In 1995, the seafood HACCP regulation was enacted in the US and marked a major milestone in the history of food safety.
First, it established that prerequisite programs could be used as a means to address potential food safety hazards. Persons working with HACCP programs in the ‘80s and early ‘90s undoubtedly remember plans that had 10, 15 or even 20 critical control points (CCPs). There were things in the plans that seemed essential for ensuring the production of safe foods: operations like product identification, cleaning and sanitizing, handwashing in ready-to-eat (RTE) operations and more.