HACCP entails an organized preventive undertaking to food safety from chemical, biological, and physical hazards in the processes of production which can make the finished products unsafe. A collaborative effort between NASA, the U.S. Army Laboratories, and the Pillsbury Company began the HACCP in the early 1960s. Their objective was to provide safe food for the astronauts setting out on space expeditions. In a bid of ensuring that safe food would be sent to space, there was the imposition of strict microbial requirements that included pathogen limitations ( Mortimore et al, 2014 ). Through the use of traditional methods of testing end products, the collaborating groups soon realized all the manufactured food was used for testing leaving very little behind for actual usage. HACCP came into play in an effort of coming up with an entirely different approach. Initially, the HACCP was set on three basic foundations but later there was the need to add two more principles. Over the years, HACCP expanded to all the realms of the food industry venturing into poultry, meat, dairy, and seafood, and now has spread to the fork ( Mortimore et al, 2014 ). Its principles include; conducting a hazard analysis, identifying critical control points, establishing critical limits for every critical control point, establishing corrective actions, developing procedures aimed at ensuring the HACCP is performing its intended function and establishing record-keeping steps ( Corlett, 2008 ). HACCP boosts ensuring that food is consumable to everyone as opposed to traditional food safety programs ( Hayes, 2010 ). Moreover, HACCP retains vital vitamins in the food. Monitoring is necessary for the HACCP system as it ensures that there are no additives or unnecessary preservatives introduced to the food. Whenever there is a deviation from the HACCP consequences are bound to occur such as food not staying for its intended time.
References
Corlett, D. A. (2008). HACCP user's manual. Gaithersburg, Md: Aspen Publ.
Hayes, P. R. (2010). Food hygiene, microbiology, and HACCP.
Mortimore, S. E., Wallace, C., & Cassianos, C. (2007). HACCP. Chichester: John Wiley & Sons.
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