HACCP consists of hazard analysis (HA) and critical control point (CCP). HA is to analyze and evaluate elements that are likely to be harmful, and CCP is focused on preventing and eliminating the risk factors and ensuring safety. Which is the management point to be treated as.

Overall, HACCP identifies the risk factors that may occur at each stage of the process from the raw material production of the food, through the manufacturing, processing, preservation, and distribution stages to the final consumer intake, It is a scientific sanitary measure to ensure the safety of food by making independent and systematic and efficient management.