What do HACCP and NASA have in common?

Did you know that HACCP – Hazard Analysis Critical Control Point – the internationally recognised system for ensuring food safety was first developed to create safe food for astronauts?

This happened way back in the 1960s when Pillsbury – a US food company – was commissioned to prepare the food for NASA manned space flights.

Rather than testing batches of food at the end of the production process to ensure safety, a more practical and proactive system was developed to identify potential ‘critical failure areas’ and eliminate them from the production process.

This is how HACCP still functions today: It provides a structure for assessing risks, or what could go wrong, during food production and for putting the controls in place to minimise such risks. The system uses multiple verification methods to ensure that food safety has not been compromised during any step.

For more on HACCP and its origins go to:

http://edis.ifas.ufl.edu/fs122

http://en.wikipedia.org/wiki/Hazard_Analysis_and_Critical_Control_Points

 
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