The "Hazard Analysis and Critical Control Points" quality system for food safety was designed specifically for the production of food. The concept was developed back in 1958 on behalf of the US space agency NASA in order to produce astronaut food suitable for use in space that was one hundred per cent safe. It serves to avoid hazards associated with food that could lead to illness or injury to consumers. Hazards" are defined as foreign bodies, micro-organisms or chemical substances in a food or a condition of a food that is likely to cause a health hazard under normal conditions of use of the food. The system has been tested and further developed worldwide.

EU regulation regarding HACCP

EU Regulation 852/2004 obliges all companies involved in the production, processing and distribution of food to apply this system. Food and luxury foods in particular harbour a certain risk potential. Hazards to consumer health and the probability of occurrence are determined during the hazard analysis. The production process is divided into phases, at the end of each of which a control point with corresponding measurement methods is defined. HACCP certification is an international standard with seven principles. Independent and accredited certification bodies are responsible for this.