## 4 The Process Control Using System Tools  
The implication of HACCPs (hazard analysis and critical control points) and food safety management systems according to standard ISO 22000:2018 is crucial for the production of probiotic food goods, where the quality and safety of products have a direct impact on the health of consumers [93,94]. The European Union (EU) requires all small and medium-sized food businesses to use HACCPs, and the international food safety community acknowledges HACCPs as a global standard for reducing foodborne safety risks [95]. International Standard ISO 22000:2018 incorporates its tenets, which are outlined in the _Codex Alimentarius_ recommendations integrated with International Standard [94].  
Hazard analysis and critical control points (HACCPs) is a preventive approach used to control food processing by identifying hazards in the food production process, controlling hazards, and reducing risks [96]. It guarantees that fermented products comply with food safety regulations. Scientific methods, such as assay studies for the identification of biological and chemical pollutants and microbiological investigations (such as the plate culture technique) for the detection of pathogenic contaminants, are used in quality assessments of the product [97,98]. Good manufacturing practices (GMPs), food safety management systems (FSMSs), good hygiene practices (GHPs), and sanitation standard operating procedures (SSOPs) must all be followed to ensure food safety. It will be easier to lower the risk of contamination if the production process is closely monitored and corrective action is taken. As a result, the HACCPs keep an eye on and confirm the effectiveness of the safe fermentation product process [99]. According to the _Bacteriological Analytical Manual_ from the Food and Drug Administration (FDA), the laboratory tests used for hygiene assessment include microbial count estimation, pH determination, fluorescent indicator visualization using UV light, contact-agar technique, cultivation of surface microbes by swabing and swiping with a non-woven cloth, and aerobic plate count test [99,100]. The HACCP system is a mandatory system of implementation in plant-based food production in accordance with applicable European Union law. Quality control and quality assurance both have the same goal of producing a quality product for sale, but they differ in their approach. Quality assurance is responsible for maintaining quality systems within the facility so that product defects and mistakes can be kept to a minimum [101].  
The implementation of the HACCP system involves ensuring the safety of probiotic plant products by analyzing hazards and determining critical control points throughout the production process. The goals of CCPs are the following:  
* Quality control of the raw material delivered to the factory, taking into account the appropriate variety of plant raw material. The influence of plant raw material variety on the quality of functional probiotic products has been the goal of previous studies [102, 103, 104, 105].
* Control of critical parameters of the fermentation process, such as temperature, pH value, and fermentation time, to ensure an appropriate number of live bacteria in the final products and selection and use of a suitable strain with probiotic properties, taking into account the source of isolation of this strain. This issue was addressed in many previous works [106, 107, 108, 109], where the impact of the strain used in plant products on the quality of the final product was demonstrated.  
All these factors concern the optimization of probiotic technology of plant-based products and allow obtaining safe products of reproducible quality. Some authors emphasize the need to implement this system in the production of traditional fermented plant products like Tarhana [110] or cereal-based products like Kishk [111].