Hazard Analysis and Critical Control Points (HACCP) is a system for controlling processes designed to identify and control various hazards that can be found in the production of food. The procedure of HACCP includes seven steps, starting by preventing the occurrence of hazards and then correcting the divergences when they happen. HACCP to date has been recognized worldwide by scientists and international organizations like the National Academy of Sciences and the National Advisory Committee on Microbiological Criteria for Foods (NACMCF), Codex Alimentarius Commission and the International Commission on Microbiological Specifications for Foods as the most efficient approach to creating safe food.