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HACCP is a systematic preventative system that uses common sense application of scientific principles. The most important aspect of HACCP is that it is a preventative system rather than an inspection system of controlling food safety hazards. Prevention of hazards cannot be accomplished by end product inspection, so controlling the production process with
HACCP
offers the best approach. The application of HACCP is systematic because structured hazard analysis and implementation are provided. The process is common sense in that each processor understands their operation and is best able to assess controlling the process.
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HACCP was developed by the Pillsbury Company while working on producing foods for NASA for use in space missions in early 1959. NASA had concerns of food, particulary crumbs, in the space capsule in zero gravity and also food that was free of pathogens and biological toxins that Pillsbury addressed by the use of HACCP. The concept of HACCP was first presented to the public in the 1971 National Conference on Food Protection. At that time it was based on three principles. In 1985, interest in

HACCP
was renewed when a subcommittee of the Food Protection Committee of NASA issued a report on microbiological criteria

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