Hazard Analysis & Critical Control Point or HACCP is a systematic preventative approach for Food & Phermaceutical safety that addresses physical, chemical and biological hazards rather rather than finished products inspection.The system is used by the U.S. Food and Drug Administration and the Department of Agriculture. HACCP keeps in practice seven principles ;

- Conduct a hazard analysis.

- Identify Critical control points.

- Establish Critical limits for each & every Control points.

- Worked out corrective actions.

- Introduce & maintain record keeping procedures.

- Monitoring procedures for ensuring the HACCP system is working as

planed.