CREAM (Cognitive Reliability Error Analysis Method) is a human reliability analysis technique developed by Erik Hollnagel. It is a bi-directional analysis method, meant to be used for both performance prediction and accident analysis. Unlike first generation error analysis methods like THERP, CREAM represents a second generation tool allowing for better analysis by abandoning the hierarchical structure of previous methods and providing better separation between objective and subjective error.

Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets. Cream has high levels of saturated fat.