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Hazard Analysis and Critical Control Points (HACCP) is a systematic method used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's), can be taken to reduce or eliminate the risk of the hazards being realised. The system is used at all stages of food production and preparation processes.
This method, which in effect seeks to plan out unsafe practices, differs from traditional "produce and test" quality assurance methods which are less successful and inappropriate for highly perishable foods.
The HACCP approach was originally derived from Engineering System's - "Failure Mode & Effect Analysis". It was further developed by Pillsbury / NASA for the American Space Program during the 1960?s because "you can't recall food in Space".
In 1971 the HACCP approach was presented at the first American National Conference for Food Protection. 1973 saw the US FDA apply HACCP to Low Acid Canned Foods Regulations. From 1988 to the present day HACCP principles are now promoted and incorporated into food safety legislation in many countries around the world.
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