HACCP - Hazard Analysis Critical Control Point refers to the systematic identification and management of risks associated with the manufacture, distribution and use of food ingredients. )
GAPS – Good Agricultural Practices refers to the are broad guidelines for minimizing microbiological contamination of unprocessed agricultural products by monitoring and controlling contamination via water, organic fertilizer, workers’ health and hygiene, field and plant sanitation and transportation.
GMPs - Good Manufacturing Practices refer to general statements regarding sanitation, plant, processes and controls.
These process frameworks focus on the human health and safety aspect of operations, particularly with respect to microbiology and toxicity whereas CP also focuses on environmental impact and equally importantly, addresses the sustained profitability of operations.
