Freezing Technology

8.1.3 History of HACCP

Dr.Deming and others developed total quality management (TQM) systems for Japanese products in the 1950’s.NASA wanted a “Zero defects” programme to guarantee the safety of the foods that astronauts would consume in space.  Pillsbury presented the HACCP concept publicly at a conference for food protection in 1971.  The use of HACCP principles in the promulgation of regulations for low-acid canned food was completed in 1974 by the United States Food and Drug Administration (FDA).  In the early 1980’s the HACCP approach was adopted by other major food companies.

The International Commission on Microbiological Specifications for Foods (ICMSF) and the International Association of Milk, Food and Environmental Sanitaries (IAMFES), have recommended the broad application of HACCP to food safety.

ADVANTAGES OF HACCP

The HACCP system, as it applies to food safety management, uses the approach of controlling critical points in food handling to prevent food safety problems.  The system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. The application of the HACCP system can aid inspection by food control regulatory authorities and promote international trade by increasing buyers’ confidence.

Guidelines for the application of the HACCP system

 Management commitment is necessary for implementation of an effective HACCP system. During hazard identification, evaluation and subsequent operations in designing and applying HACCP systems, consideration must be given to the impact of raw materials, ingredients, food manufacturing practices, role of manufacturing process to control hazards, likely end use of product, categories of consumers of concern, and epidemiological evidence relative to food safety.

The intent of the HACCP system is to focus control at CCPs by all means.