HACCP (Hazard Analysis and Critical Control Points)

Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety, pharmaceutical safety, etc. 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 realised. The system is used at all stages of food production and preparation processes

Today HACCP is being applied to industries other than food, such as cosmetics and pharmaceuticals This method, which in effect seeks to plan out unsafe practices, differs from traditional "produce and test" quality assurance methods which are less successful and inappropriate for highly perishable foods

HACCP was originally developed by Pillsbury Company working along with NASA and US Army laboratories at Natick,to ensure the safety of food for the astronauts.
It is based on FEMA-Failure, Mode and effect analysis system which antailed looking at what could potentially go wrong at each stage in an operation along with possible causes and likely effects before deploying affective control mechanisms.