| Prerequisite program | Workplace management | 1.43 | 1.02~1.19 |
| Manufacturing facility management | 1.21 | 1.00~1.09 |
| Sanitation management | 1.43 | 1.02~1.07 |
| Storage and transportation management | 1.33 | 1.02~1.09 |
| Inspection management | 1.20 | – |
| Recall management | 1.11 | 1.00 |
| HACCP management | HACCP team organization | 1.19 | 1.01 |
| Product description and flow diagram | 1.20 | 1.03 |
| Hazard analysis | 1.14 | 1.00 |
| Establishment of critical limits | 1.16 | – |
| Monitoring and corrective actions | 1.26 | 1.03~1.08 |
| System verification | 1.21 | 1.01 |
| Education and training | 1.12 | 1.00 |
| Firm characteristics | Revenue | 1.75 | – |
| Production volume | 1.80 | – |
| Business tenure | 1.04 | – |
| Workforce | 1.20 | – |
| Region | 1.01 | – |