Hazard Analysis Critical Control Point – HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles. HACCP stands for Hazard Analysis Critical Control Point. It is a system where the food manufacturer or handler identifies the potential hazards that can be introduced while the food is in the production process or in the care of the organization, and determines how those hazards can be eliminated. HACCP based procedures provide businesses with a cost effective system for control of food safety, from ingredients right through to production, storage and distribution to sale and service of the final consumer. The preventive approach of HACCP based procedures not only improves food safety management but also complements other quality management systems.