HACCP (Hazard Analysis Critical Control Point) is a preventive systematic approach to food safety. HACCP addresses biological, chemical and physical contamination of a product within its production chain. Other food safety and quality management systems (ISO22000, GFSI, SQF) incorporate HAPPC into their standards. HACCP involves identifying hazards and controlling them through prerequisite programs (PRPs) and/or Critical Control Points (CCPs). Food safety systems microbial contamination and cross-contamination is controlled and managed mostly by PRPs which ensure that environment is adequate for safe food production (Sanitation Program, Personal Hygiene, etc). After a safe processing environment is achieved, seven HACCP principles are implemented. Hazard analysis is the first principle, in which microbial and other hazards are identified and assessed. Following are identification of CCPs, establishment of limits, monitoring, corrective actions, record keeping and verification. For on-farm operations and packing facilities where there is a lack of kill step for microbial hazards, the use of HACCP principles alongside strong GAPs reduces the likelihood of contamination and enhance food safety. Prevention is a cornerstone of FDA’s FSMA. FDA mandates HACCP-based preventive controls across the food supply to all facilities that in any way process fresh produce. The HACCP approach offers a practical and important contribution to the improved food supply in the US.