A quality control program (for food processing) to systematically prevent hazards (e.g., pathogens) from entering the production process. HACCP was initially developed in the 1950’s by the Pillsbury Company to supply food products for astronauts in America’s space program. Under HACCP, food processors/handlers must analyze and identify in advance the points where hazards are most likely to occur, and eliminate them. For example, because melons lie in pathogen-contaminated dirt while growing, a “critical control point” for restaurants serving sliced melon is cleansing of the knife after each melon is cut (to prevent the knife carrying pathogens from one infected melon to other melons).
A food safety program designed initially for astronauts and adopted by the U.S. Food and Drug Administration and other international agencies.