HACCP, which stands for Hazard Analysis and Critical Control Points, is a system that's fundamental to food safety. It originated in the 1960s when NASA asked Pillsbury to design a method to ensure the food for space flights would be safe for astronauts. The approach has since been recognized globally and is now used in many food industry sectors.

The HACCP system is a preventive and systematic approach to identify, assess, and control of hazards during production, handling, storage, and distribution of food to prevent foodborne illnesses. These hazards could be biological (like bacteria or viruses), chemical (such as toxins), or physical (like glass or metal fragments).