The Hazard Analysis Critical Control Point (HACCP) food safety management system was first developed in the late 1960s on behalf of NASA in an attempt to assure the safety of foods used by astronauts involved in the Apollo lunar programmes.
Over the last five decades HACCP has been further developed: there have been a number of revisions to the original standard but the basic approach to HACCP food safety management systems has remained attached to seven key principles.