HACCP is based on the two principles of “Hazard factor analysis” in the HA section and “Determination of critical control points” in the CCP section, as well as “Setting acceptable limits”, “Setting corrective action”, “Monitoring”, and “Recording” of the determined critical control points. It was created by applying the 5 principles of ‘Verification’. 【Hazard analysis and critical control points】 Hazardous factors are identified by analyzing them from three types of risks: biological, chemical, and physical. Management standards and corrective actions are established to eliminate and reduce these factors, and monitoring, recording, and verification are conducted continuously.
HACCP은 HA 부분의 「위해 요인 분석」, CCP 부분의 「중요 관리점 결정」의 2원칙에, 결정된 중요 관리점의 「허용 한계 설정」, 「시정 조치 설정」, 「모니터링」, 「기록」, 「검증」의 5원칙을 적용하여 구성되었습니다.
【위해 요인 분석과 중요 관리점】
위해 요인은 생물적, 화학적, 물리적 3가지 리스크로부터 분석하여 특정하고, 이러한 요인을 제거, 저감시키기 위한 관리 기준 및 시정 조치를 설정하여, 모니터링, 기록, 검증을 연속적으로 실시합니다.
