Hazard Detection
Introduction
Hazard Analysis and Critical Control Points[1] (HACCP, also known as HACCP, Hazard analysis and critical control points) is a systematic preventive process to guarantee food safety,[2] in a logical and objective manner. It is applicable in the food industry, although it is also applied in the pharmaceutical and cosmetic industries and also in all types of industries that manufacture materials in contact with food. It identifies, evaluates and prevents all risks of contamination of products at a physical, chemical and biological level throughout all the processes of the production chain, establishing preventive and corrective measures for their control aimed at ensuring safety.
In 1959, the development of HACCP began, with the Pillsbury company being its pioneers along with NASA and United States Navy laboratories. The initial process consisted of a system called failure modal and effects analysis (FMEA), whose usefulness lies in the study of causes and the effects they produce.
The HACCP was born with the objective of developing systems that provide a high level of guarantee on food safety and to replace the quality control systems of the time based on the study of the final product that did not provide much information on the extent to which corrections should be introduced. At first its application was not very successful and the push given by the Food and Drug Administration (FDA) had no impact. In the 1980s, institutions worldwide promoted its application. Among others, the World Health Organization.
History and review of the HACCP system: primitive and modern methods for food preservation
Contenido
Los seres humanos han estado preocupados por la disponibilidad de alimentos desde los albores de su existencia. Los humanos prehistóricos fueron cazadores y recolectores que necesitaban encontrar y capturar comida. A medida que pasó el tiempo, el hombre comenzó a cultivar y preservar sus propios alimentos. Más tarde en la historia, los humanos se interesaron en la preparación, conservación y en el mantenimiento de un suministro estable de alimentos. Los avances en la organización social, desde pequeños grupos cazadores y recolectores nómadas a grupos más grandes con vida comunitaria en un lugar fijo, condujeron a la necesidad de una fuente confiable de alimentos.