HACCP is a headline of "Hazard Analysis Critical control Points". It is called "HACCP". The Food and Drug safety Administration translates it into "Food harmful factor priority control standard" HACCP consists of "Hazard analysis" and "Critical Control Point". HA is to find, analysis and evaluate the factors of hazardous possibility, CCP is control point and has to be managed for securing safety through elimination and prevention of relevant hazardous factors.
Therefore, HACCP finds out hazardous factors that can cause at whole stages such as production of raw material, manufacturing, processing, distribution, and last customer's ingestion stage. Also HACCP determines important control point for central control. Therefore HACCP is scientific sanitation control system through independent, systematic and effective control for securing safety of food.

Food poisoning germs such as Salmonella, disease-causing coliform, reisteria and camfilobacter are being detected frequently and harms are dispersed by agriculture chemicals, residual water medicine, antibiotic materials, heavy metals, chemical materials(DOP), botanical hydrolysis protein(MDPD), dioxin and so on. So interesting in about securing sanitation safety of food are increasing gradually. Therefore, the effective method is HACCP introduction and application which can effectively control hazardous factors. Western Europe and America already would demand adaptation of HACCP to a few food imported from foreign country. To get export competitive power, HACCP introduction is seriously demanded.

The aspect of food business sector

Building of independent sanitation control system.
The systematic sanitation control system which is able to conduct autonomic sanitation control can be constructed.

Manufacturing of sanitary and safe food.
Manufacturing of sufficiently safe food can be realized through scientific examination and effective control of hazardous factor which can be expected.

Centralizing of sanitation control and planning of efficiency.
The efficiency of sanitation control can be reached to the highest level through not controlling the whole stages broadly, however intensive controlling about a stage which may cause hazardous factor.

An attempting economic profits.
In the early stage of HACCP application, a lot of man-power and budget-increase are expected. For the long term, reduction of control staff, control factor, inferior goods rates, customer complaint, returned goods and disused goods can ultimately make profits.

The enhancing of company image and upgrading its confidence.
HACCP application company can use the HACCP mark on the HACCP application items like a advertisement method, so image and confidence of company are promoted by customer.

The aspect of customer.

The provision of safety food to the customer.
It can be considered that maximum safety and sanitation of product are guaranteed, therefore customer can eat the product without anxiety.

The provision of food selection opportunity.
Customers can choice safety food through their own judgment with HACCP mark on the product.