HACCP, or Hazard Analysis and Critical Control Points, is a food safety method that examines the physical, chemical and biological threats to a food processing facility’s final consumer-ready or customer-ready product. Originally developed as a food safety precaution for astronauts to take food into space, NASA contracted with Pillsbury to develop these protocols, since known as HACCP.
HACCP regulations from the Food and Drug Administration (FDA) and United States Department of Agriculture (USDA) cover the juice and meat industries, respectively. These regulations ensure that food safety and public health are primary concerns for beef processors and juice makers alike.
HACCP maintain seven principles that focus on critical control points (CCPs) in the processing lines of food and beverage makers. CCPs can limit or eliminate the risk of contaminants or biological threats entering the food supply by isolating the affected ingredients and/or batches of product before they are shipped from the facility.
HACCP Protocols Effectively Limit Bio-Hazard Threats at Food Processing Facilities, Regulations Now Included in Cosmetics, Pharmaceutical Industries
Because of the multi-faceted approach that HACCP takes to eliminate food safety risks, protocols and procedures have now been applied to the cosmetics and pharmaceutical industries to ensure that the public is safe from contamination and biological threats from the prescription drugs they take as well as the products they use for personal hygiene.
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