Understanding the Basics of HACCP by Sara Mortimore and Carol
Wallace By way of introduction to the subject, we first attempt
to answer some of the most commonly asked questions about HACCP:
what it is, how it works, what it looks like, and so on. HACCP
is an acronym used to describe the Hazard Analysis and Critical
Control Point system. The concept is a systematic approach to
food safety management. It is based on recognized principles
that aim to identify the hazards that are likely to occur at any
stage in the food supply chain and put into place controls that
will prevent them from happening. The HACCP concept originated
in the early 1960s by the Pillsbury Co., working with the
National Aeronautic and Space Administration (NASA) and the U.S.
Army Laboratories. It was based on the engineering concept of
failure, mode and effect analysis (FMEA), which looks at what
could potentially go wrong at each stage in an operation and
puts effective control mechanisms into place. While the system
was not launched pub