Abstract
The concept and reduction to practice of the Hazard Analysis Critical Control Point (HACCP) system is directly related to The Pillsbury Company’s projects in food production and research for the United States space program. The basics were developed by The Pillsbury Company with the cooperation and participation of The National Aeronautics and Space Administration (NASA), The Natick Laboratories of the US Armed Forces, and the US Air Force Space Laboratory Project Group.
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References
Dept. Health, Educ. Welfare (1972) Proc. of 1971 National Conference on Food Protection. Dept. of Health, Education and Welfare, US Government Printing Office, Washington, DC.
FDA (1973) Acidified Foods and Low Acid Foods in Hermetically Sealed Containers. Code of US Federal Regulations, Title 21, 1, Parts 113 and 114 (renumbered since 1973). FDA, Washington, DC.
NAS (1985) An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients. Food Protection Committee, Subcommittee on Microbiological Criteria. National Academy of Science (NAS), National Research Council. National Academy Press, Washington, DC.
Pillsbury Company (1973) Food Safety Through the Hazard Analysis and Critical Control Point System. Contract No. FDA 72–59. Research and Development Department, The Pillsbury Company, Minneapolis, Minnesota 55414.
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© 1995 Springer Science+Business Media Dordrecht
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Bauman, H.E. (1995). The origin and concept of HACCP. In: Pearson, A.M., Dutson, T.R. (eds) HACCP in Meat, Poultry, and Fish Processing. Advances in Meat Research, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2149-5_1
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DOI: https://doi.org/10.1007/978-1-4615-2149-5_1
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