Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Points (HACCP)
HACCP is a method of improving food safety developed by Pillsbury for NASA in the late 1950s.

HACCP requires determining food safety hazards that are likely to occur and using that knowledge, establishing procedures at critical points to ensure safety.

HACCP can be applied at any point in the food cycle from field to fork.

The steps, which are modified for each setting include analyzing the setting for potential problem areas examining inputs to the system such as suppliers, determining prevention and control measure, taking action when criteria aren’t met and establishing and maintaining record keeping procedures.

Some settings require microbial testing for bacteria.

In manufacturing plant, HACCP is very compatible with good manufacturing practices (GMP’s) that include proper sanitation procedures.

HACCP takes GMP’s a step further by looking at other potential problem areas.

For examples, a juice producer following GMP’s emphasizes fruit washing, plant cleanliness, and strictly adherence to sanitary policies and procedures.

To implement HACCP the plant adds pasteurization to some products, ensures a cold chain by making sure the product always stays cold and performs microbial testing to make sure the procedures are working.
Hazard Analysis and Critical Control Points (HACCP)