CKDHC boasts competitive quality and production capacity with decades of experience, streamlined automated system, professional labor force and talent, stabilized manufacturing process, and advanced operations & management system. With the help of cutting-edge technology and top-notch systems that are in place, Dang-Jin plant is equipped with capacity to produce and refine red ginseng and liquid. The plant obtained GMP (Good Manufacturing Practice) certification in 2006, and further received HACCP (Hazard Analysis and Critical Control Points) certification in 2014.
HACCP stands for Hazard Analysis and Critical Control Point.
HACCP is a systematic preventive approach to food safety from hazards in all stages of a food chain ranging from manufacturing, packaging, preservation, distribution, cooking to ultimately consumer consumption. It is a science-based food safety management system to reduce risks at each stage to a safe level. HACCP is an internationally recognized logical system for reducing the risk of safety hazards in food. A HACCP System requires that potential hazards are identified and controlled at critical control points in the process. HACCP is highly recommended to be implemented by several countries including the U.S, Japan, European Union, and by various international organizations such as Codex, WHO, and FAO.
Analyze biological, chemical, and physical hazardous factors that could be found in APIs and at manufacturing plants
|CCP||Critical Control Point|
Actively manage critical control points or processes to reduce risks to an acceptable level or completely remove the hazards
Product Warehouse Storage