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Scientific measurements (whether they pertain to monitoring contaminants in pharmaceutical products, clinical determinations of blood sugar, characterization of forensic evidence, or testing materials for space missions) are generally recognized as affecting decisions literally concerned with life and death issues. As personal acknowledgement of their responsibility, scientists have traditionally adopted sound laboratory practices directed at assuring the quality of their data. However, until recently these practices were not consistently adopted, enforced, or audited. Because of some notorious historic examples where erroneous data have lead to tragic consequences, national and international agencies have developed guidelines directed at various industries (food, agriculture, pharmaceutical, clinical, environmental, etc.) which fall in the general category of Good Laboratory Practices (GLP).

HACCP provides businesses with a cost effective system for control of food safety, from ingredients right through to production, storage and distribution to sale and service of the final consumer. The preventive approach of HACCP not only improves food safety management but also complements other quality management systems. Food safety management systems built in accordance with the principles of HACCP have a clearly defined structure.