The Expanding Role of HACCP

The food safety management system known as HACCP has come a long way since its development for the American space program. It has become an integral part of the country’s entire food safety system.

“HACCP has had the biggest impact on ensuring the safety of food ever since it was implemented,” says Jenny Scott, senior advisor to the director of the Food and Drug Administration’s Center for Food Safety and Applied Nutrition.

The acronym stands for Hazard Analysis and Critical Control Points and refers to the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Scott puts it more simply: “Let’s figure out what could go wrong first, figure out what we need to control to prevent these things from going wrong, and then we’re going to have much better assurance that the foods we’re producing are safe.”

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