The HACCP system - Hazard Analysis Critical Control Points - was developed in the 1960s in the US and was used in the NASA space program. This program analyses and explains this scientific system, which identifies specific hazards and measures for their control, ensuring food safety.
HACCP can be applied throughout the food chain from primary production through to consumption. HACCP also aids in the inspection of food premises by regulatory authorities and ensures confidence in export industries that the food we produce is safe.
Throughout this program the seven principles that all food workplaces should implement as part of their Food Safety Program are discussed.