Hazard Analysis and Critical Control Points, or HACCP, is a systematic preventive approach to food safety that involves identifying potential problems throughout the processing of a food product, and monitoring safety practices to avoid contamination to the food product. HACCP systems are designed to prevent the occurrence of potential food safety problems. In addition, HACCP systems involve planning for recalls in situations where the monitoring reveals that a safety practice has not been followed.
Below are HACCP Training opportunities and programs:
For further reading:
FDA HACCP Guidelines
Wikipedia article [interesting historical background]