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Food GMP (Good Manufacturing Practice) is part of a quality system covering the manufacture and testing of pharmaceutical ingredients, diagnostics, foods, and medical devices. GMPs outline the aspects of production and testing that can impact the quality of a product. Many countries have legislated and created their own GMP guidelines with the ultimate goal to safeguard the health of the patient or patron. HACCP System (Hazard Analysis Critical Control Point) is a systematic preventive approach to food safety and pharmaceutical safety that addresses biological, chemical and physical hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards to ensure that key actions can be taken to reduce or eliminate the risk of the hazards being realized. ISO 22000:2005 was launched in the fall of 2005 as the only truly global food safety management system standard. This international standard requires an organization to demonstrate its ability to manage food safety hazards and provide safe products that meet relevant regulations and the requirements of its customers. ISO 22000 goes beyond the prevalent “condition” audits of the past, where a snapshot look at the physical conditions and past paperwork was often all that was required. An ISO 22200: 2005 food safety management system audit looks at the organization as a whole, and assesses its ability to satisfy its customers’ needs.