Hazard Analysis and Critical Control Point (HACCP) is aimed at prevention of contamination, instead of end-product evaluation. HACCP is used for food production, storage, and distribution monitoring system for identification and control of associated health hazards. In place of relying on food inspectors to detect food safety problems, HACCP shifts the responsibility to the food producer to ensure that the product is safely consumable. Proposed by the Codex Alimentarius Commission for the food industry in general (the meat, poultry, and seafood industry in particular) it has been adopted by around 150 countries.