Disinfectants used in the food industry: HACCP concept defined

Why is HACCP important for disinfectants used in the food industry? And what does HACCP actually mean? HACCP stands for Hazard Analysis and Critical Control Points. It is the quality control and assurance system in all production processes in the food industry and it also regulates the food industry disinfectants. From production to storage and distribution, it contains — but is not limited to — hygiene regulations.

The HACCP concept was devised in 1959 when NASA commissioned The Pillsbury Company to develop safe food for astronauts. The corresponding quality assurance strategies were published as the HACCP concept in the US in 1971. Since 1993, the hygiene regulations in the Codex Alimentarius issued by the United Nations' Food and Agriculture Organisation (FAO) are also based on the HACCP guidelines.

Image by Jason Leung