The HACCP System

Contaminated foods harboring organisms that can lead to foodborne illnesses often look, smell and taste normal. Accordingly, prevention of contamination is the best line of defense. People handling food at all levels need to be aware of the potential risks in order to guard against them.

The tool most recently implemented to ensure food safety is the Hazard Analysis and Critical Control Point System, or HACCP. The Pillsbury food company developed the HACCP system in 1959 when it needed to ensure its food was safe for a National Aeronautics and Space Agency (NASA) project. The HACCP system was first introduced to the public in 1971, but only recently have food companies and the US Department of Agriculture (USDA) started to adopt the system. HACCP was designed so that specific hazards could be identified and preventative measures could be implemented at critical points of production and handling.

There are seven basic steps of HACCP and although it was originally formulated for food companies and food service institutions, it is an excellent model to follow at any level, including the home.  HACCP is a food-safety program, not an inspection program, and its use by public or private organizations is primarily voluntary. Implementing HACCP consists of learning the seven basic steps and customizing them to the food service operations or food manufacturing plant.