HACCP stands for Hazard Analysis & Critical Control Points. It is a systematic, science-based approach to identifying, evaluating, and controlling food safety hazards in order to prevent foodborne illnesses. HACCP is widely recognized and internationally accepted as an effective method for ensuring food safety.

HACCP is commonly used in various sectors of the food industry, including food manufacturing, processing, distribution, and catering. It provides a proactive and preventive approach to food safety by focusing on identifying and controlling potential hazards rather than relying solely on end-product testing.