Hazard analysis and critical control point (HACCP), is a systematic preventive approach to food safety. Risks of biological, chemical, and physical hazards in raw materials and in the production process are assessed and identified. Methods to prevent, eliminate and/or control those identified hazards are defined, implemented, monitored, documented and verified. SCS International HACCP (IHA) approved trainings provide the knowledge to develop and implement HACCP plans. HACCP trainings are available for Processors, Produce Operations, Agricultural Operations, and Juice Operations.