History
Developed in the 1960s by Pillsbury with NASA and the US Army Natick Laboratories for safe space food, shifting from end-product testing to process control. Codex later issued international guidance; Korea introduced it in 1995.
Hazards
- Biological: Salmonella, Staphylococcus aureus, norovirus
- Chemical: pesticide residues, heavy metals, allergens, cleaning agents
- Physical: metal, glass, stones
Five preliminary steps
Assemble the team, describe the product, identify intended use, draw the flow diagram and confirm it on site.
Seven principles
- Conduct a hazard analysis.
- Determine critical control points (using a decision tree).
- Establish critical limits (e.g. core temperature of 75°C for one minute).
- Establish monitoring.
- Establish corrective actions.
- Establish verification procedures.
- Establish documentation and record keeping.
Prerequisites
Prerequisite programmes—hygienic premises, water, pest control, cleaning and training—must be in place. HACCP's process thinking parallels quality management.
References
- Codex Alimentarius Commission. (2020). General Principles of Food Hygiene (CXC 1-1969, Rev. 2020). FAO/WHO.
- National Advisory Committee on Microbiological Criteria for Foods. (1998). Hazard analysis and critical control point principles and application guidelines. Journal of Food Protection, 61(9), 1246-1259.
- Ross-Nazzal, J. (2007). From farm to fork: How space food standards impacted the food industry and changed food safety standards. In S. J. Dick & R. D. Launius (Eds.), Societal Impact of Spaceflight (pp. 219-236). NASA.
- 식품의약품안전처 (2023). 식품 및 축산물 안전관리인증기준 [고시]. 국가법령정보센터.