The HACCP system has become a synonym for sanitary security of food products. It is worldwideacknowledged as a systematic and preventive approach to control biological, chemical and physical dangers (hazards), by means of anticipation and prevention towards inspections and analyzes on finite products HACCP is a method which has to be applied by companies to secure the quality of food products, based on two main objectives: hazard analysis and determining the points, during the creation process, in which these dangers are controlled.HACCP This standard is a food safety standard, established by the U.S department of agriculture in 1998 and adopted by the Food and Drug Administration (FDA) of the United States.HACCP has been endorsed by the National Academy of Sciences, the Codex Alimentarius Commission (an international food standard setting organization) and the National Advisory Committee on Microbiological Criteria for Foods.The major advantages of HACCP are: It reduces barriers to international trade It is based on sound science Enables food organizations to compete more effectively in the global market. Focuses on identifying and preventing food contaminations Hazards. The responsibility for ensuring food safety is defined on the food manufacturer and distributor.HACCP involves seven steps.1. Analyze Hazards The hazards could be biological, chemical, or physical and these hazards are identified along with the measures to control them.2. Identify critical control points These are the points at which the potential hazard can be controlled or eliminated. The points start from the raw state through the process and finally shipping to the consumer.3. Establish preventive measures with critical limits for each control point. The examples could be the cooking temperature, cooking time, type of cooking vessel etc.4. Establish procedures to monitor the critical control points. Such procedures could be how to monitor the cooking time, temperature etc.5. Establish corrective actions to be taken when monitoring shows that a critical limit has not been met. One example could be the decision on re-processing or disposal if the cooking time or temperature has not been met.6. Establish procedures to verify that the system is working properly. For example, use of time and temperature recording devices to verify that a cooking unit is working properly.7. Establish effective record keeping to document the HACCP system This includes records of hazards and their control methods, the monitoring of safety requirements and action taken to correct potential problems.