Tarbiat Modares University, as the first university in the country, was awarded the haccp sanitary certificate for its central campus kitchen.

The HACCP* system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments. The successful application of HACCP requires the full commitment and involvement of management and the work force. It also requires a multidisciplinary approach; this multidisciplinary approach should include, when appropriate, expertise in agronomy, veterinary health, production, microbiology, medicine, public health, food technology, environmental health, chemistry and engineering, according to the particular study. HACCP certification is an international standard defining the requirements for effective control of food safety. It is built around seven principles:

• Conduct Hazard Analysis of biological, chemical or physical food hazards

• Determine critical control points (CCPS)

• Establish critical control limits, for example, minimum cooking temperature and time

• Establish a system to monitor control of Critical Control Points

• Establish corrective actions

• Establish procedure for verification to confirm that the HACCP system is working effectively

• Establish record keeping and documentation procedures