HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic, internationally recognized approach used primarily in the food industry to identify, evaluate, and control significant biological, chemical, and physical hazards that can cause food safety issues. The purpose of HACCP is to prevent these hazards before they occur by applying control measures at critical points throughout the food production process. This method focuses on proactive prevention rather than reacting to problems after they arise. HACCP is widely used by food manufacturers, processors, and service providers to ensure food safety compliance and protect public health. It is often a required part of food safety certifications and regulatory standards worldwide.