The food sector uses HACCP (Hazard Analysis and Critical Control Point) as a standard. The food industry established the HACCP programme, which is a systematic approach to food safety. It analyses each step of the food processing process, identifies specific hazards, and then employs efficient control mechanisms and monitoring processes. HACCP is a system that has gained international recognition for lowering the risk of food safety risks. The HACCP system can be applied throughout the entire food supply chain, from the stages of food production and preparation to packaging and distribution.

When the US National Aeronautics and Space Administration (NASA) approached The Pillsbury Company, one of the leading manufacturers of grains and other foodstuffs, to design and manufacture the first foods for space travel, HACCP was born. Instead of detecting dangers at the end of the process, Pillsbury adopted a strategy based on risk assessment. Since that time, HACCP has gained recognition on a global scale as a tool that makes sense for converting conventional inspection techniques to a current, science-based food safety system.The International HACCP Alliance was founded in 1994 to support the HACCP adoption in the US meat and poultry industries. HACCP has now been adopted by the whole food industry, from the farm to the fork. Additionally, it has been used in sectors like pharmaceuticals and cosmetics.