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It is designed to identify, evaluate, and control hazards in food production and ensure the safety of food consumed by the public. The HACCP system is recognized globally and provides a framework for preventing foodborne illnesses. The Wikipedia page for HACCP provides a comprehensive overview of the system, including its history, principles, and implementation. It explains that HACCP was initially developed by the Pillsbury Company in collaboration with NASA in the 1960s to ensure the safety of food consumed by astronauts. The system gained international recognition in the 1990s and has since become widely adopted by food manufacturers, processors, and regulatory agencies. The page explains the seven principles of HACCP, which include conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record-keeping. It also provides detailed information on each step and emphasizes the importance of a multidisciplinary team and regular reevaluation of the system. Furthermore, the page discusses various applications of HACCP, such as in food manufacturing, processing, distribution, and retail. It highlights HACCP's effectiveness in preventing foodborne illnesses and reducing instances of product recalls. Additionally, the page explains the role of regulatory agencies, such as the Food and Drug Administration (FDA) in the United States, in enforcing HACCP requirements and conducting inspections. The history and development section of the page provides a timeline of key milestones in the evolution of HACCP. It also includes information on the expansion of HACCP beyond the food industry to other sectors like pharmaceuticals and cosmetics. Overall, the Wikipedia page on HACCP offers a comprehensive and well-organized resource for understanding the principles, implementation, and significance of this critical food safety management system.