HACCP is the acronym for Hazard Analysis Critical Control Point.
HACCP is a systematic, preventative approach to help ensure food safety and prevent risks to food products and dietary supplements. The HACCP system includes documentation and control mechanisms designed to identify and determine potential hazards in the production of food products and industrial food/nutritional supplements. Although HACCP is very important, it covers only part of food GMP requirements, and is currently considered inadequate on its own.
HACCP is based on a program created by NASA, Pillsbury and the US Army Laboratories in the 1960s to deal with safety and control of risks involved in manufacturing food products and industrial supplements, particularly for safe food to be used in space expeditions.