A Hazard Analysis and Critical Control Points or HACCP Plan is a systematic approach to the identification, evaluation, and control of food safety hazards (biological, chemical, and physical) throughout the production process to prevent the risk of food borne illness or other safety concerns. HACCP should be used in conjunction with other food protection programs and is mandatory for meat & poultry (USDA), seafood (FDA), and juice (FDA), and voluntary for all other food and beverage industries.