The food manufacturing services applies quality management tools. The Quality Management Tools can be Good Manufacturing properties (GMP), Hazard analysis and critical control point (HACCP), and Sanitation standard operating procedures (SSOP). The goal of all these management tools is to provide safe food to the consumer. The tools prevent the presence of hazards that may cause food-borne illness for humankind. The main motive of the HACCP system is the prevention of risks to human wellness, as well as the prevention of changes in the actual food commodity by means of control practices in production steps in which there is a way more probability of prevalence of health hazards. HACCP may be applied to all steps such as procurement of raw material to production of the final product. Before the application of the HACCP system, the industry needs to meet the pre-requisite programs such as GMP. The seven principles of HACCP involve identifying and eliminating all the possible hazards that may interfere the food manufacturing processes.