"Hazard Analysis and Critical Control Point (HACCP)" is part of the Food Safety Management Certification Criteria of the Food Safety Management Act under the Food Safety Management Standards of the Food Functional Foods Act.

"Hazard Analysis (HA)" refers to a series of processes that collects and evaluates information necessary to determine the hazardous elements that affect food and livestock safety and the various conditions that may cause them to exist. "Critical Control Point (CCP)" implies the process of securing the safety of food and livestock products through the prevention and control of hazards in food and livestock products or the reduction of hazards below the acceptable level by applying the HACCP.

[Ministry of Food and Drug Safety Notice]