Hazard Analysis and Critical Control Points

In the 1960s, Hazard Analysis and Critical Control Points (HACCP) was developed as a groundbreaking food safety system to meet the unique challenges of space travel. Originally conceived through a collaboration between NASA, the Pillsbury Company, and the U.S. Army Laboratories, HACCP was designed to ensure the safety and reliability of food consumed by astronauts. Given the extreme conditions of space missions, any food contamination could pose serious risks to astronaut health and the success of the mission. As a result, the system focused on identifying potential hazards in food production and implementing stringent controls to eliminate or minimize those risks.

Since its inception, HACCP has evolved from a specialized program for space travel into a globally recognized food safety and management system. Today, it serves as the foundation for food safety protocols across industries, from manufacturing and processing to restaurant operations. By systematically analyzing hazards and establishing critical control points, HACCP helps businesses maintain high standards of food quality, reduce risks of contamination, and comply with regulatory requirements. Its widespread adoption has revolutionized food safety practices, making it an essential framework for protecting public health and ensuring consumer confidence in the food supply.
At Controlled Cooking Concepts, we believe in Food Safety Made Simple—Compliance Without Complication. Many restaurant owners struggle to navigate complex regulations, operational inefficiencies, or the overwhelming demands of food safety compliance. That’s where we come in. Our consulting firm translates HACCP’s structured approach into clear, actionable solutions tailored for food service businesses, ensuring compliance doesn’t feel like an impossible burden.

For restaurants facing critical food safety issues—such as improper storage, cross-contamination risks, or health code violations—Controlled Cooking Concepts offers practical, customized strategies. From branded audit checklists to food cost analysis tools, we provide resources that simplify compliance and operational efficiency. Our mission is to ensure businesses not only meet food safety requirements but also thrive in an industry where safety and quality are essential.

Through education, strategic planning, and hands-on support, Controlled Cooking Concepts empowers food service professionals to take control of their compliance journey—without the stress or confusion. By making food safety accessible and practical, we help businesses build a culture of confidence, responsibility, and long-term success.