With the recent discussions of the FSMA (Food Safety Modernization Act, read a little more about the FSMA here ), plus an acronym has caused doubts in professional in the food safety area.
This is the HARCP (Hazard Analysis and Risk-Based Preventive Controls). desde os anos 60 pela indústria (e depois pela Cadeia Produtiva de Alimentos como um todo, com o advento da ISO 22000)? What exactly is this and what is the relationship with the traditional HACCP (Hazard Analysis and Critical Control Points), adopted since the 60s by the industry (then the Food Supply Chain as a whole, with the advent of ISO 22000)?
HACCP is a global standard, developed in the late 1950s and early 1960s by a team of engineers and scientists from three distinctly different organizations. Pillsbury, the Army’s Natick Research Labs, and the National Aeronautics and Space Administration (NASA) joined forces to draft and adopt a global, food-safety standard in keeping with, and as part of, the Codex Alimentarius. The Codex commission was established by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) in 1963. HACCP was originally developed as a way to ensure built-in quality and food safety, specifically for the manned space program, though it has evolved greatly since that point in time.
Moving forward, HARCP is not a global standard, but an updated U.S. standard incorporated into the Food Safety Modernization Act (FSMA) on July 4, 2012. Whereas HACCP generally applies to low-acid, canned food, juice, and seafood processors, HARPC applies to almost all food-processing facilities. The only facilities not required to comply with HARPC are those subject to the Standards of Produce Safety, those already governed by HACCP, and those facilities regulated by Good Manufacturing Practices (GMP) for Dietary Supplements. Small and very small business entities, as defined by the FDA are also exempt.
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