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.
CKDHC is planning to build a smart factory in 2021, based on accumulated technical competitiveness and excellent quality assurance.
The new factory in Dang-jin planning to introduce and establish starts with MES (Advanced Manufacturing Management), WMS(Warehouse Management), QMS (Quality Management), LIMS(Laboratory Information Management), CRM(Customer Relationship Management) sequentially. This will make it a state-of-the-art manufacturing system factory with big data.
In addition, the new plant will create Korea's largest lactobacillus-only production line, state-of-the-art soft capsule drying line and automatic red ginseng production line. Through this, it will be equipped with inspection standards and due diligence (GMP, HACCP, FSSC22000, etc.) by regulatory and international certification agencies and will be recognized for its excellence in the production system.
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