Both food safety systems are proactive versus reactive meaning they seek to prevent hazards from occurring in foods. Both systems require a sound foundation of good manufacturing (or retail) practices, a hazards analysis, and critical control points. These items are extensively monitored to prove the safety of a food product. Finally, both systems require verification (are you doing what you say you do?) and validation (are you doing the correct thing?).
HACCP is the food safety system still used by USDA FSIS (meats), Juice, Seafood, and Retail-foodservice operators.
Preventive Controls is the new FDA expanded version of HACCP. It is HACCP plus “Preventive Controls” including process, allergen, sanitation, and supplier controls. Add a recall program as well.