Hazard Analysis and Critical Control Point (HACCP)

HACCP was initially developed to ensure that food for astronauts was safe. Traditionally, industry and regulators have depended on spot-checks of manufacturing conditions and random sampling of final products to ensure safe food; in contrast, HACCP focuses on identifying and preventing hazards and managing risk. HACCP is now established as the food safety standard throughout the United States and has been implemented in Australia for both food and water. The HACCP-based approach for water recommends a multi-barrier system based on sound science. The system is equally applicable to the production of water that has been reclaimed for drinking purposes. The same concepts are practiced in the United States based on multi barrier, reliability and redundancy requirements of the U.S. Environmental Protection Agency and state regulations.