Overview of HACCP in fish processing establishments

Abstract

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. Hazard Analysis Critical Control Point (HACCP) is a type of food safety management system. HACCP created the foundation for modern food safety standard. HACCP was developed by the Pillsbury Company while working on producing foods for NASA for use in space missions in early 1959. NASA had concerns of food, particularly crumbs, in the space capsule in zero gravity and also food that was free of pathogens and biological toxins that Pillsbury addressed by the use of HACCP. Principles that were mandated as part of NASAs engineering practices were applied to food production for the first time. It was an end-to-end control system that managed risks throughout the entire lifecycle of the space food, from ingredient procurement to transportation, to packaging and storage. The concept of HACCP was first presented to the public in the 1971 National Conference on Food Protection. At that time, it was based on three principles. In 1985, interest in HACCP was renewed when a subcommittee of the Food Protection Committee of NASA issued a report on microbiological criteria. A National Advisory Committee on Microbiological Criteria for Foods was formed and that committee published a report in 1992 that provided the framework for HACCP as we know it today.