Manufacturing Facility Overview

Quarters(Manufacturing Facility)

Manufacturing Facility Specifically Focused on Functional Health Food with a total area of 3,000 pyong and gross floor area of 1,132 pyong

Facility

CKDHC’s Dang-Jin plant is equipped with state-of-the-art technology for manufacturing functional health food. Built in 2005, the plant spans across 3,000 pyong of total area with gross floor area of 1,132 pyong.

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.


Facility Characteristics

  • GMP
  • What is GMP(Good Manufacturing Practices)?

    GMP requires that functional health food manufacturers to ensure that their products are safe, pure, and effective. GMP regulations require a quality approach to manufacturing, enabling companies to minimize or eliminate instances of contamination, mix-ups, and errors. GMP certification is given once the requirements for safety and quality products have been tested in the field by the FDA (Federal & Drug Administration).
  • HACCP
  • What is HACCP(Hazard Analysis Critical Control Point)?

    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.

    HAHazard Analysis

    Analyze biological, chemical, and physical hazardous factors that could be found in APIs and at manufacturing plants

    CCPCritical Control Point

    Actively manage critical control points or processes to reduce risks to an acceptable level or completely remove the hazards

Manufacturing Process

  • Extract

    Extract

  • Condense

    Condense

  • Decompress, Sterilize

    Decompress, Sterilize

  • Packaging

    Packaging

  • Product Warehouse Storage

    Product Warehouse Storage