HACCP:-

Hazard Analysis & Critical Control Point is systematic preventive approach to food safety &
pharmaceutical safety that addresses Physical, Chemical & Biological Hazards as a mean of
prevention rather than finished products inspection. HACCP is used in the food industry to
identify potential food safety hazard.

The seven HACCP Principal are included in the international system ISO 22000. this standards is a
complete food safety management system incorporating the elements of prerequisite programmers
for food safety, HACCP & quality management system which together form an organization’s
Total Quality Management.