HACCP recognized establishments in South Korea 1999-2022, by type

* Excluding establishments which were transferred to the Ministry of Agriculture, Food and Rural Affairs and those who got withdrawal of recognition.

Hazard analysis and critical control point, abbreviated to HACCP, refers to a systematic regulation to supply consumers with safe and clean products after scientifically analyzing the biological, chemical, and physical hazards in the process of making food and blocking off the hazardous factors in advance. Accordingly, HACCP is systemically designed to investigate the factors possible to happen in each stage from raw materials through the stages of manufacture, processing, preservation, distribution, and cooking to consumers’ intake. HACCP has been accepted as the most effective and efficient food safety management system all over the world, for example, in the U.S., Japan, the European Union, and international organizations.