Hazard analysis and critical control points (HACCP) is a systematic approach to identify, evaluate, and control biological, chemical, and physical hazards in the food production process. It aims to prevent food safety risks rather than inspecting finished products. The HACCP system can be applied at all stages of food production, packaging, and distribution. Government agencies in the US require mandatory HACCP programs for meat and juice to effectively ensure food safety and public health. HACCP implementation is currently voluntary in other food industries.