Hazard analysis and critical control points

Since then, HACCP has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system.

Based on risk-assessment, HACCP plans allow both industry and government to allocate their resources efficiently by establishing and auditing safe food production practices.

[4] In the early 1960s, a collaborated effort between the Pillsbury Company, NASA, and the U.S. Army Laboratories began with the objective to provide safe food for space expeditions.

People involved in this collaboration included Herbert Hollander, Mary Klicka, and Hamed El-Bisi of the United States Army Laboratories in Natick, Massachusetts, Paul A. Lachance of the Manned Spacecraft Center in Houston, Texas, and Howard E. Baumann representing Pillsbury as its lead scientist.

CCP derived from failure mode and effects analysis (FMEA) from NASA via the munitions industry to test weapon and engineering system reliability.

Pillsbury's training program, which was submitted to the FDA for review in 1969, entitled "Food Safety through the Hazard Analysis and Critical Control Point System" was the first use of the acronym HACCP.

It was further supported by the National Academy of Sciences (NAS) when they wrote that the FDA inspection agency should transform itself from reviewing plant records into an HACCP system compliance auditor.

[citation needed] Over the period 1986 to 1990, a team consisting of National Sea Products and the Department of Fisheries and Oceans developed the first mandatory food inspection programme based on HACCP principles in the world.

Together, these Canadian innovators developed and implemented a Total Quality Management Program and HACCP plans for all their groundfish trawlers and production facilities.

NACMCF was initially responsible for defining HACCP's systems and guidelines for its application and were coordinated with the Codex Alimentarius Committee for Food Hygiene, that led to reports starting in 1992 and further harmonization in 1997.

In 2013, NSF International, a public health and safety NGO, established education, training and certification programs in HACCP for building water systems.

The programs, championed by NSF Executive VP Clif McLellan, were developed by subject matter experts Aaron Rosenblatt (Co-founder of Gordon & Rosenblatt, LLC) and William McCoy (Co-founder of Phigenics, Inc.) center on the use of HACCP principles adapted to the specific requirements of domestic (hot and cold) and utility (Cooling Towers, etc.)

Hazards addressed include scalding, lead, and disinfection byproducts as well as a range of clinically-important pathogens, such as Legionella, Pseudomonas, nontuberculous mycobacteria (NTM).

Early adopters of HACCP for building water systems include leading healthcare institutions, notably the Mayo Clinic in Rochester, Minnesota.