Answer and Explaination: Hazard analysis and critical control points (HACCP) is a systematic preventive approach designed to make food safety from biological, chemical, physical hazards and even radiological hazards in production processes that can cause or make the finished product to unsafe for consumption and designs measures to reduce these risks to a very safe level. Hence, HACCP attempts to avoid hazards instead of inspecting finished products for the effects of those hazards. The HACCP system can be employed at all stages, from food production and preparation processes including packaging, distribution, etc. For an illustration, in the US, the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting and ensuring public health.
