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HACCP has become synonymous with food safety. It is a worldwide recognized systematic and preventative approach that addresses biological, physical and chemical hazards through anticipation and prevention, rather than through end product inspection and testing. Prior to the implementation of HACCP, the plant should follow a code of practice known as Good Manufacturing Practices (GMP’s) or Prerequisite Programs (PRP’s). GMP’s are the minimum guidelines that must be implemented to ensure a consistent quality product that conforms to local and international health regulations. Once a company has implemented a detailed HACCP System, other Quality Management Systems can be implemented.