HACCP History and Principles

1. H. A. C. C. P.
Hazard Analysis Critical Control Point
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2. What is HACCP?
-An internationally recognized method of
identifying and managing food safety
related risk and when central to an
active food safety program, can provide
the public and regulatory agencies
assurance that a food safety program is
well managed.
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3. HISTORY
OF HACCP
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4. 1960’s
4
The first iteration of HACCP was produced in the early 1960’s by
NASA working with Pillsbury.
The HACCP concept was first developed in the 1960s by the U.S. National
Aeronautics and Space Administration (NASA), working with Pillsbury, to
ensure crumb- and pathogen-free food that had extensive shelf-life properties
for space travel—the first pathogen monitoring and measurement requirement
imposed on the food industry.

5. 1970’s
In 1971, Pillsbury shared their experience of using HACCP at the
National Conference on Food Protection
This eventually led the Food and Drug Administration (FDA) to incorporate the
basic HACCP principles into its low acid and acidified food regulations in
1974.
Since then, several food establishments have made it a priority to
incorporate HACCP into their food production system.
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6. 1980’s
In 1980, WHO/ICMSF reports on HACCP.
The 1980s and 1990s saw rapid adoption of HACCP within the US food industry, thanks to
several publications that touted the HACCP system as an effective way to ensure food
safety.
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In 1983, WHO Europe recommended the use of HACCP.
In 1985, the NAS also recommends HACCP
The National Academy of Science concluded that HACCP, as opposed to another common idea
of random testing of foods, was an adequate method of ensuring wholesome food.
In addition to results of the 1985 report was formation of the NACMCF, who further
encouraged adoption of HACCP through the development and publication of resources based
on education and implementation of the idea.

7. 1990’s - Present
In 1992, NACMCF issues a revised document, the first document
with 7 principles
The 1992 revision of this document from NACMCF presented the seven core
principles central to HACCP for the first time.
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In 1993, Codex issued first HACCP guidelines.
The Codex Committee on Food Hygiene recognized HACCP as the global standard
for food safety and published their first HACCP guidelines, which would be
later adopted by the Codex Alimentarius Commission, the joint body of the
Food and Agriculture Organization (FAO) and the World Health Organization
(WHO).

8. 1990’s - Present
In 1994, the International HACCP Alliance was established.
The International HACCP Alliance has been created to provide a uniform
program to assure safer meat and poultry products.
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In 1997, Codex revised its HACCP document
Codex had revised its HACCP document to incorporate certain FAO/WHO
recommendations, while NACMCF issued its third revised document to harmonize
the US and international definition of HACCP.
In the same year, the U.S. Food and Drug Administration made it mandatory for
all seafood companies to implement the HACCP system.

9. The
Principles of
HACCP
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10. There are 7
Principles of
HACCP:
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Conduct Hazard
Analysis
Identify
Critical Point
Establish
Critical
Limits
Monitor
Procedures
Take
Corrective
Actions
Verify
Procedures
Establish
Record Keeping
Procedures

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Principle 1:
Conduct a hazard
analysis
The application of this principle
involves listing the steps in the
process and identifying where
significant hazards are likely to
occur. The HACCP team will focus on
hazards that can be prevented,
eliminated or controlled by the HACCP
plan. A justification for including
or excluding the hazard is reported
and possible control measures are
identified.

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Principle 2: Identify
critical control points
A critical control point (CCP) is a
point, step or procedure at which control
can be applied and a food safety hazard
can be prevented, eliminated or reduced
to acceptable levels. The HACCP team will
use a CCP decision tree to help identify
the critical control points in the
process. A critical control point may
control more than one food safety hazard
or in some cases more than one CCP is
needed to control a single hazard. The
number of CCP's needed depends on the
processing steps and the control needed
to assure food safety.

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Principle 3:
Establish Critical limits
A critical limit (CL) is the maximum
and/or minimum value to which a
biological, chemical, or physical
parameter must be controlled at a CCP to
prevent, eliminate, or reduce to an
acceptable level the occurrence of a food
safety hazard. The critical limit is
usually a measure such as time,
temperature, water activity (Aw), pH,
weight, or some other measure that is
based on scientific literature and/or
regulatory standards.

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Principle 4: Monitor CCP
The HACCP team will describe
monitoring procedures for the
measurement of the critical limit at
each critical control point.
Monitoring procedures should describe
how the measurement will be taken,
when the measurement is taken, who is
responsible for the measurement and
how frequently the measurement is
taken during production.

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Principle 5:
Establish Corrective
Action
Corrective actions are the procedures
that are followed when a deviation in
a critical limit occurs. The HACCP
team will identify the steps that will
be taken to prevent potentially
hazardous food from entering the food
chain and the steps that are needed to
correct the process. This usually
includes identification of the
problems and the steps taken to assure
that the problem will not occur again.

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Principle 6:
Verification
Those activities, other than
monitoring, determine the validity of
the HACCP plan and that the system is
operating according to the plan. The
HACCP team may identify activities
such as auditing of CCP's, record
review, prior shipment review,
instrument calibration and product
testing as part of the verification
activities.

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Principle 7:
Record Keeping
A key component of the HACCP plan is
recording information that can be used
to prove that the a food was produced
safely. The records also need to
include information about the HACCP
plan. Record should include
information on the HACCP Team, product
description, flow diagrams, the hazard
analysis, the CCP's identified,
Critical Limits, Monitoring System,
Corrective Actions, Recordkeeping
Procedures, and Verification
Procedures.

18. References
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6951898/#:~:text=The%20HACCP%20concept%20was
%20first,requirement%20imposed%20on%20the%20food
https://ziphaccp.com/en/haccp/haccp-food-safety.html
https://nmis.gov.ph/menu-transparency/menu-transeal/10-category-transeal/51-article-haccp
https://www.thermoworks.com/foodservice101-history-of-haccp/
https://food.unl.edu/seven-principles-haccp
https://www.pmg.engineering/hazard-analysis-critical-control-point-haccp-principle/
http://www.engineeringexpert.net/Engineering-Expert-Witness-Blog/food-manufacturing-
challenges-%e2%80%93-haccp-design-principle-no-7
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