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Vinson Kurian

THIRUVANANTHAPURAM, June 6

ACCORDING to Dr B. Jacob of Synergy Systems, the HACCP system for managing food safety grew from two major developments. The first breakthrough was associated with Deming whose theory on TQM (Total Quality Management) system emphasised a total systems approach to manufacturing processes to improve quality and bring down loss. The second major development was the HACCP concept itself.

When NASA wanted a `zero defect' program to guarantee the safety of the foods for the astronauts, the Pillsbury Company adopted HACCP as a system that could provide the greatest safety reducing dependence on end-product inspection and testing.

Pillsbury presented the HACCP concept at a Conference for Food Protection in 1971. In the early 1980's, HACCP approach was adopted by other major companies.

Recognising the importance of HACCP in ensuring food safety the Codex Alimentarius Commissions in 1993 adopted `Guidelines for the application of the Hazard Analysis Critical Control Point System'. The Codex document gives a firm foundation for ensuring food hygiene and has been internationally recognised as essential to ensure the safety and suitability of food for human consumption and international trade.

The HACCP system uses the approach of controlling critical points in food handling to prevent food safety problems. The approach science-based and systematic and identifies specific hazards and measures for their control to ensure safety of food. product inspection and testing.

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