HACCP (Hazard Analysis Critical Control Point) is applied to companies in the food industry as a systematic self-control of sanitary risks and prevents any risk of contamination or alteration of the product characteristics. An organization can choose to be certified with the HACCP method in order to fulfill the mandatory regulation,  increase the confidence  of customers and control authorities.

In this way hygienic /health  risks that may affect the safety of products can be prevented.