HACCP

food safety, including food safety in retail establishments.

It is a Food Safety methodology that relies on the identification of Critical Control Points (CCP's) in food production and preparation processes. The CCP's are then closely monitored in order to ensure that food is safe for consumption. This differs from traditional "produce and test" quality assurance methods which can lead to expensive "re-call" of suspect food produce.

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 "re-call 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.

See also