What Is HACCP Certification? International Food Safety Standard Explained

Introduction

When buying food overseas, have you ever wondered "is this food really safe?"

One indicator for evaluating food safety is HACCP certification. This article explains what HACCP is and why it matters.

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What Is HACCP?

HACCP stands for "Hazard Analysis and Critical Control Points." It is a system that analyzes safety-related risks in food manufacturing and processing, identifies critical control points, and continuously monitors them.

History of HACCP

Originally developed by NASA in the 1960s to ensure the safety of space food. It later spread throughout the food industry and is now an international hygiene management standard used in food factories and restaurants worldwide.

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The 7 Principles of HACCP

HACCP operates on the following 7 principles:

1. Hazard analysis: Identify risks at every stage from raw material intake to product shipment
2. Determine Critical Control Points (CCPs): Identify the most important stages for preventing or reducing risks
3. Establish critical limits: Set threshold values for temperature, time, pH at each CCP
4. Establish monitoring procedures: Define methods for continuously checking that limits are maintained
5. Establish corrective actions: Pre-determine response procedures when limits are exceeded
6. Establish verification procedures: Regularly confirm the entire system is functioning correctly
7. Record keeping: Properly store records of all processes

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How HACCP Differs from Traditional Quality Control

Traditional method

Traditional food hygiene management relied mainly on random sampling and testing of finished products. This approach could miss problems in products that weren't tested.

HACCP method

HACCP monitors each manufacturing step in real time. It prevents problems before they occur and enables immediate action if something goes wrong.

In other words, instead of "inspecting finished products," HACCP "manages the process to create safe products."

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What HACCP Certification Means for Consumers

Products made in HACCP-certified factories are guaranteed:

• Consistent management from raw materials to finished product: Safety standards maintained at every stage
• Traceability: Problems can be traced to their source quickly
• Continuous improvement: Regular audits and reviews keep quality management improving

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Japan and HACCP

In Japan, HACCP-based hygiene management became mandatory for all food businesses in principle from June 2021. Most Japanese food manufacturers have established HACCP-compliant production systems.

Many of the Japanese food products available through Farmi are manufactured under these standards.

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Food Safety and HACCP in Vietnam

Interest in food safety is growing in Vietnam. More domestic food factories are obtaining HACCP certification, showing progress toward meeting international quality standards.

For Japanese residents living abroad, HACCP certification serves as a reassuring sign that "this food meets international safety standards."

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Farmi's Commitment to Food Safety

Farmi is dedicated to quality management so customers can use food products with confidence.

• Sourcing from trusted manufacturers and suppliers
• Temperature-controlled storage and delivery systems
• Transparent product information (ingredients, origin)

Food safety is the foundation supporting Farmi's "AN TÂM" (peace of mind) philosophy.

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Summary

HACCP certification is an international standard that ensures food safety at the process level.

• A science-based hygiene management system developed by NASA
• Manages risk at each manufacturing stage to ensure safe products
• Mandatory in Japan, with most Japanese foods produced under this standard

When choosing Japanese food in HCMC, HACCP certification is a reliable indicator of safety. Farmi offers quality food products, so check them out in the app.

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Note: This article and some images were created with the assistance of AI (artificial intelligence) and reviewed by the editorial team before publication.