The system when properly applied can be used to control any area or point in the food system that could contribute to hazardous situation whether it be contaminants, pathogenic microorganisms, physical objects, chemicals, raw material, a process, use directions for the consumer or storage conditions.
HACCP helps prevent food foodborne illness outbreaks because HACCO is proactive approach to controlling every step in the flow of food.
The HACCP concept is divided into two parts:
*Hazard analysis
*Determination of critical control points.
The Hazard Analysis portion of HACCP involves a systemically study of the ingredients, the food products, the conditions of processing, handling, storage, packaging, distribution and consumer use.
HACCP focuses on how food flows though the process – from purchasing to serving. At each step in the food preparation process there are a variety of potential hazards. From this information we were able to determine the Critical Control Points in the system that had to be monitored.
HACCP was developed originally as a microbiological safety system in the early days of the US manned space programme, as it was vital to ensure the safety of food for the astronauts.
The system was pioneered by the Pillsbury Company working alongside NASA and the US Army Laboratories at Natick.
Hazard Analysis Critical Control Point System (HACCP)
