The Hazard Analysis Critical Control Points (HACCP) systematises the process of identifying, evaluating, and controlling risks. To be effective, HACCP must take into account all risks, including chemical, microbiological, and physical ones. However, up until this point, the majority of "in-place" HACCP processes have tended to concentrate on the control of physical and microbiological food hazards. Typically, the HACCP procedureschemical component is either disregarded or restricted to applied chemicals, such as food additives and pesticides. Using organic chemical pollutants as examples, we explore the use of HACCP for orange juice and its chemical risks in this essay, as well as the issues that are likely to develop in the food manufacturing industry. Many of the benefits previously mentioned for microbiological HACCP processes are expected to be achieved with chemical HACCP procedures: more productive, affordable, and effective than traditional end-point testing techniques. However, chemical HACCP is unlikely to become as efficient as microbiological HACCP due to the high costs of analytical monitoring of chemical contaminants and a lack of knowledge about formulation and process optimisation as means of managing chemical contamination of foods.