Final answer:
Hazard Analysis and Critical Control Point (HACCP) is a food safety system that helps prevent hazards in food production by identifying potential contamination points and establishing control measures at critical points. Developed for NASA, it is now widely used in the food industry, including for seafood, juice, and dairy products.
Step-by-step explanation:
The summary of a Hazard Analysis and Critical Control Point (HACCP) Plan includes identifying potential food safety hazards and implementing control measures to prevent, eliminate, or reduce these hazards to safe levels. The rationale for determining hazards involves a thorough review of the food production process, from raw material sourcing to consumption, to identify points where contamination could occur. Control measures are then established at critical control points (CCPs) to ensure food safety. The HACCP system was originally developed for NASA to guarantee the safety of food for astronauts, which represents a significant food safety system spinoff from space technology.
For example, when considering the use of HACCP for seafood, the analysis includes looking for biological hazards like bacteria, chemical hazards such as toxins, and physical hazards that could contaminate the product. Each hazard is assessed for its potential impact on food safety, and appropriate control measures are designed to monitor and manage these points.
When determining the level of Bio-Safety Levels (BSL) necessary for working with a pathogen, factors like the pathogen's infectiousness, the severity of the disease it causes, and the potential for airborne transmission are considered.