HACCP (Hazard Analysis and Critical Control Points) is a scientific approach to food safety. A HACCP plan is a preventative approach to biological, physical, and chemical hazards. It was created by NASA in the 60s to keep food safe while out on space expeditions. Now HACCP can be applied to many other areas such food manufacturing, food processing, retail food service, seafood, juice, and even alcohol. A HACCP plan is a vital part of your food establishment because it reduces the risk of hazards and foodborne illness in your establishment.