HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to food safety that identifies, evaluates, and controls hazards throughout the food production process. It focuses on preventing contamination and ensuring safe food handling practices at critical points. Developed by NASA in the 1960s, HACCP is widely adopted in the food industry to ensure product safety and compliance with regulatory standards. Though it is part of ISO 22000 but it has a separate certification.