ABSTRACT
In the Proceedings of the Second National Conference on Food Protection, the Microbiology Committee Recommendations included the following The Hazard Analysis Critical Control Point (HACCP) program should be stressed and extensively applied to all aspects of the food manufacture, distribution, service, and retail sectors. The 1971 conference, some companies in the food industry used the principles of HACCP in connection with their quality assurance programs, but these were in the minority. Though the application of HACCP differs considerably from that presented at the 1971 conference, the concept of a new approach to the control of microbiological hazards was first presented at the conference and recommended for widespread use. The inspectional approach has been used to determine compliance with applicable food law. The inspector makes a sporadic visit to observe a food processing operation to determine whether the processor is operating in compliance with applicable law.
