The HACCP process is a well-known international standard program for food safety developed originally for the U.S. space program in the 1960s. It was obviously important that astronauts not have a 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” that will be discussed in detail in this course.
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 what is called “preventive controls.” These include the HACCP process critical control points but also incorporates controls for other areas: sanitation, supplier controls, and allergen controls.
This course will incorporate principles from HACCP and Preventive Controls for Human Food.
A third set of standards to be aware of are the Global Food Safety Initiative (GFSI) schemes. There are several organizations that have developed criteria to use to become certified under their program. Customers usually request that you get certified to one of these schemes or you can undertake certification voluntarily. If your company is interested in GFSI certification there are resources online that will help you decide which scheme is best for you. This course will not cover details for GFSI programs since they require much more than regulations for food safety.