Introduction to HACCP
Background to HACCP
The general food hygiene practices outlines are still very relevant, however it has been increasingly recognized that a different approach and philosophy to food safety were required. An additional approach, which concerntrates, on the product and specific threats to food safety throughout its life history has been developed. This is knowm as the Hazard Analysis Critical Control Point (HACCP) approaches.
The development of HACCP started in 1959 with requirements for the US space program and the need for food, which was pathogen free. However, it was not until the mid 1980’s that the wide spread use of HACCP was advocated.