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HACCP was developed in the late 1950s by a team of food scientists and engineers from The Pillsbury Company, the Natick Research Laboratories, and the National Aeronautics and Space Administration. The team developed a system designed to build quality into the product to ensure food safety for the manned space program. In 1971, Pillsbury presented this concept at the National Conference on Food Protection sponsored jointly by the Food and Drug Administration (FDA) and the American Public Health Association. Initially, HACCP consisted of three principles:

  • identification and assessment of hazards associated with food from farm to fork;

  • determination of the critical control points to control any identified hazard; and

  • establishment of a system to monitor the critical control points.

INTERPLAST with the frame of  HACCP produces many products for provide hygienic circumstances for food industries.