HACCP: A re-emerging approach to food safety

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After its introduction in the early 1970s, the hazard analysis and critical control point (HACCP) approach to controlling food safety concerns was, initially, quickly adopted for use in the manufacture of low-acid canned foods. Since that time, there has been little industry-wide application of the technique. However, the situation is changing rapidly, as regulatory agencies contemplate the incorporation of HACCP techniques into their programs. The HACCP approach may become the most important method of dealing with food safety issues during the 1990s.