Final answer:
HACCP is chiefly concerned with preventing contamination from pathogenic microorganisms to ensure food safety. Initially developed for NASA to assure astronaut food safety by avoiding bacteria and toxins, it's a preventive system now widely applied by the FDA for various foods.
Step-by-step explanation:
HACCP and Food Safety
The Hazard Analysis and Critical Control Point (HACCP) system is primarily focused on addressing the hazard of pathogenic microorganisms in food products. Developed by the Pillsbury Company in collaboration with NASA, the HACCP system was created to ensure food safety for astronauts, which included the concern for absolute freedom from disease-producing bacteria and toxins. This preventive approach to food safety is significantly different from processes that aim to detect and address contaminants after they have occurred. In the context of HACCP, while chemicals and environmental pollutants are a concern in food safety, the system is chiefly dedicated to controlling biological hazards that can cause immediate health issues like foodborne illnesses. The U.S. Food and Drug Administration (FDA) applies HACCP guidelines for handling various types of food including seafood, juice, and dairy products to protect consumers from potential biological contaminants.