Hazard analysis and critical control points (HACCP), systematic approach for food safety which prevents the food process from hazards such as biological, chemical, and physical. The hazards are analyzed and evaluated based on their potential impacts causing food safety in their risk assessment, CCP(critical control points) are defined in their process to control the food safety from hazards. The critical limits are monitored frequently. However if the deviations have occurred, corrective actions are implemented to avoid reaching customers or end consumers. At last, the verification and validation of corrective action is done by HACCP team of members in the organization. Visit haccp certification