Considering the fact that it is possible to analyze only a very small amount of each food product, it is necessary to know that continuous analysis system does not provide a complete guarantee for human health alone. For this reason, there is a need for a more systematic method and a preventive method.
The concept of Hazard Analysis and Critical Control Points (HACCP, Hazard Analysis and Critical Control Points) is a system that brings a systematic and logical approach to this need.

HACCP is a systematic approach to identifying risks and taking relevant measures. It can be applied with other management systems. The TS 13001 Standard is based on internationally recognized HACCP principles. The TS 13001 standard covers a HACCP management system consisting of three main components: management, HACCP system and good manufacturing practice (GMP).

HACCP was first published in 1959-1960 by NASA for the purpose of producing safe food for astronauts. Hazard Analysis and Critical Control Points (HACCP) is an approach that defines the requirements of a safe food management system.