HACCP in the seafood processing stage is a system that analyzes hazards from raw material receipt to manufacturing, packaging, and storage, and manages critical processes through standards and records.[1] When reading a certificate, you must check which business site and items the management system applies to. Certification alone does not guarantee the absence of all hazards or that individual delivery lots have passed inspection.

Hygiene management image provided by Samsam Co., Ltd. It consists of three scenes: workwear management, hand washing, and production facilities. Current certification scope and validity must be verified separately via the certificate.
Photo credit: Samsam Co., Ltd. · Original provided by the company

Distinguishing the scope of HACCP for processing plants and aquaculture farms

Food HACCP for seafood processing establishments and aquaculture HACCP for the pre-production and shipment stages differ in their management targets and scope of application.[2] Data from one stage must not be substituted for certification of another stage.

By distinguishing between the producer, sales corporation, and manufacturing site in the supply data, you can determine which stage of HACCP needs to be verified. Since the processes for fresh oysters, frozen shucked oysters, and boiled oysters differ, it should not be assumed that they use the same Critical Control Points (CCP) and critical limits. Not all processes are designated as CCPs. Management is focused on decisive steps to prevent, control, or reduce hazards to acceptable levels.[1]

Verify the business site, items, and current status respectively

For processing plant HACCP information, cross-reference company, license, and certification information in the Food Safety Korea company search.[3] For aquaculture HACCP, verify registration status and follow-up management scope through separate data from the National Seafood Quality Management Service.[4] If the sales corporation and manufacturing corporation are different, or if there are multiple factories, specify the actual manufacturing address. For long-term transactions, renewal, changes, or suspensions must be re-verified.

Separate certification from individual lot approval

Even if the certification is valid, the compliance of purchase specifications and delivery lots is separate. When approving a lot, verify the raw material history, manufacturing date/lot, temperature, process monitoring, inspection reports, and non-conformity/recall tracking data according to the contract. Since HACCP includes procedures to identify deviations, hold products, and correct causes, the mere ‘absence of deviation records’ is not viewed as sole evidence of excellence.[1]

When evaluating overall suppliers, you may refer to the 12-Point Checklist for Oyster and Seafood Suppliers, and when requesting both certifications, refer to the Relationship between FSSC 22000 and HACCP. Cross-check HACCP data against the following items.

• Whether the certification entity matches the actual manufacturing entity
• Whether the applied items/types include the ordered SKU
• Whether the current status from official search matches the copy
• Whether the specifications, temperature, inspection, and deviation records of the delivery lot are linked

When inquiring about supply from Samsam Co., Ltd., please provide the product and purpose you wish to purchase, monthly usage, required HACCP scope, and the business site, certification, and lot data that need verification. Specifications and transaction terms must be confirmed at the time of inquiry.

Frequently Asked Questions

If there is a HACCP certificate, are all products from that business site within the certification scope?

No. You must cross-reference the actual manufacturing site and the applied items/types from the certificate and official search with the purchased SKU.

Is aquaculture HACCP and processing plant HACCP verified with the same data?

No. Aquaculture farms (pre-production/shipment) and manufacturing/processing plants have different application stages and search paths, so they must be verified separately.[2][3][4]

Is the verification of current status complete just by receiving a copy of the certificate?

It does not end with a copy. Cross-reference the company name, address, items, number, and expiration date with official searches, and check for any status changes during the transaction.

If there is a HACCP certification, can individual lot inspections and records be omitted?

They are not omitted solely based on certification. Test items and cycles are determined according to legal/customer requirements and contract standards; verify lot specifications, temperature, inspections, and deviation records separately.

Does FSSC 22000 certification replace the verification of domestic HACCP scope?

It does not. Separately verify the management system scope of FSSC 22000 and the business site, items, and current status of domestic HACCP.

Sources and Verification Standards

[1] Food and Livestock Safety Management Certification Standards
https://www.law.go.kr/admRulLsInfoP.do?admRulId=50828&efYd=0
HACCP definition, CCP, critical limits, HACCP Plan, and verification concepts · Verified on 2026-09-27

[2] Seafood Safety Management Certification Standards (HACCP)
http://easylaw.go.kr/CSP/CnpClsMain.laf?popMenu=ov&csmSeq=1011&ccfNo=3&cciNo=2&cnpClsNo=2
Targets of seafood HACCP at the pre-production/shipment stage, 7 principles, and verification paths · Verified on 2026-09-27

[3] Food Safety Korea Company Search
https://www.foodsafetykorea.go.kr/portal/specialinfo/searchInfoCompany.do
Official search for company, license, and HACCP certification information · Verified on 2026-09-27

[4] National Seafood Quality Management Service Aquaculture HACCP
https://www.nfqs.go.kr/hpmg/qumg/actionHaccpFacilitiesForm.do?menuId=M0001790
Separate legal basis and registration/follow-up management procedures for aquaculture HACCP at the pre-production/shipment stage · Verified on 2026-09-27