Food News

The HACCP concept. It will be 60 this year!

In 1959, NASA developed safe food for astronauts for upcoming missions. Corresponding guidelines for production, storage and processing were developed, which served as the basis for today's HACCP points.

In 1959, NASA was faced with the challenge of developing safe food for astronauts for the planned manned space flight. Clear guidelines were needed for the production, storage and processing of 100% safe specialty foods for the upcoming missions. The HACCP concept from the mechanical engineering sector was copied and further developed. First, possible dangers had to be identified and their probability of occurrence assessed. The initial principles became the seven HACCP points, which are now generally accepted and which represent an essential cornerstone in the prevention of safety-related events in systematic risk analysis in food production.

• Hazard Analysis
• Critical Control Points
• Limit values
• Continuous monitoring
• Corrective action
• Documentation
• Regular verification

Regulation (EC) No 852/2004 on the hygiene of foodstuffs regulates the obligation to apply HACCP within the EU. It has been binding since 1 January 2006. As a result, every food company must develop its own control system. But the concept has long since gone beyond hygiene management. Risks from possible contaminants, residues, GMOs, allergens and last but not least the authenticity of raw materials, ingredients and end products must also be comprehensibly minimised through special risk considerations.

Modern laboratory analysis provides the analytical facts and assessment aids.

Author: Frank Mörsberger