The History of HACCP

Timeline created by haccpcanada
  • NASA is Created

    NASA is Created
    History of NASAPresident Dwight D. Eisenhower signs the National Aeronautics and Space Act creating the National Aeronautics and Space Administration (NASA).
  • Pillsbury is Contracted by NASA

    Pillsbury is Contracted by NASA
    read more hereFood played a critical part in the manned space program. The initial group involved in this were Herbert Hollander, Mary Klicka, and Hamed El-Bisi of the United States Army Laboratories in Natick, Massachusetts and Dr. Paul A. Lachance of the Manned Spacecraft Center. Pillsbury joined the program as a contractor in 1959 with Howard E. Baumann representing the company as its lead scientist. The main goal was to produce food that would not crumble under zero gravity, but also be safe to eat.
  • HACCP Discussed at the National Conference on Food Protection

    HACCP Discussed at the National Conference on Food Protection
    1971 National Conference on Food Protection that included examing CCPs and Good Manufacturing Practices in producing safe foods.
  • Pillsbury Creates Training Program for the US FDA

    Pillsbury Creates Training Program for the US FDA
    Pillsbury's training program to the FDA in 1972, titled "Food Safety through the Hazard Analysis and Critical Control Point System", was the first time that HACCP was used.
  • Adaptation for the Low-Acid Canned Food Regulations

    A HACCP system was adopted for the Low-Acid Canned Food Regulations following the Bon Vivant Vichyssoise Soup botulism incident where several people died of botulism poisoning.
  • HACCP Grows In Scope

    HACCP Grows In Scope
    HACCP was initially set on three principles, now shown as principles one, two, and four in the section below. Pillsbury quickly adopted two more principles, numbers three and five, to its own company in 1975. It was further supported by the National Academy of Sciences (NAS) that governmental inspections by the FDA go from reviewing plant records to compliance with its HACCP system.
  • NAS Reccommendation

    The National Academy of Science recommends HACCP for broad application to various categories of non-canned food.
  • NACMCF Is Formed

    A second proposal by the NAS led to the development of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) in 1987. NACMCF was initially responsible for defining HACCP's systems and guidelines for its application
  • HACCP Further Refined

    The US National Advisory Committee on Microbiological Criteria for Food (NACMCF) developed, updated and approved a standardized HACCP system, endorsed by regulatory agensices for food safety.
  • NACMCF Publishes First HACCP Guidelines.

    NACMCF was initially responsible for defining HACCP's systems and guidelines for its application and were coordinated with the Codex Committee for Food Hygiene, that led to reports starting in 1992 and further harmonization in 1997.
  • HACCP Expanded to 7 Priniciples

    By 1997, the seven HACCP principles listed below became the standard. A year earlier, the American Society for Quality offered their first certifications for HACCP Auditors.
    HACCP expanded in all realms of the food industry (manufacturing), going into meat, poultry, seafood, dairy, and has spread now from the farm to the fork.
  • HACCP for the Seafood Industry

    The FDA's Seafood HACCP programs becomes mandatory.
  • FDA Requires HACCP for Meat Producers

    The FDA requires HACCP implementation for all large scale meat and poultry manufactures.
  • FDA Requires HACCP for Small Scale Production

    The FDA requires HACCP implementation for all small scale meat and poultry manufacturers
  • HACCP Introduced to the Dairy Industry

    A volutary pilot study commences testing the implementation, evaluation, monitoring and enforcement of the proposed National Conference of Interstate Milk Shipment HACCP program.
  • Ohio Becomes the First

    Ohio becomes the first state in the US that makes HACCP mandatory for frozen dessert manufacturers.
  • HACCP is Required for All Micro Meat Growers

    The FDA requires HACCP for very small meat and poultry producers.
  • HACCP Required for Juice Producers

    The Juice HACCP regulation begins to be mandatory for juice processors.
  • HACCPCanada is formed

    HACCPCanada is formed
    HACCPCanadaRealizing the significant gap between HACCP standards for food manufacturing and retail food production, HACCPCanada is formed defining how the HACCP Principles are applied to the hospitality industry and providing training and certification.
  • HACCPAmerica is formed

    On the heels of the success of HACCPCanada and recognizing the need for HACCP in the international market, HACCPAmerica is formed to serve the United States and the rest of North America. The vision is set to provide HACCP to all retail settings worldwide.