Final answer:
HACCP focuses on food safety by identifying and controlling potential hazards, ensuring the prevention of foodborne diseases and contamination. Originally developed for NASA, it's now widely used in various food industries for safety standards adherence.
Step-by-step explanation:
HACCP (Hazard Analysis and Critical Control Point) is a system of food safety that is mainly concerned with identifying and controlling potential hazards. Developed by the Pillsbury Company in collaboration with NASA, this concept was established to ensure the safety of food for astronauts, focusing on eliminating the risk of food contamination and disease-causing bacteria and toxins.
The use of HACCP has since been expanded and adopted by various food industries, including the handling of seafood, juice, and dairy products, as regulated by the U.S. Food and Drug Administration. The primary goal is to prevent food safety problems before they occur, rather than catching them post-production.