HACCP pp 1-5 | Cite as

Introduction to HACCP

  • Howard E. Bauman


The concept and reduction to practice of the Hazard Analysis and Critical Control Point (HACCP) system was directly related to the Pillsbury Company’s projects in food production and research for the space program. The basics were developed by the Pillsbury Company with the cooperation and participation of The National Aeronautics and Space Agency (NASA), the Natick Laboratories of the U.S. Army, and the U.S. Air Force Space Laboratory Project Group.


Hazard Analysis Preventive System Critical Control Point Physical Hazard Microbiological Criterion 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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  1. National Academy of Sciences (NAS). 1985. An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients. NAS, National Research Council, National Academy Press, Washington, DC.Google Scholar
  2. Pillsbury Company. 1973. Food Safety Through the Hazard Analysis and Critical Control Point System. Contract No. FDA 72-59. Research and Development Dept., The Pillsbury Company, Minneapolis, MN 55414.Google Scholar
  3. U.S. Dept. of Health, Education and Welfare. 1972. Proceedings of the 1971 Conference on Food Protection. U.S. Government Printing Office, Washington, DC.Google Scholar
  4. U.S. Food and Drug Administration. 1973. Acidified Foods and Low-Acid Foods in Hermetically Sealed Containers. Code of U.S. Federal Regulations, Title 21, Ch. 1, Parts 113 and 114 (renumbered since 1973).Google Scholar

Copyright information

© Van Nostrand Reinhold 1992

Authors and Affiliations

  • Howard E. Bauman

There are no affiliations available

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