Hazard Analysis and Critical Control Points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. These are the 7 HACCP principles:

1. Conduct a hazard analysis Plan to determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
2. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
3. Establish critical limits for each critical control point A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce that hazard to an acceptable level.
4. Establish critical control point monitoring requirements Monitoring activities are necessary to ensure that the process is under control at each critical control point. In the United States, the FSIS requires that each monitoring procedure and its frequency be listed in the HACCP plan.
5. Establish corrective actions These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product is injurious to health or otherwise adulterated as a result if the deviation enters commerce.
6. Establish procedures for ensuring the HACCP system is working as intended
7. Establish record keeping procedures

Yamamoto® Nutrition only uses Accredia certified agencies and laboratories.

Under the terms of European Regulation 765/2008, Accredia is the sole national accreditation association designated by the Italian government to certify the competence, independence and impartiality of certification, inspection and verification agencies, and of testing and calibration laboratories.

Accredia is a recognised non-profit organisation, operating under the supervision of the Ministry of Economic Development.

The brand is distributed in over 34 countries worldwide, and it is therefore essential to have legally recognised and validated health and certification procedures, both for the purposes of export and to guarantee the reliability and legality of the company's products to all its partners.

Using sampling control systems IAF NETWORK S.p.A. constantly checks the incoming products that comply with the current regulations, respect the declarations on the label, and do not contain any prohibited substances.

Attached are some examples of products analyzed both from the point of view of compliance with WADA regulations, both in terms of health and content security.