HACCP, which is described as risk analysis in the food industry, is called "Hazard Analysis and Critical Control Points".

The aim of the HACCP is to take measures to eliminate elements that may adversely affect human health. During the examination, all stages in the food chain are taken into account. These stages can be listed as preparation, preparation, production, transportation, storage, packaging, preservation, and shipment. Compliance with hygiene conditions is essential at every stage.

HACCP In addition to risk analysis, critical points are identified and followed. Consumer risks arise from exposure to micro-biological, chemical or physical interaction of food. In short, HACCP can be considered as a food-oriented quality assurance system.

100 is a Food Production Certification, Food Quality and Safety System, which aims at food safety analysis, based on hazard analysis, determination of critical control points and elimination of hazards in food production.

Danger is prevented by determining and examining each point on the basis of products separately, which may pose a risk from raw material to consumption.

HACCP is a system based on scientific studies.

As a result of these studies, HACCP will provide the following benefits:

- Turkey's Certification of Food Production 's Ministry to take you to the relevant legislation and requirements and allows you to work properly.

- An effective application method for food safety

- Provides safe food production by eliminating chemical, physical and microbiological risks.

- An effective method to ensure food safety

- Prevents waste of money and time to solve food safety problems.

- Reduces the risk of producing unsafe products as it enables the evaluation of critical stages of processes.

- Ensuring customer trust and satisfaction

- Increases market share.

- increase flexibility and experience by identifying CCP; reduce costs and increase profit rates

- Reduces product losses resulting from uncontrolled production.

- A systematic approach to identifying and solving problems

- Potential hazards are discovered and eliminated in the first place.

- Provides proof of process control with documents.

- Easily adapt to the quality assurance system and receive FAO / WHO approval

- Enables working in accordance with the regulations in force.