HACCP에는 계란, 참치캔, 두유, 도시락, 과자 등 식품 곳곳에 적혀 있지만 정확한 마크가 무엇을 의미하는지 모르는 사람들이 많습니다. 그래서 가끔 해섬 마크를 식품이라고 생각하는 경우가 있지만 사실은 이 해섬 마크는 무려 나사의 요청으로 우주 식량을 개발하는 과정에서 탄생한 것이기 때문에 국내에서는 해섭 시스템을 적용하여 매우 체계적이고 까다로운 공정을 거쳐 인정받아야만 사용할 수 있다고 합니다. 오늘은 식품 안전 관리 인증 기준 HACCP에 대해 알아보겠습니다. HACCP는 요소 분석과 중요 관리점을 합친 단어로, 플러스면 위의 요소를 분석해 중점적으로 관

To understand the background, in the 1960s, the United States established NASA, the National Aeronautics and Space Administration, to send people to the moon. They were developing spacecraft and training astronauts. However, essential preparations had to be made for the astronauts along with the spacecraft. That was space food. Since it took 4 days to go to the moon and another 4 days to return, astronauts needed at least 8 days' worth of food. During a lunar exploration mission, if astronauts accidentally ate spoiled food, not only would their lives be in danger but the mission could also fail. NASA, which was the top food company in the United States at the time, approached Pillsbury, a company known for its long-lasting food products, to create food that could be safely consumed in space. Even though no matter how stringent the manufacturing process was, a small amount of microorganisms was inevitably detected in the produced items, meeting NASA's strict standards was a challenging task for the food industry.

Being the leader was not easy for Philsberry Gezo. So, NASA directly sat down with Philsberry to find solutions together. While discussing with NASA about the production process, Philsberry had a big realization. What was it? Well, NASA was developing a spaceship by anticipating and preparing for possible malfunctions in each process of making spaceship parts, understanding the impact of malfunctions when they actually occur, and coming up with solutions in advance. It was a proactive quality management system called FMEA - Failure Mode and Effects Analysis. From this, Philsberry found one solution. At that time, most food companies conducted quality tests on the final products after the production process was completed. This made it difficult to identify the cause of contamination if it was found in the final product, as it was unclear at which stage of the process the contamination occurred.

Therefore, by discarding the FMEA of pills, we identified points in each process where contamination of the product could occur in advance, set up preventive measures, and started focusing on monitoring whether contamination occurred in the finished product. As a result, the frequency of contamination in the finished product decreased significantly, allowing us to produce space food that meets the standards of NASA. This is the system that can manage food scientifically and systematically, ensuring its safety. Climate Pill's emphasis on food safety is directly linked to consumer health. Believing so, we vigorously introduced the HACCP system into all production processes. However, in 1971, a major food accident occurred in the United States. In a restaurant in Yorktown, Westchester County, New York, a couple who ate potato soup showed symptoms of botulism and eventually died. This incident was caused by inappropriate canned goods.

Due to a tragic accident caused by the sterilization process, the need to strengthen the food safety management system has been highlighted. The United States FDA requested the development of emergency canned food hygiene management standards that had been applied to the Pillsbury Company. Starting with the introduction of the Hazard Analysis and Critical Control Point (HACCP) system in canned food manufacturing companies, more and more companies began to adopt the system. Then, what is the history of HACCP development in Korea? In 1993, after the Codex Alimentarius Commission globally introduced HACCP, Korea established legal grounds for the HACCP system in the Food Sanitation Act in 1995. Since then, starting from 2003, various food manufacturing factories producing popular foods such as fish cakes, frozen dumplings, pizza, noodles, kimchi, etc., have prioritized the implementation of the HACCP system for all people in Korea.

We have introduced a system to identify points where hazardous elements can occur in all production processes from raw material input and to monitor them intensively. Products with problems are not distributed in the market. In order for the HACCP system to operate systematically, it is important to analyze hazardous elements, establish preventive measures, and monitor the entire monitoring process. Therefore, not anyone can perform CCP monitoring; trained personnel directly and thoroughly manage it. In 2015, we introduced the One-Strike-Out Rule, which immediately cancels HACCP certification. If hazardous factors are not blocked in areas such as raw material workstations, HACCP certification cancellation will be established as a strong regulation. The Ministry of Food and Drug Safety is gradually introducing HACCP to more food manufacturing companies through various policies, investments, and efforts in the food industry. Food products being distributed on the market.

There are various HACCP products such as bread, snacks, chocolates, beverages, ice cream, noodles, instant noodles, dumplings, ham, retort, shrimp, cheese, etc. Currently, there are more than 20,000 manufacturers that have received HACCP certification, and in the future, the HACCP system will be actively applied to manufacturing sites, gradually increasing the number of certified products. It is now the era where you can easily find products with the HACCP certification mark when purchasing food. Recently, the introduction of Smart HACCP, which utilizes an automatic record management system instead of manual monitoring by workers, has significantly increased. Smart HACCP allows automatic sensors to record monitoring information in real-time, preventing human errors or intentional tampering, thereby raising the level of food safety. It ensures food safety and provides consumers with.

To improve reliability, the Haeseb certification mark can be trusted. If you come across the Haeseb certification mark in your daily life, it means that the food is safe enough to be chosen even in space, so you can trust and choose it. So far, we have looked at the first story of Haeseb and how it came about. In the future, in the second and third stories, we will provide more detailed information on Haeseb's management system and introduce an evolving smart Haeseb system. [Music]

다양한 식품에 붙어있는 마크 HACCP 나사(NASA) 때문에 만들어졌다!? [상식백과사전]

안녕하세요 '세상의 모든 지식'을 함께 알아가고 싶어 만든 채널입니다
[알고 싶은 지식]이 있거나 [혼자만 알고 있기 아까운 지식]을 함께 나누면서 
우리 모두 '지식인'이 되어 봅시다!
구독, 좋아요는 '지식인'의 사랑입니다~
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다양한 식품에 붙어있는 마크 HACCP 나사(NASA) 때문에 만들어졌다!? [상식백과사전]

다양한 식품에 붙어있는 마크 HACCP 나사(NASA) 때문에 만들어졌다!? [상식백과사전]

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