HACCP

HACCP/ ISO 22000:2007 (Food Safety Management System)
HACCP is an acronym for Hazard Analysis and Critical Control Point (pronounced “hassip”) and is a food safety program that was developed nearly 30 years ago for NASA to ensure the safety of food products that were to be used by the astronauts in the space program.

Its purpose is to prevent hazards that could introduce potentially dangerous food-born illnesses in food by applying science-based controls that cover all aspects from raw resources through preparation to final product. This differs from the traditional method of having industry and regulators perform random checks and sampling of manufacturing conditions and final products to ensure food safety. This tends to be much less effective and efficient than having a system in place that performs these tasks all the time. HACCP has been recognized by the FDA, the National Academy of Sciences, the Codex commission (an international food standard-setting organization) and the National Advisory Committee on Microbiological Criteria for Foods and Health Canada.

It is in use in many countries and is increasingly becoming a requirement for food manufacturers to have in order to sell their products.