The Background of Hazard Analysis and Critical Control Point (HACCP) Implementation

In the 1960´s, the Pillsbury Company in cooperation with the National Aeronautic and Space Administration (NASA) first constructed HACCP to describe the systematic approach to food safety. The goal of the programme was to come as close to 100% assurance as possible that the food produced for space use would not be contaminated with bacterial or viral pathogens, toxins, chemicals or physical hazards that could cause an illness or injury (Pierson and Corlett, 1992).

About HACCP (Hazard Analysis Critical Control Point)

HACCP (Hazard Analysis Critical Control Point) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions can be taken to reduce or eliminate the risk of the hazards being realized.