HACCPpõhist

HACCPpõhist refers to the history of the Hazard Analysis and Critical Control Points (HACCP) system, a preventive approach to food safety. The HACCP concept originated in the 1960s in the United States, developed to ensure safe space food for NASA's manned missions. The project brought together the Pillsbury Company, the U.S. space program, and government agencies to design a system that could identify and control hazards in the production chain before they caused harm. The core idea was to shift focus from end-product testing to prevention, using a systematic hazard analysis of biological, chemical, and physical hazards at points in the process where control is essential.

HACCP was formalized through guidance and widely adopted by food safety authorities worldwide. It rests on seven principles: hazard analysis; identification of critical control points; establishment of critical limits; monitoring; corrective actions; verification; and documentation and recordkeeping. Over time, HACCP expanded from high-risk sectors such as meat, dairy, and seafood processing to broader food industries, including primary production and hospitality.

International and national authorities incorporated HACCP into regulatory frameworks and industry standards. The Codex Alimentarius provided internationally recognized principles and guidelines, influencing national regulations and international trade. Today, HACCP-based systems are commonly required or encouraged as part of food safety management, often integrated with other schemes such as ISO 22000. The term HACCPpõhist therefore highlights the development and global uptake of a preventive approach to food safety regulation and practice.