FDA 2001 Food Code - Annex 5: HACCP Guidelines (Part 01)

FDA 2001 Food Code - Annex 5: HACCP Guidelines

U. S. Department of Health and Human Services
Public Health Service
Food and Drug Administration
2001 Food Code (Updated April 2004*)
Supplement to the 2001 Food Code

HACCP (Hazard Analysis and Critical Control Point)

History

          In 1959, The HACCP system was developed by the “Pillsbury Company” when working on producing safe food products for NASA to use in space missions. In 1971, HACCP concept was presented to the general public through National Conference on Food Protection, and during that time the system was based on 3 principles. HACCP system was further developed to what we know today during 1992, with “Famous 7 Principles of HACCP”.