HACCP/ISO 22000-Food safety

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Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished

Product inspection. HACCP is used in the food industry 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 being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. The use of HACCP is currently voluntary in other food industries.

These are the following Principle by HACCP: 

1: Conduct a hazard analysis.
2: Identify critical control points. 
3: Establish critical limits for each critical control point.
4: Establish critical control point monitoring     requirements.
5: Establish corrective actions.  
6: Establish record keeping procedures. 
7: Establish procedures for ensuring the HACCP system is working as     intended.