HACCP  is a food-related operation to:

A) Identify and assess hazard at every stage of operation, right from start to finish

B) Determine the critical control points

C) Establish the critical limit and procedures to monitor each critical control point,

D) Establish corrective procedures.

It is obvious, therefore, that HACCP is not just based  on  end product testing and inspection. It  is a preventive  and a continuous approach to  food  safety  identifying examining,  analyzing/evaluating  and  establishing  correctives  measures  and \controlling hazards  at every stage  of  a food-related operation. That is why  it  is effective  and unique