HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to food safety that focuses on identifying and controlling potential hazards in the food production process. The system emphasizes prevention rather than end-product testing, aiming to eliminate or reduce risks to safe levels. HACCP involves seven principles:

1. Conduct a hazard analysis to identify potential hazards.
2. Determine critical control points (CCPs) where controls can be applied to prevent or eliminate hazards.
3. Establish critical limits for each CCP.
4. Implement monitoring procedures to ensure CCPs stay within critical limits.
5. Establish corrective actions for deviations.
6. Verify the system's effectiveness.
7. Maintain detailed records for documentation and traceability.

Widely adopted in the food industry, HACCP enhances food safety and regulatory compliance, protecting consumers and improving quality control.