HACCP traces its origin to the use of food products in the NASA Space Program when
Pillsbury used HACCP as a risk-based program to ensure that food used by the astronauts
took into consideration all types of food risks. Since then, it has been increasing
in popularity worldwide. It has become the core of every Food Safety Management
System standard, including ISO 22000 and SQF Food Code 2000. In SQF Level III, HACCP-based
methodology is used not only to ensure Food Safety, but also to ensure Food Quality.
At Omnex, we have over 20 years of experience with using risk-based HACCP systems
including a sibling of the HACCP, the FMEA methodology that has become the core
of our implementations in Quality, Environmental, and Health/Safety Systems.