HACCP (Hazard Analysis and Critical Control Points) and SQF are food safety management systems used by companies in the food industry to ensure the safety and quality of their products. 

HACCP is a science-based system that focuses on identifying and controlling food safety hazards. It involves a systematic approach to identifying and analyzing potential hazards, implementing measures to prevent or control those hazards, and monitoring and verifying the effectiveness of those measures. HACCP is often used as a basis for other food safety management systems, including SQF. 

SQF on the other hand, is a food safety management system that encompasses HACCP principles but also includes additional requirements related to quality and regulatory compliance. These systems involve a comprehensive evaluation of a company’s food safety and quality management systems, including documentation, policies and procedures, and facility management practices.