HACCP - Hazard Analysis Critical Control Points - Part 2

HACCP was developed from a system perfected by jet fighter engineers for checking the safety of these airplanes. It was initiated by scientists, the military and later published by the Pillsbury Dough Corporation.
Since the 1st January 2006 all food businesses, regardless of size, must use a Food Safety Management System based on HACCP, or rather, the principles of HACCP.
UK law does make allowances for smaller food businesses and allows them to use a more flexible system which can be downloaded from the Food Standards Agency’s (FSA) website. It consists of diary entries, explanations, forms for completion, etc.
That’s the background to HACCP, but what does HACCP do, why use it?
In essence it is a system for preventing contamination entering the Food Safety Chain. The Food Safety Chain consists of links, much like a metal chain. Each link represents a process in the manufacturing of food for eventual consumption by consumers. We also use a phrase “From Farm to Fork”.