HACCP is a mark that is only given after analyzing risk factors that may have a harmful effect on food hygiene during production,
manufacturing, and distribution, and setting important management points at the stage of analyzing these hazards to secure safety.

Risk factor analysis means "predicting a certain risk in advance and grasping the risk factors in advance",
and an important management point implies "an item that must be managed."
In other words, HACCP refers to a proactive food safety management system to prevent harm.

The HACCP system refers to systematic regulations to scientifically analyze situations in which biological, chemical,
and physical hazards may occur in the process of making food, livestock,
and feed, and to supply safe and clean products to consumers by blocking conditions for hazards in advance.