ABSTRACT
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the fi nished product (US Food and Drug Administration). HACCP was found in 1960s within NASA space program to prevent food poisoning and ensure food safety for astronauts in Columbia spacecraft. In 1971, HACCP began to be applied in the food industry in US and quickly become a food quality control system that developed and applied widely in the world. Nowadays, HACCP is an essential condition in almost all developed countries including US and Europe. The certifi cation from independent institution proves the commitment of food safety.
