Good Manufacturing Practices (GMPs) and Good Distribution Practices (GDPs) are the foundation of all food safety programs. They are pre-requisites to HACCP and describe the minimum standards to ensure the safety of food is maintained throughout the supply chain. Hazard Analysis and Critical Control Point (HACCP) is a systematic preventive approach to food safety. Risks of biological, chemical, and physical hazards are assessed and identified. Methods to prevent, eliminate and/or control those identified hazards are defined, implemented, monitored, documented and verified. Learn to develop and implement a HACCP plan.