H&L Transport Managerial Control Manual March 2014 | Seite 8

MANAGERIAL CONTROL MANUAL
 Preventive Measure:
Physical, chemical, or other factors that can be used
to control an identified health hazard.

Random Checks:
Observations or measurements that are performed to
supplement the scheduled evaluations required by the
HACCP plan reduce the risk of a deviation.

 Verification:
The use of methods, procedures, or tests in
addition to those used in monitoring to
determine if the HACCP system is in
compliance with the HACCP plan and/or
whether the HACCP plan needs modification
and revalidation.

Concepts for HACCP originated from work done in the 1960s to help establish that food trans- ported into space would
not cause astronauts food-borne illness. The first work on HACCP was done at the Pillsbury Company, in collaboration
with NASA and the U.S. Army Natick Laboratories and the U.S. Air Force Space Laboratory Project Group.
1971 —HACCP, as we presently know it, took form at
the National Conference on Food Protection, where risk
assessment was combined with the critical point
concept.
Mid 1970s —Pillsbury first used HACCP for safety of foods
in the U.S. Space Program and adopted it as a companywide food-protection system. Pillsbury published the first
comprehensive treatise on HACCP in 1973.
1973 —A HACCP system was adopted for the Low- Acid
Canned Food Regulations following the Bon Vivant
Vichyssoise Soup botulism incident. [In this incident,
several people died, after eating the soup, due to
botulism poisoning.]
1985 —HACCP was recommended by the National
Academy of Science for broad application to various
categories of non-canned food.
1989 —The U.S. National Advisory Committee on
Microbiological Criteria for Food (NACMCF) developed
and approved a standardized and updated HACCP
system, endorsed by federal regulatory agencies
responsible for food safety.

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1990s —HACCP is an internationally accepted method
of ensuring food safety by identifying hazards and
monitoring their Critical Control Points in the process.
1997 (December) —FDA’s Seafood HAACP program
becomes mandatory.
1998 (January) —HACCP becomes mandatory for large
meat and poultry manufacturers.
1999 (January) —HACCP becomes mandatory for small
meat and poultry manufacturers.
1999 (M ay) —A voluntary pilot study to test the
implementation, evaluation, monitoring, and
enforcement of the proposed National Conference of
Interstate Milk Shipment HACCP program.
1999 (September) —HACCP becomes mandatory for
frozen dessert manufacturers in the state of Ohio.
2000 (January) —HACCP becomes mandatory for very
small meat and poultry manufacturers.
2002 (January) —The juice HACCP regulation begins to be
mandatory for processors (02), small businesses (03), and
very small businesses (04).