The HACCP system was first implemented in 1959 by Pillsbury, USA, in its NASA research and food design projects for NASA’s US space programs.
Due to the fact that this HACCP concept has proved to be an extremely valuable and effective tool in obtaining safe food, it has begun to be used in all processing areas in the food industry as a food safety guarantee system. HACCP ensures the control of all processes in the manufacturing process stream by using operational control and/or continuous monitoring techniques at the critical points. The preventive principle underlying the HACCP system is: Build quality and safety in a product before inspecting the finished product!
HACCP is a key tool of quality management to ensure food safety (innocuity), based on risk identification, assessment, prevention and monitoring.