current status)
Certification Review and Issuance: Within approximately 40 days after application submission (including on-site review and supplementary period)
Total duration: Normally 3 to 6 months It takes about that much.
Key submission documents
HACCP Certification Application Form
Copy of business registration certificate and copy of business license (report)
HACCP Management Standards (Including a risk factor analysis table by product)
Prerequisite Management Standards
Copy of product manufacturing report (existing business operator)
Workplace floor plan (with route indication) and process flow diagram
Why you need a skilled administrative scrivener
HACCP certification is not just about building a facility.
‘The licensing process is a complex one, with extensive paperwork and meeting legal standards at its core.
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1. Securing legal expertise
According to the Administrative Litigation Act, the preparation and execution of documents submitted to administrative agencies are the unique duties of administrative scriveners. Proceeding through an unqualified consulting firm will make it difficult to protect yourself in the event of a legal dispute.
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2. Minimize trial and error
Documents that do not meet the Ministry of Food and Drug Safety's notifications and review standards often result in repeated requests for supplementation. Administrative scrivener shortens the certification period by presenting accurate standards.
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3. Building a realistic system
We design an optimized record system that can be operated by actual field staff, rather than a mere show-off document.
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4. Aftercare response
You can receive support for a management system that takes into account regular investigations and renewal reviews conducted after certification.
HACCP certification goes beyond simply ‘obtaining a mark’.,
This is a process of upgrading our company's system to the next level.
But complex legal standards and extensive paperwork
It often becomes a major obstacle for busy business owners.
Seum Administrative Attorney Firmgoes beyond simple agency,
We deeply understand your production process
Designing the most efficient management route
I will be your partner.
December 29, 2025
Seum Administrative Attorney Firm
Written by: Sangyoon Kim, Administrative Scrivener
Frequently Asked Questions (FAQ)
Q: Do small businesses also need to obtain HACCP?
A: If your sales and number of employees are below a certain level, you may be eligible for the 'small-scale HACCP' standard.
However, if you produce items subject to mandatory regulations, you must obtain certification regardless of scale.
