HACCP: don’t get caught out!

Expert Radojka Barycki offers a clear and concise overview of important HACCP updates impacting the beef slaughter process in the United States.

Hazard Analysis and Critical Control Points (HACCP) is a systematic approach that evaluates hazards that may potentially be present in food products that can harm the consumer. The method used evaluates the process from raw material procurement, receiving and handling, to manufacturing, distribution and consumption of the finished product.1

HACCP was implemented for the first time by the National Aeronautics and Space Administration (NASA) in the 1960s. This approach to food safety was created as a joint effort between Pillsbury, NASA and the US Army to ensure the safety of the food that astronauts were going to consume in space.