HACCP is an acronym that stands for:

HACCP stands for Hazard Analysis Critical Control Point. This system is a preventive approach to food safety that focuses on identifying and controlling potential hazards that could affect food safety during its production and handling.

The term "Hazard Analysis" refers to the systematic evaluation of potential hazards associated with food production processes, including biological, chemical, and physical hazards. This step is crucial for determining where risks may arise in the food handling process.

The phrase "Critical Control Point" refers to specific stages in the food production process where control measures can be applied to prevent, eliminate, or reduce hazards to an acceptable level. These are points that are critical in maintaining the safety of food products and minimizing the risk of foodborne illnesses.

Overall, HACCP is widely recognized as a best practice framework for food safety management, particularly in food service and manufacturing industries, as it emphasizes prevention over inspection and ensures food safety throughout the entire food supply chain.