Anlmal,Plant and Flsherles Quarantine and Inspection Agency

The concept of HACCP HACCP : Hazard Analysis Critical Control Point Sanitary Control For Livestock Products, Animal Feed and Farm • HACCP is an abbreviation of Hazard Analysis Critical Control Point and is pronounced as『haesup』. • The HACCP system is a prior hazard control technique to analyze hazard likely to have harmful influence on the sanitation of livestock products during the whole processes such as raising, slaughter, processing, packing and distribution of livestock and to control it scientifically, systematically and intensively by setting critical control points at a stage which can prevent/remove such hazard or secure safety. HA(Hazard Analysis) A process to grasp and analyze biological, chemical and physical hazard to enable generation and mixing in the ingredients and processes • Biological hazard: Pathogenic microorganisms such as Salmonella, Listeria, etc. • Chemical hazard: Chemicals such as animal medicines, agricultural chemicals, dioxine, etc. • Physical hazard: Foreign materials such as fur, metals, injection syringes, etc. CCP(Critical Control Point) A stage, course or process to secure safety of livestock products by preventing/removing hazard or reducing them below allowable levels • Suppression or reduction of the proliferation of pathogenic microorganisms through temperature control(disinfection, sterilization process temperature, custody temperature), etc. during production of products • Exclusion of the mixing of metallic foreign materials from products through metal detector management Features of HACCP Division Features Sanitation control methods Hazard factor control Quickness Required costs Product safety manager HACCP sanitation control systems Prior prevention of hazard Securement of perfectness of whole products Process control(important control point control, CCP) Hazard factor control via analysis Immediate measures taken as necessary Low operation costs after introducing systems Unskilled personnel possible Existing sanitation control systems Post-control of hazard Minimization of defect rate in the final products Control and inspection of final products Control of prescribed hazard only Long time required for tests and analysis Lots of costs required for tests and analysis Skilled personnel only possible