HACCP (Hazard Analysis and Critical Control Points)
HACCP
Japanese: HACCP（危害分析重要管理点）
An international food safety management system that analyzes hazards across all manufacturing stages and sets critical control points to ensure safety.
HACCP is an international system for ensuring food safety. It analyzes every manufacturing stage, identifies points where microbial contamination, chemical hazards, or physical hazards could occur (CCPs: Critical Control Points), and manages them rigorously.
Born from NASA's space food development in the 1960s, HACCP shifted quality control from 'inspecting final products' to 'managing the entire process' preventively. In Japan, HACCP-based hygiene management became mandatory for all food businesses in 2021.
In miso manufacturing, CCPs include soybean steaming temperature, koji room temperature and humidity, salt concentration, and post-filling seal integrity. HACCP is the framework for managing traditional brewing wisdom scientifically and systematically.