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Hazard Analysis Critical Control Point (HACCP)
Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food and pharmaceutical safety that addresses physical, chemical, and biological hazards. In the food industry, HACCP is an internationally recognised system that assures food safety at all stages of the food chain and provides a more structured approach to the control of food hazards compared to the traditional inspection and quality control procedures.
HACCP is used to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards.
Its emphasis is on prevention and hence, the control of hazards is built into the design, manufacturing, packaging and distribution as well.

HACCP plays a large role in ISO 22000. If your organization is already HACCP certified it is easier to attain to ISO 22000. It is a management system standard and as such, has requirements for policy, planning, implementation and operation, performance assessment, management review and improvement. ISO 22000 is also compatible with other ISO management system standards such as ISO 9001.