A system which identifies specific hazards and preventative control measures, in order to minimise the risk of producing defective products and services. This is achieved by assessing the risks attributable to a product or process and then determining the necessary steps required that would control those risks. Every aspect of the manufacturing processes was taken into consideration to ensure the elimination of hazardous contamination of food that was to be consumed by the astronauts during space flight. This system has been adopted universally. The concept can be applied by small individual food businesses, as well as National or Regional companies.
Employee training is a key essential.
Establishment management must monitor the food operation to verify that employees are keeping the process under control by complying with the critical limits. Everything, which is not a hazard to the health of the consumer, is not covered by the system. Particular attention is then given at that point, and once the potential hazard has been identified, measures are implemented to eliminate or minimize it. It is applicable to all elements of the Industry both small and large, independent or corporations if they are to provide safe food. In 1993, legislation within the EU set up Directives regarding temperature control measures for the storage of cold food and the cooking or re-heating of foods.