Food safety systems are currently being remodeled in the United States and many other countries. The directional shift is towards preventive programs rather than the more traditional reactive programs. The system identified as having the greatest potential to meet today’s food safety needs and those of the future is the Hazard Analysis and Critical Control Point System.
HACCP systems have been recommended for control of food safety by regulatory agencies, the academic community, the National Academy of Sciences, consumer groups, organized labor , trade associations , suppliers and manufacturers.
Not all plants are the same. At Farmland we take pride in the fact that we are the largest processing plant in the U.S. that it is FDA HACCP Certified.
Farmland milk and milk products are produced with the same standards that are used by NASA to protect its food supply.
Hazard Analysis and Critical Control Point (HACCP) systems have been utilized in the U.S food industry since the late 1960’s. The first active programs were implemented by Pillsbury in conjunction with NASA for the manned space flight program. The initial efforts were to produce safe foods for space flight feeding programs. HACCP has since evolved to now address chemical and physical hazards as well as the identification and prevention of hazards in the food chain.
