The origin and concept of HACCP

  • H. E. Bauman
Part of the Advances in Meat Research book series (ADMERE, volume 10)


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.


Preventative System Food Protection Fish Processing Physical Hazard Microbiological Criterion 
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  1. 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.Google Scholar
  2. 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.Google Scholar
  3. 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.Google Scholar
  4. 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.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • H. E. Bauman

There are no affiliations available

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