HACCP vs. GMP — the certifications your product actually needs
A one-page map of the certification flow required for health functional foods and functional foods with claims.
Many brands assume HACCP and GMP are the same certification. In fact, the two systems differ in legal basis, scope, and whether they are mandatory. Knowing the difference before choosing a manufacturer saves unnecessary certification cost and schedule delay.
HACCP — a hygiene standard covering food production broadly
HACCP (Hazard Analysis and Critical Control Point) is based on Article 48 of the Food Sanitation Act and governs hazard control from raw material intake through manufacturing, packaging, and distribution. Health functional foods are covered too. Enforcement Rule Article 62 lists mandatory categories — fish cake, frozen foods, confectionery, bread, beverages, foods for special dietary uses, and more — and any manufacturer with over KRW 10 billion in prior-year sales is required regardless of category.
GMP — a voluntary quality-management designation for HFF manufacturers
GMP (Good Manufacturing Practice for health functional foods) is a designation system under Article 22 of the Health Functional Food Act. A licensed health-functional-food manufacturer prepares its own product standard, manufacturing control, manufacturing hygiene, and quality control documents, then applies for MFDS review and designation. Unlike HACCP, it is not uniformly mandatory across categories — it's a facility-level designation applied for voluntarily.
The certification you actually need depends on product type
If you manufacture a health functional food, the plant may be subject to HACCP while also pursuing GMP designation. For powder/stick-format functional foods with claims or general processed foods, first check whether HACCP is mandatory for that category — GMP applies only to health-functional-food manufacturers and is not relevant to general food.
- HACCP: based on the Food Sanitation Act; mandatory by category and sales threshold
- GMP: based on the Health Functional Food Act; voluntary, facility-level designation
- A health-functional-food plant may need both at once
- General food and functional foods with claims may not use GMP marks or wording
Brand checkpoints
- Have you confirmed whether HACCP is mandatory for your product category?
- Have you checked whether your OEM partner holds HACCP certification, GMP designation, or both?
- Have you avoided using the GMP mark or wording on a non-health-functional-food product?
- Have you built the certification validity period and annual review into your production schedule?
Balanced DietLab confirms the certification requirements for your product category first, then runs OEM/ODM manufacturing and AI Formula Lab design — avoiding unnecessary certification cost or late-stage rework.