HACCP, where do convenience store salads and fries come from: Read prevention-oriented hygiene management

HACCP is a food safety management system that analyzes hazards that may occur at all stages of food production in advance, identifies points that must be managed, and focuses on protecting them. Its importance has grown with the increase in eating out and instant food. The material covers the concept and history of HACCP, 12 procedures and 7 principles, and even the actual process management of convenience store salads and fries.

What does HACCP stand for?

HACCP stands for Hazard Analysis and Critical Control Point, which in Korean is called Hazard Analysis and Critical Control Point. HA is a risk analysis that predicts and determines risks in advance, and CCP is a key item that must be controlled and managed.

CODEX defined HACCP as a system that identifies, evaluates, and manages hazards important to food safety. The key is that it is a prevention-oriented system that prevents problems before they arise, rather than testing after they occur.

How was it introduced in Korea?

The data organizes the domestic introduction process into the flow of the Food Sanitation Act and livestock products-related laws. The system was expanded through steps such as the revision of the Livestock Products Processing Act in 1997 and the mandatory regulation of seven product categories.

The background to its introduction is a change in lifestyle. As the number of people buying food from home or reheating it to eat has increased, a system to manage the entire production process has become necessary.

This increase in the number of mandatory items is due to the judgment that it is difficult to guarantee food safety through the efforts of individual companies alone. If a common standard is established, consumers can expect a certain level of management just by the certification mark.

현장에서 본 상황을 배운 이론과 연결해 보면 공부가 훨씬 재미있어지더라고요. 실습이 끝난 뒤 배운 점 세 가지를 정리해 본 게 저한테는 도움이 됐어요.

How will the 7 principles of the 12 procedures lead?

The 12 procedures consist of the 5 preparatory procedures and the 7 principles. In the preparation stage, we form a HACCP team, explain the product and its use, draw a process flow chart, and check whether it matches the site.

The seven principles that follow are analyzing hazards, determining critical control points, setting limit standards, establishing a monitoring system, establishing improvement measures, establishing verification procedures, and maintaining documentation and records. It is important to proceed in order so that the previous step becomes the basis for the next step.

What is the difference between salad and frying?

The data compares ready-to-cook food by dividing it into non-heated cooking process and heated cooking process. Convenience store vegetable salads are not heated, so cleaning, disinfection, and maintaining a low temperature are the key to preventing harm.

As fried shrimp is a heating process, cooking it to a sufficient temperature is an important management point, and after frying, Workers' personal hygiene must also be carefully managed to prevent contamination again. Even for the same store food, the points that must be observed vary depending on the process.

How can I use it in assignments or practice?

If you organize it in the order of “Concept → Introduction process → 12 procedures and 7 principles → Application by process”, you can show the system and practice together. If you draw a process flow chart and mark the key management points, your understanding will become much deeper.

The mandatory applicable items and detailed standards may be revised, so please check the latest data from the Ministry of Food and Drug Safety and the Korea Food Safety Management Certification Institute.

This article was reviewed and compiled by the Campus Down editorial department on October 22, 2026, based on food hygiene textbooks and food safety-related laws. Detailed standards may vary depending on the time.