The Hazard Analysis and Critical Control Point System (HACCP) dates back to the 1960s when it was developed by NASA in order to make risk-free food for astronauts. NASA identified points where contamination was likely to occur so that appropriate process controls could be implemented during production. That system is now federally mandated in the USA for use as a critical contamination prevention program under the Food Safety Initiative in seafood and meat and poultry processing facilities. The Canadian Food Inspection Agency’s (CFIA) Food Safety Enhancement Program (FSEP) encourages the development, implementation and maintenance of HACCP systems in all federally registered establishments of the meat, dairy, honey, maple syrup, processed fruit and vegetable, shell egg, processed egg and poultry hatchery sectors. HACCP implementation is mandatory in all Canadian establishments registered under the Meat Inspection Act, and federally registered fish and seafood processing establishments are required by regulation to have HACCP systems in place.
