Hanna Instruments, HACCP Compliant Food Industry Specific Electrodes

Hazard analysis and critical control points, or HACCP /ˈhæsʌp/, is a systematic preventive approach to food safety and pharmaceutical safety that identifies physical, allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection.

The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA.
- Food Safety Research Information Office. "A Focus on Hazard Analysis and Critical Control Points". Created June 2003; updated March 2008.

Hanna Instruments Food Care electrodes use HACCP compliant materials to make sure that manufactured food in all its stages are monitored by equipment that do not pose any health hazards. They are accepted by all food testing agencies and used by food processors on the factory floor to sushi restaurants to check the pH of rice.