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HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

The origin of HACCP:
1. Hazard Analysis Critical Control Point
2. Developed by NASA in the 1960s (Apollo)
3. Initially jointly developed by three units
　a. NASA
　b. US Army Natick Institute of Technology
　c. Pillsbury Food Company
4. Provide food for astronauts

Basic concepts of HACCP:
1. Is a safe quality assurance system
2. Emphasize that pre-monitoring is better than post-inspection
3. Non-zero defect system
4. Designed to reduce food safety hazards
5. Implementation is based on SSOP GMP
6. SOP and SSOP need to be established on the basis of 5S (seiri, sieton, seiso, seiketsu, shitsuke)

ISO’s food safety management standards help organizations identify and control food safety hazards, at the same time as working together with other ISO management standards, such as ISO 9001. Applicable to all types of producer, ISO 22000 provides a layer of reassurance within the global food supply chain, helping products cross borders and bringing people food that they can trust.

The origin of ISO 22000:
1. International Organization for Standardization
2. Derived from FSMS
3. Established on February 23, 1947, with its headquarters in Geneva, Switzerland
4. In order to ensure that the quality of products circulating in Europe has a reliable and satisfactory level, the European Common Market has formulated universal international standards

Basic concepts of ISO 22000:
1. To achieve the goal of customer satisfaction, through customer requirements, resource management, measurement analysis and improvement, and the declaration of the responsibility of the operator
2. The goal is to build the enterprise's FSMS and cooperate with the ISO file to achieve the PDCA (plan, do, check, action) requirements effectively
3. Can specify requirements for food safety management system in the food industry supply chain