HACCP - Hazard Analysis and Critical Control Point (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of 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. The use of HACCP is currently voluntary in other food industries.

TÜVs - (short for Technischer Überwachungs-Verein, Technical Inspection Association in English) are German organizations that work to validate the safety of products of all kinds to protect humans and the environment against hazards. As independent consultants, they examine plants, motor vehicles, energy installations, devices and products (e.g consumer goods) which require monitoring. The many subsidiaries of the TÜVs can also act as project developers for energy and traffic concepts, as problem solvers in environmental protection, and as certification bodies. Many of the TÜV organizations also provide certification for various international standards, such as ISO9001:2008 (quality management system) and ISO/TS16949 (automotive quality management system).

ISO 9000 is a family of standards for quality management systems. ISO 9000 is maintained by ISO, the International Organization for Standardization and is administered by accreditation and certification bodies. The rules are updated, as the requirements motivate changes over time. Some of the requirements in ISO 9001:2008 (which is one of the standards in the ISO 9000 family) include

    * a set of procedures that cover all key processes in the business;
* monitoring processes to ensure they are effective;
* keeping adequate records;
* checking output for defects, with appropriate and corrective action where necessary;
* regularly reviewing individual processes and the quality system itself for effectiveness; and
* facilitating continual improvement

A company or organization that has been independently audited and certified to be in conformance with ISO 9001 may publicly state that it is "ISO 9001 certified" or "ISO 9001 registered". Certification to an ISO 9001 standard does not guarantee any quality of end products and services; rather, it certifies that formalized business processes are being applied.

Marketing departments take advantage of public confusion and ignorance about ISO 9000. Goods and services outstanding proclaim their ISO 9000 STATUS. Most consumers suppose that ISO 9000 is the same as ISO 9001.