3. HACCP system history
In the 1960s, the U.S. National Aeronautics and
Space Administration (NASA) and Pillsbury
together created the HACCP idea. This was the
first pathogen monitoring and measuring
requirement placed on the food industry was to
assure crumb- and pathogen-free food that had
a long shelf-life for space travel. HACCP was
originally introduced to the food industry in the
spring of 1971 at the first National Conference
on Food Protection.
4. More about HACCP
HACCP is a management system in which food safety is addressed through the
analysis and control of biological, chemical, and physical hazards from raw
material production, procurement and handling, to manufacturing,
distribution and consumption of the finished product.
5. Benefits of using HACCP
• Increase customer and consumer confidence
• Maintain or increase market access
• Improve control of production process
• Reduce costs through reduction of product losses and rework
• Increase focus and ownership of food safety
• Business liability protection
• Improve product quality and consistency
• Simplify inspections primarily because of the recordkeeping and documentation
6. Why do we need HACCP certification?
• A HACCP certification serves as proof of your food
establishment's commitment to upholding food safety
regulations.
• A food manufacturing business is required to have a food safety
management system to control hazards in its operations.
• A HACCP certification is awarded to a food business that has a
complete and comprehensive HACCP plan and has undergone
stringent audit from an accredited third-party certification body.
