Food is part of everyone’s daily lives. We eat for two reasons: biological necessity and pleasure. Therefore, everyone has the right to expect that the food they consume is wholesome and safe. But food trade and change in eating habits have grown erratically in the last decades, leading to increase in illness related to food. Foodborne illnesses are unpleasant, and at worst, can be fatal. To minimize such cases, effective controls from farm to fork must be in place.
Hazard Analysis Critical Control Points (HACCP) was first developed by the National Aeronautics and Space Administration (NASA), the Pillsbury Company, and the U.S. Army Laboratories to produce safe foods for the upcoming first manned expeditions. Seeing the effectiveness of the system to produce safe foods, the US Food and Drug Administration (USFDA) requested the Pillsbury to conduct trainings about HACCP. The first training was entitled, “Food Safety through the Hazard Analysis and Critical Control Point System”. Since then, different food companies participating in different parts of the food chain adopted the system to ensure food safety.
HACCP System certification is based on CAC/RCP 1-1969, Rev. 4 (2003) of Codex Alimentarius (Latin for “Food Code”), an internationally recognized guideline for the application of food hygiene and HACCP. The standard follows the food chain from primary production up to final consumption.
Some benefits of applying a HACCP System include, but not limited to, the following: