Hazard Analysis Critical Control Point (HACCP) is an approach to food safety that is systematic and preventive. It is recommended by the Codex Alimentarius Commission, the United Nations international standards organization for food safety. HACCP is used by most countries around the world. It has been in use since the 1960s.
In the early 1960s, the US National Aeronautics and Space Administration (NASA) asked US food-product giant Pillsbury to develop food for astronauts. They wanted food that was not only tasty, but safe to eat in zero gravity. HACCP was originally developed for this project.
HACCP goes beyond inspecting finished food products. It helps to find, correct, and prevent hazards throughout the production process. These include physical, chemical, and biological hazards.
HACCP is not just used in food production. It’s applied in other industries around the world, such as cosmetics and pharmaceuticals.
There are seven universally-accepted HACCP principles. Every country that uses HACCP follows […]