Food and Livestock Product Safety Management Certification Standards (HACCP Standards of Food and Livestock)

The regulation establishes the comprehensive standards for the application, operation, and education/training regarding the Hazard Analysis and Critical Control Point (HACCP) system for food and livestock products in South Korea. It is designed to prevent hazards during the manufacturing, processing, cooking, sorting, packaging, subdivision, distribution, and sale of foods and livestock products. The regulation defines the requirements for designating HACCP-certified establishments, including prerequisite programs, HACCP plans, and specific criteria for "Smart HACCP" (automated monitoring systems) and "Global HACCP" (integrated safety management systems). It also outlines the procedures for certification application, evaluation, periodic inspection, and the revocation of certification.

Contents

Chapter 1 General Provisions

Chapter 2 HACCP Application System and Operation Management

Chapter 3 Education and Training for HACCP Certified Business Operators, etc.

Chapter 4 Preferential Measures and Re-examination Period

Appendices