HACCP (Hazard Analysis and Critical Control Points).
 The HACCP acronym is a shortened version of the Hazard Analysis and Critical Control Points term.
The HACCP is a system aiming at provision of health safety of food products. It is based on efficient supervision of critical points of consecutive production procedures, which have been identified via hazard analysis procedures. The HACCP system assumes that potential threats and irregularities must be identified before or during the processing procedure, in order to minimize possible hazards. Proper prevention is the main aim of the aforementioned method and of the entire HACCP system.
The foundation of the HACCP system is prevention rather than application of necessary measures after the occurrence of a hazard. That is why the system is closely connected with the ISO 9000 series of norms.