Hazard Analysis Critical Control Point (HAACP) INFORMATION CENTER

What is HACCP?
Pioneered in 1960’s by Pillsbury, US Army and Nasa in collaborative development of foods for space program.
Given its success, in 1994 American Meat Institute petitioned the U.S. Department of Agriculture to make HACCP mandatory in all meat and poultry plants. USDA responded with a regulation and in 1998, the industry began the three-year process of implementing HACCP in accordance with federal rules.

HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur.
The old way was detection and rejection, the new way is to prevent rather than detect
Why is HACCP Important?
HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. By reducing foodborne hazards, public health protection is strengthened.
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