Guide to Food Safety

Hazard Analysis and Critical Control Point (HACCP) is a mouthful and is critical to food safety in the U.S. food industry. Although the name may be unfamiliar to most people, the concepts of the system date back nearly 30 years. Simply put, HACCP (pronounced “hassip”) is a science-based process control system whereby potential hazards in a food production process are identified and subsequent action taken to prevent their occurrence. The Pillsbury ® Company first implemented this approach in the development of food for the U.S. space program. Since then, numerous U.S. food companies have incorporated the system into their manufacturing processes. HACCP is in place in many other countries, including Canada. By adopting HACCP, the occurrence of foodborne hazards is reduced; resulting in improved public health protection, increased consumer confidence and overall business success.

In the past, food inspection relied on the senses (sight, smell and touch) to detect potential hazards. This sys-tem was developed in the 1930s when the threat of physical contaminants and diseased animals were of great concern. However, this process failed to prevent hazards from occurring. Today, the challenges facing the food industry are predominantly microbiological and chemical in nature. Of the two, microbiological contaminants such as Salmonella enteritidis, Clostridium botulinum, Listeria monocytogenes and Escherichia coli O157:H7pose the most significant threat. A system to prevent the growth and spread of these organisms was required since microbes cannot be detected by sight. Additionally, with the growth of the food industry; the increasing variety of products; and the number of processes used; federal, state and local agencies are continuously challenged to ensure food safety. HACCP places the responsibility for food safety on the processing plants, allowing them to develop a program that addresses their specific applications.

In the past, food inspection relied on the senses (sight, smell and touch) to detect potential hazards. This sys-tem was developed in the 1930s when the threat of physical contaminants and diseased animals were of great concern. However, this process failed to prevent hazards from occurring. Today, the challenges facing the food industry are predominantly microbiological and chemical in nature. Of the two, microbiological contaminants such as Salmonella enteritidis, Clostridium botulinum, Listeria monocytogenes and Escherichia coli O157:H7pose the most significant threat. A system to prevent the growth and spread of these organisms was required since microbes cannot be detected by sight. Additionally, with the growth of the food industry; the increasing variety of products; and the number of processes used; federal, state and local agencies are continuously challenged to ensure food safety. HACCP places the responsibility for food safety on the processing plants, allowing them to develop a program that addresses their specific applications.

Please Note: The information contained in this publication is intended for general information purposes only. This publication is not a substitute for review of the applicable government regulations and standards, and should not be construed as legal advice or opinion. Readers with specific questions should refer to the cited regulation or consult with an attorney.