Who was HACCP originally developed for?

HACCP, or Hazard Analysis and Critical Control Points, was originally developed for NASA to ensure the safety of food provided to astronauts during space missions. The unique challenges of space travel, including the need for safe, shelf-stable, and nutritious food that could withstand the rigors of the space environment while also being free from contamination, drove the development of this systematic approach to food safety. By implementing HACCP, NASA aimed to identify potential hazards in food production and consumption and establish critical control points where these hazards could be managed effectively.

This origin highlights HACCP’s focus on preventive measures and risk assessment, setting it apart from traditional food safety practices that often focused more on end-product testing. It has since evolved and been adopted by various sectors within the food industry, but its roots are firmly linked to the needs of the aerospace industry.