The concept and reduction to practice of the Hazard Analysis and Critical Control Point (HACCP) system was directly related to the Pillsbury Company’s projects in food production and research for the space program. The basics were developed by the Pillsbury Company with the cooperation and participation of The National Aeronautics and Space Agency (NASA), the Natick Laboratories of the U.S. Army, and the U.S. Air Force Space Laboratory Project Group.
KeywordsHazard Analysis Preventive System Critical Control Point Physical Hazard Microbiological Criterion
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