HACCP stands for Hazard Analysis and Critical Control Points. It's a globally recognized system used to ensure food safety by identifying and controlling potential hazards—biological, chemical, and physical—throughout the food production process
What is your point of discussion? Your present contribution is more a statement to me.
Obviously, HACCP has been the most scientific approach towards QA/QC to control the physical, chemical, biological and especially microbiological in particular the parameters of a manufactured article. The concept is based on the 'Zero Error' approach towards solving the problem and has been adopted by NASA in their space missions including Apolo mission to the Moon.
HACCP adopts so well when it comes to the microbiological quality control of processed foods.
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