Hazard Analysis and Critical Control Point, commonly abbreviated HACCP, a systematic preventive approach to food safety that identifies and controls biological, chemical and physical hazards at the specific points in a production process where they are most likely to arise, rather than relying on testing a finished product after contamination may already have occurred. The system originated in the 1960s from a collaboration between NASA, the Pillsbury Company and United States Army laboratories, developed to make food safe for space missions, and it has since spread across the entire food industry, from farm production through final distribution, becoming an internationally recognized standard for science-based food safety management. In the United States, the Food and Drug Administration and the Department of Agriculture require HACCP programs for specific categories of food, including meat, juice and seafood, while other food manufacturers operate under the related Hazard Analysis and Risk-Based Preventive Controls framework established under the 2002 Bioterrorism Preparedness Act.
Facts
Origin YearSourced to the subject's own accountMarks the year Pillsbury's HACCP training program was submitted to the US FDA; the underlying concept was conceived earlier, in the early 1960s, through a NASA and Pillsbury collaboration on food safety for space missions. Practice ClassSourced to the subject's own accountFood safety, hazard prevention 1 Classification
Practice ClassSourced to the subject's own accountPreventive or Public Health Practice 1 Connections
In Branch
HACCP (SubLabel Food Safety Practice) is standardly classed as environmental-health hazard-control regulation on an atlas with no dedicated food branch.
Sources
1. Wikipedia: Hazard Analysis Critical Control Point
WikipediaHACCP article, lead paragraph, first sentence
is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level
HACCP article, History section, paragraph on FDA regulations
Pillsbury's training program, which was submitted to the FDA for review in 1969, entitled
Program classification, entity description sentence
Hazard Analysis and Critical Control Point, commonly abbreviated HACCP, a systematic preventive approach to food safety that identifies and controls biological, chemical and physical hazards at the specific points in a production process where they are most likely to arise, rather than relying on testing a finished product after contamination may already have occurred.
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