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Development of a Nutritional HACCP Plan

2002; Elsevier BV; Volume: 102; Issue: 10 Linguagem: Inglês

10.1016/s0002-8223(02)90309-3

1878-3570

José M. Soriano, J.C. Moltó, Jordí Mañes,

Listeria monocytogenes in Food Safety

In the early 1970s, the Pillsbury Company, in a joint effort with the National Aeronautic and Space Administration (NASA) and the US Army Natick Laboratories, developed the Hazard Analysis and Critical Control Points (HACCP) system. This system was presented at the 1971 National Conference on Food Protection to ensure that the foods for the space program were free of all pathogens that could cause illness to astronauts during space travel. Thereafter, the food industry introduced the same system to prevent any risk to the health of its consumers according to the International Commission on Microbiological Specifications for Foods, the National Advisory Committee on Microbiological Criteria for Foods and the Food Hygiene Committee of the Codex Alimentarius Commission, among others. They have recognized that to ensure food safety, properly designed HACCP systems must consider chemical and physical hazards in addition to other biological hazards.