What organization first developed HACCP?

The Hazard Analysis Critical Control Point (HACCP) system was first developed by NASA in the early 1960s. The primary aim was to ensure the safety of food for astronauts during space missions. NASA’s focus on food safety and the need for a systematic approach to identify and control potential hazards in the food production process led to the creation of HACCP. This approach was groundbreaking as it shifted the focus from end-product testing to processes that could prevent food safety issues before they occurred.

In the organizational context, the other choices, including the USDA, FDA, and CDC, have all played significant roles in food safety and developing regulations and guidelines surrounding food production and handling. Their contributions to food safety practices, including the adoption and promotion of HACCP principles, came later as the system gained acceptance and was widely implemented in food industries to enhance food safety.