Hazard Analysis Critical Control Points (HACCP) is a scientific process control system which has the purpose of eliminating contaminants at critical areas in the food production and distribution process. Compliance with HACCP guidelines assists in the prevention of harmful contaminants to humans in the nation's food supply. HACCP Managers are regulated by United Government Agencies. The US Department of Agriculture's Food and Safety Inspection Service (FSIS) and the Food and Drug Administration (FDA) are the agencies charged to review these processes. AME offers the following rapid, robust and validated PCR Assays to food production Quality Assurance/Quality Control (QA/QC) managers who are responsible for the operations of HACCP programs. -E. coli species Assay -Shigatoxin/O15