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Accelerating HACCP Certification Using Food Microbiology

HACCP, or Hazard Analysis Critical Control Point, was first developed in the United States during the late 1960s. NASA (National Aeronautics and Space Administration) partnered with the United States Army Laboratories and The Pillsbury Company to develop a food safety management system for space missions. The foundational Critical Control Points (CCP) guidelines were based off a similar system used to engineer and test weapons by identifying and eliminating potential system failures or areas of risk. 
Following NASA’s success, HACCP systems have had a positive impact on various food industries, such as manufacturing, agriculture, seafood, retail, and much more. This article will briefly cover the definition and purpose of HACCP, as well as the benefits of this food safety management system to food businesses in Japan and other APAC countries..

The following key items are covered;-

  • The benefits of being HACCP certified

  • A brief overview of the 12 Steps of HACCP

  • Food microbiology and HACCP

  • Using food microbiology as a verification tool

  • Using microbiological data in HACCP

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