HACCP Behind the K-Food Craze... Ministry of Food and Drug Safety and EBS 'Knowledge Channel e' to Broadcast on the 22nd

Knowledge Channel e, co-planned by the Ministry of Food and Drug Safety and EBS, ‘K-Food: The Secret Behind the Craze’

- K-Food, which has captured the palates of people worldwide; the secret of trust hidden behind it is HACCP

* Broadcast Date/Time: Tuesday, September 22, 2026, at 12:45 AM, EBS1

Even today, somewhere in the world, people are lining up to taste Korean gimbap, tteokbokki, and ramen. There are foreigners who participate in "open runs" in front of Korean restaurants in Times Square, New York, and Paris, and others who turn away upon hearing that items are sold out. How could Korean food, once considered merely our own soul food, capture not only the picky palates of people around the world but also the food safety standards of various countries?

In fact, the growth of K-Food is confirmed by figures. According to the Ministry of Agriculture, Food and Rural Affairs, K-Food exports, including ramen, exceeded 7 billion dollars in the first half of 2026, recording an all-time high. It has established itself as a culture, moving beyond a simple passing fad.

However, trust in Korean food has not always been steadfast. There were cases where Salmonella was detected in chocolate cakes provided as school meals in 2018, leading to mass food poisoning of about 700 people across 8 regions nationwide, and instances where food poisoning bacteria were detected in infant formula, leading to emergency recalls. Whenever anxiety regarding food increased, the demand for a "system that can be trusted and eaten" grew alongside it.

The answer lies in the Food Safety Management Certification Standards, HACCP (Hazard Analysis Critical Control Point), which was first introduced domestically in 1995. It is a preventive system that blocks hazard factors in advance throughout the entire process from raw material preparation to manufacturing, processing, and final distribution; 30 years after its introduction, the number of certified companies has exceeded 20,000, and it is applied to 90% of all processed foods. In 2020, 'Smart HACCP' was introduced, where IoT sensors automatically record process data in real time and immediately warn of abnormal signs, reducing the possibility of errors or forgery and alteration that could occur in the method of recording by hand. In 2025, it moved one step further with 'Global HACCP', which encompasses food safety management and culture, food defense and fraud prevention, and allergen management.

will examine the 30-year history of scientific and thorough trust hidden behind the K-Food craze in this broadcast, delivering the message that the power protecting the tables of people worldwide ultimately begins with everyone's food safety.

* Related photos are available on the EBS institutional website (about.ebs.co.kr)-Cyber PR Office-Highlights, on the corresponding broadcast date.

◆ At a Glance

· Publishing Institution: EBS

· Category: Knowledge Channel e

· Distribution: September 22

Source: EBS Press Release

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