Food safety

HACCP - Introducing the Hazard Analysis and Critical Control Point System

WHO/FSF/FOS/97.2

Introduction (from document)

The acronym HACCP, which stands for Hazard Analysis and Critical Control Point, is one which evokes 'food safety'. One cannot write about the HACCP system, however, without giving credit to those who conceived it, i.e. the Pillsbury Company, together with the National Aeronautics and Space Administration (NASA) and the U.S. Army Laboratories at Natick, who developed this system to ensure the safety of astronauts' food. In the thirty years since then, the HACCP system has become the internationally-recognized and accepted method for food safety assurance. While it was originally developed to ensure microbiological safety of foodstuffs, it has been further broadened to include chemical and physical hazards in foods. The recent growing worldwide concern about food safety by public health authorities, consumers and other concerned parties, to a great extent due to WHO's advocacy in this field, and the continuous reports of foodborne outbreaks have been a major impetus in the application of the HACCP system.

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