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Food safety throughout the supply chain remains a critical issue in our nation. Consumers don't want to play Russian roulette in the supermarket, and they expect that the products on the shelves and in the cases have met stringent safety standards.
HACCP (Hazard Analysis and Critical Control Points) plans have long played an important part in the country's ongoing efforts to reduce foodborne disease. The HACCP approach to process control for foods was developed by the Pillsbury Company together with the National Aeronautics and Space Administration (NASA) for astronaut food in the 1960s. In the 1970s, the food processing industry began using HACCP for low-acid canned food production to assure the precise process control measures necessary for safe production.
Since 1998, meat and poultry plants have been required to implement this...