Brefily describe historical background of hazard analysis critical control point?

Hazard Analysis Critical Control Point (HACCP) is a systematic approach to food safety that was developed by the Pillsbury Company in collaboration with NASA in the 1960s. The goal of HACCP is to identify and control potential hazards in food production processes in order to prevent foodborne illnesses. HACCP has since been adopted by the food industry worldwide and is now a mandatory requirement for food safety certification in many countries.

Historical Background of Hazard Analysis and Critical Control Point (HACCP)

- 1959: The US Army commissioned a Hazard Analysis and Critical Control Point (HACCP) system to ensure the safety of food for space missions.
- 1967: HACCP was adopted by the Pillsbury Company for its food production facilities.
- 1971: The National Aeronautics and Space Administration (NASA) formally adopted HACCP as its food safety system.
- 1974: The Codex Alimentarius Commission (CAC) developed the first international guidelines for HACCP implementation.
- 1993: The US Food and Drug Administration (FDA) published a proposed rule on HACCP for seafood and juice manufacturers.
- 1995: The US Department of Agriculture (USDA) published a final rule on HACCP for meat and poultry products.
- 1998: The HACCP guidelines were incorporated into the Codex Alimentarius General Principles of Food Hygiene.
- 2011: The US FDA's Food Safety Modernization Act (FSMA) mandated HACCP-based food safety programs for many food facilities.
- Present: HACCP remains a globally recognized food safety management system implemented in numerous countries and industries.