Hazard Analysis Critical Control Point Approach to Food Safety: Past, Present, and Future

Highlights of the evolution of the hazard analysis critical control point (HACCP) concept are briefly reviewed. The discussion considers the first application of the HACCP method to the production of food for astronauts, as well as its increasing implementation in food processing and food operations in the United States and other regions of the world. As the concept evolved and principles were stated, guidelines, manuals, videos, training courses, and software were developed by a variety of groups. Presently, implementation of HACCP systems is being mandated for a variety of food-processing operations by national food-regulatory agencies. The HACCP approach will become the universal food safety activity in the future.