The Hazard Analysis and Critical Control Points process – known as HACCP – is an international standard program for food safety developed originally for the U.S space program in the 1960s because it was important to protect astronauts from food-borne illness while in space.
It has since been adapted for use in all types of food. The HACCP approach now consists of seven principles and relies on identifying critical control points.
More recently, the United States has passed new food safety regulations that take HACCP a bit further. The Food Safety Modernization Act implements standards for preventive controls. These include the HACCP critical control points, but also other areas, including sanitation, and supplier and allergen controls.
A third set of standards to know are the Global Food Safety Initiative (GFSI) schemes. Several organizations have developed criteria to become certified under this program. Customers usually request that you get certified through one of these schemes or you can undertake certification voluntarily. (If you are interested in GFSI certification online resources can help you decide which scheme is best for you. This course will not cover details for GFSI programs since they generally require much more than regulations for food safety.)