HAZARD ANALYSIS OF CRITICAL CONTROL POINTS
(HACCP) PRINCIPLES
Introduction
Hazard Analysis Critical Control Points (HACCP) is a system which provides the framework for monitoring the total food system, from harvesting to consumption, to reduce the risk of foodborne illness. The system is designed to identify and control potential problems before they occur. In its Model Food Code, the Food and Drug Administration has recommended the HACCP system “because it is a system of preventive controls that is the most effective and efficient way to assure that food products are safe ” (1999 FDA Model Food Code) . The application of HACCP is based on technical and scientific principles that assure safe food.
Currently, the food industry, including foodservice, supports the use of HACCP and its principles as the best system currently available to reduce and prevent foodborne illness. HACCP was first developed and used by the Pillsbury Company in the late 1950’s to provide safe food for America’s space program. Federal and state regulatory agencies have adopted the HACCP approach.
[There are many federal regulatory agencies studying the poisoning of the American food supply by our own producers, processors, and distributors, but is the research accurate, edited, and tampered with in favor of the big business food purveyors?]
http://www.uri.edu/ce/ceec/food/factsheets/haacp.html