What Does "HACCP" Stand For?

According to the U.S. Food and Drug Administration, HACCP stands for Hazard Analysis and Critical Control Points. This administration monitors the handling, manufacturing, distribution and production of food to prevent any hazards that could compromise an American’s safety.

Wikipedia notes the seven principles of HACCP: conduct a hazard analysis to determine which factors could cause foods to be unsafe, identify the critical point steps to use to prevent any of these hazards, establish the maximum and minimum values in which to control food to prevent hazards, establish the critical point requirements of monitoring, set any corrective actions to remedy any monitoring issues, maintain HACCP standards in production plants and establish thorough recordkeeping procedures in food production plants.