Hazard Analysis & Critical Control Points (HACCP) is a scientific approach to identify hazard in a food system and apply the result in eliminating or controlling them to ensure that the food is safe for the customers. The principles of HACCP are internationally recognized and aim to focus organization on the process & production steps and conditions critical to food safety in pursuit of consumer/user protection.
Certification schemes combines ISO 9001 with HACCP and certify as ISO 9001/HACCP. This scheme is in accordance with the principles of Codex Alimentarius in association with ISO 9000 series standards.