The Food Safety Certification System

The food safety certification system is a system that helps consumers select safe and trustworthy products. This system aims to verify whether manufacturers or distributors produce and distribute products in compliance with certain quality standards and safety regulations.

 

In Korea, the food safety certification system is widely utilized. Below is a brief explanation of the major food safety certification systems in Korea.

 

1. HACCP (Hazard Analysis and Critical Control Points)

• Overview: HACCP is a management system for food safety that identifies, evaluates, and manages potential hazards in the food industry. In other words, it is a system that aims to prevent and manage risks that may arise during food production and processing processes, in order to provide consumers with safe products.
• Key Steps: HACCP includes steps such as hazard analysis, identification of critical control points, monitoring, and record-keeping. By analyzing risks at each stage and defining critical control points to prevent hazards, the system maintains the safety of the products.
• Related Regulations:
• MFDS Notification No. 2018-54 (amended from MFDS Notification No. 2013-163, 2012-72): This notification provides standards that food manufacturing and processing companies must comply with when implementing and operating the HACCP system. It includes detailed procedures for operating the HACCP system, record-keeping, education, and training. Food Sanitation Act:
• The Korean Food Sanitation Act is legislation related to the manufacture, processing, and distribution of food. According to this law, food manufacturing companies must implement HACCP to maintain food safety. Each company is required to introduce and operate an HACCP system in accordance with this law.HACCP (Hazard Analysis and Critical Control Points)

 

2. ISO Certification (ISO 22000)

• Overview: ISO 22000 is a food safety management system standard developed by the International Organization for Standardization (ISO). This standard provides guidelines for food manufacturing and processing companies to obtain certification for ensuring and managing food safety.
• Key Contents: ISO 22000 includes organizational responsibilities for food safety, risk analysis, application of HACCP principles, continual improvement, and adaptation. Through this, businesses can maintain the safety of their products and provide reliability to consumers.
• Related Regulations:
• Korean Industrial Standard KS Q ISO 22000: ISO 22000 is an internationally recognized food safety management system certification standard, and Korea's KS Q ISO 22000 is the standard applied domestically. Companies complying with this standard have a food safety management system that is internationally recognized.