HACCP (Hazard Analysis and Critical Control Points) is a systematic preventative approach to food safety that identifies potential biological, chemical, and physical hazards at specific points in the food production process. It was developed in the 1960s by Pillsbury and NASA to ensure food safety for space missions. In the 1970s, the FDA adopted HACCP for low acid canned foods to reduce food poisoning. By the 1980s, HACCP use had spread throughout the US and Europe. The WHO and EU later made HACCP a legal requirement to improve global food safety standards. HACCP certification involves completing a training course on the seven HACCP principles: hazard analysis, determining critical control points, establishing critical limits

1. HACCP
The goal of HACCP is to prevent, eliminate, or reduce biological,
chemical, or physical hazards to food.

2. •Hazard
•Analysis
•Critical
•Control
•Points
What is HACCP?

3. Brief History of HACCP
• Developed in the 1960’s by the Pillsbury Corporation and
NASA to ensure food safety for the first manned space
missions.
– It was determined that food safety was a significant risk to the first
manned space missions
• In the 1970’s HACCP was adopted for food safety within the
US
– The US Food and Drug Administration adopted HACCP in low acid
canned foods in order to reduce the growing number of food
poisoning cases
• By the 1980’s HACCP us was spread throughout the United
States and Europe
– This would enable global trade standards, this move is vital
to the creation of a global economy

4. History Continued……
• During the 1990’s the World Health
Organization adopts HACCP
– The rising numbers of food poisoning cases world
wide leads the WHO to advocate HACCP as the
recommended way to ensure better food safety
standards
• The EU makes HACCP a legal requirement, and
all EU Countries implement HACCP laws

5. International HACCP Alliance
• The International HACCP Alliance was
developed on March 25, 1994, to provide a
uniform program to assure safer meat and
poultry products. It is housed within the
Department of Animal Science at Texas A&M
University

6. HACCP Certification
• The HACCP Principles for Food Processors and
Manufacturers course is self-directed and designed to
assist you in implementing a food safety plan. Learn
how to identify, reduce and ultimately prevent
potential sources of contamination in your food
production operation.
• A certificate from SGS and the International Alliance is
issued once the course is successfully completed. This
course is recognized as an Introduction to HACCP
course requirements under the Codex Allimentarius,
ISO 22000 and GFSI scheme requirements such as SGF,
BRC, FSSC 22 000, etc.

7. Prerequisites
• Managing the ‘basics’ of food safety
• Allowing HACCP to focus on REAL hazards
• Management Processes
• Industry Best Practices

8. The Seven Principals
1. Conduct Hazard Analysis
2. Determine Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Document the System

10. Food Safety Management and HACCP
• HACCP systems prioritize controls so that
resources are concentrated on the critical points
to food safety:
– Cooking
– Storage of high risk foods
– Cooling
• Food business operators have a legal
responsibility to implement a Food Safety
Management System based on the principals of
HACCP

11. Identifying Hazards
CCP = Critical Control Point(s)

12. • http://www.fda.gov/Food/GuidanceRegulation/HACCP/
• http://www.haccpalliance.org/sub/index.html
• http://www.haccpforexcellence.com/home/history_of_haccp
• https://www.fsai.ie/uploadedFiles/Consol_Reg852_2004.pdf
• http://ec.europa.eu/food/food/biosafety/hygienelegislation/comm
_rules_en.htm
• http://www.ehaccp.org/processors
References