HACCP and the EU: Since 2004, EU Regulation 582, establishes that food business operators must establish and implement food safety programs and procedures based on the principles of HACCP. This provision recognizes that the system is the most appropriate means to ensure that food safety is properly managed.

HACCP and the FDA: The HACCP system is the best known and most accepted way to ensure the safety of food. FDA introduced it in the ranks of its officials in 1973. USDA made it mandatory in poultry and meat (9 CFR 417), FDA in fish, seafood and fruit juices (21 CFR 120 and 123). As of 2011, all the industry that sells food in the USA must comply with the HACCP system.

HACCP and buyers: For customers and consumers, the implementation of the HACCP system implies that the hazards of a process are under control. The plant that establishes a HACCP system is committed to maintaining and improving it in the expectation of any danger to safety, which is why it constitutes a certifiable management guarantee.