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Rapid microbiological methods with hazard analysis critical control point

M W Griffiths1

  • 1University of Guelph, Department of Food Science, ON, Canada.

Journal of AOAC International
|January 7, 1998
PubMed
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Hazard Analysis Critical Control Point (HACCP) is a food safety system developed in the 1960s. It is now a global standard, influencing international food trade regulations and mandatory in many countries.

Area of Science:

  • Food Science
  • Food Safety Management
  • Regulatory Affairs

Background:

  • Hazard Analysis Critical Control Point (HACCP) was developed in the 1960s by the Pillsbury Company, U.S. Army Natick Laboratories, and NASA.
  • The system was initially designed to ensure food safety for astronauts during space missions.
  • HACCP has become a globally adopted standard for food safety management systems.

Purpose of the Study:

  • To highlight the historical development and widespread adoption of HACCP.
  • To underscore HACCP's role in harmonizing international food safety regulations.
  • To emphasize the mandatory implementation of HACCP in major global markets.

Main Methods:

  • Historical review of HACCP's origins and evolution.
  • Analysis of HACCP's influence on international trade agreements (GATT, NAFTA).

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  • Examination of regulatory requirements mandating HACCP (USDA Mega-Reg, Canada, EU).

    • Main Results:

    • HACCP, originating in the 1960s, is now the international benchmark for food safety.
    • The system facilitates global food trade by harmonizing inspection regulations.
    • Mandatory HACCP implementation is a key feature of modern food safety legislation worldwide.

    Conclusions:

    • HACCP is a foundational element of contemporary global food safety frameworks.
    • Its principles are integral to regulatory compliance and international commerce.
    • The system's proactive approach ensures robust food safety standards across borders.