HACCP

The application of a structured Hazard Analysis Critical Control Point (HACCP) system to food production was pioneered by the Pillsbury Company with the cooperation and participation of the Natick Laboratories of the U.S. Army, the U.S. Air Force Space Laboratory Project Group and a fledgling government agency called the National Aeronautic and Space Administration (NASA). Application of the system in the early 1960's created food for the United State's space program that approached 100% assurance against contamination by bacterial and viral pathogens, toxins, and chemical or physical hazards that could cause illness or injury to astronauts. HACCP replaced end-product testing to provide food safety assurance and provided a preventive system for producing safe food that had universal application.

Simply stated, HACCP is a logical – and thorough – system designed to identify hazards and/or critical situations, and to produce a structured plan to control these situations. HACCP bases the food-safety program on sound scientific data: to increase training and awareness of employees at all levels, and to focus on prevention and control of food safety problems at highly specific (and controllable) points in the process chain.

This week, a brief overview of HACCP. In the future, we'll look more in depth at the Five Preliminary Tasks and the Seven Principles of HACCP.

TTFN, Fred.

Quote of the week: "Life is a great big canvas; throw all the paint on it you can." - Danny Kaye (US actor & singer, 1913 - 1987)

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HACCP