HACCP stands for Hazard Analysis Critical Control Points.
HACCP comprises Hazard Analysis (HA) and Critical Control Points (CCP), the former which analyzes/evaluates by identifying the potentially hazardous components, and the latter of which deals with the control points which should be addressed to secure safety by preventing and removing these components.

Overall, HACCP is a scientific hygienic management system by which the hazardous components are identified throughout the entire food procedure from raw material production to manufacturing, processing, storage, distribution, and until they are consumed by customers, after which the critical control points are selected to conserve food safety with active, systematic and efficient management.
* What is C.A. Storage of Fruits and Vegetables?
Up until recently, even though low temperature storage was mainly used for storing fruits and small vegetables, it only suppresses the activity of microorganisms without suppressing their metabolism.

Normal fruits and vegetables sustain their metabolism by using their own nutrition even after harvesting. This continued metabolism can have negative effects on taste, freshness, texture, and skin appearance, and so the most important component of long-term storage is to suppress their metabolism.

C.A. storage was researched and developed to control the metabolism of stored products, resulting in a longer and fresher storing method than low-temperature storage.

In other words, C.A. storage is a method which controls temperature, humidity, and air components (density of O₂and CO₂) and removes the age-promoting hormone of ethylene gas which emanates from stored fruits and vegetables, so that the taste, freshness, texture and skin appearance are maintained at the same level of when they were newly harvested even after long-term storage.

“Taebong, Inc. will provide more, better, and fresher fruits and vegetables in the future, thanks to the completion of its C.A. storage facilities.”