Hazard Analysis Critical Control Point (HACCP)
HACCP is a systematic planning process where an organization's activities are described and analyzed to understand the where critical risks for various problems are present, and plans for minimizing critical risks and monitoring prevention activities are developed.
HACCP was developed by the Pillsbury Company, who, along with the National Air and Space Agency (NASA), first used the process to minimize the risk of food contaminants in the food supply for the U.S. space program. Since then, HACCP has been used in a variety of industries, as well as in natural resource management issues, such as invasive species.
A large number of written and internet resources exist that describe HACCP in more detail. Rather than providing such detail on this website, we provide the following links to direct you towards some excellent existing materials:
U.S. Fish and Wildlife Service (USFWS) HACCP Webpage: USFWS has been a leader in HACCP planning and education to deal with invasive species issues. Jonathan Thompson, (209) 946-6400 ext 315 or Jonathan_Thompson@fws.gov, of the Stockton, CA office is a key team member for this project and has conducted HACCP training throughout the United States.
Minnesota Sea Grant: The U.S. Sea Grant College program has been involved in HACCP training for both invasive species and seafood safety.
"From Farm to Fork": A book chapter on the history of HACCP from the NASA history office.