Risk Assessment for Safe Drinking Water Supplies - Global Drinking Water Management and Conservation - page 118

Commission, which is now under the administration of the Food and Agriculture
Organization (FAO).
In the 1960s, the U.S. National Aeronautics and Space Administration (NASA)
asked the Pillsbury Corporation to design and manufacture food for space

flights.
For safety, a protocol was devised to make sure that prepared foods were safe. This
protocol became known as the HACCP protocol, which incorporated the systematic
checks of the Codex. The HACCP protocol has since then received global accep-
tance as a procedure for handling and preparing food that is free of pathogens and is
safe to eat.
The HACCP protocol is based on seven principles (Canadian Food Inspection
Agency 2012 ):
Principle 1: Conduct a hazard analysis. Plans determine the food safety hazards
and identify the preventative measures; the plan can apply to control these hazards.
A food safety hazard is any biological, chemical, or physical property that may
cause a food to be unsafe for human consumption.
Principle 2: Identify critical control points.Acritical control point (CCP) is a
point, step, or procedure in a food manufacturing process at which control can be
applied, and as a result, a food safety hazard can be prevented, eliminated, or
reduced to an acceptable level.
Principle 3: Establish critical limits for each critical control point. A critical
limit is the maximum or minimum value to which a physical, biological, or
chemical hazard must be controlled at CCP to prevent, eliminate, or reduce risk to
an acceptable level.
Principle 4: Establish critical control point monitoring requirements. Moni-
toring activities are necessary to ensure that the process is under control at each
critical control point.
Principle 5: Establish corrective actions. These are actions to be taken when
monitoring indicates a deviation from an established critical limit. Corrective
actions are intended to ensure that no product injurious to health or otherwise
adulterated as a result of the deviation enters commerce.
Principle 6: Establish procedures for ensuring the HACCP system is working as
intended. Validation ensures that the plants do what they were designed to do, that
is, they are successful in ensuring the production of a safe product. Veri cation

ensures the HACCP plan is working as intended.
Principle 7: Establish record-keeping procedures. The HACCP protocol
requires that all plants maintain certain documents, including its hazard analysis and
a written HACCP plan, and records the monitoring of critical control points, critical
limits, veri

cation activities, and the handling of processing deviations.
Any organization interested in risk minimization practice toward food and water
can apply for certi cation for both the HACCP protocol and the International