This document outlines the principles and application of Hazard Analysis Critical Control Point (HACCP), a preventative system for ensuring food safety. HACCP identifies and eliminates hazards throughout the food production process. It covers biological, chemical and physical risks. The document details the 12 steps to developing and implementing an effective HACCP plan, including assembling a team, describing the product, identifying hazards at each step, establishing monitoring and corrective actions, and documenting the system. Food companies that implement HACCP gain benefits like due diligence defense, quality assurance for customers and consumers, and a foundation for total quality management.