When producing the first food for astronauts in space, NASA realized that the food industry's standard of randomly testing end products was inadequate to meet the agency's strict safety standards. Working with NASA, a major food producer created the Hazard Analysis and Critical Control Point concept, which focused on every point in the production and distribution process where risks could be introduced. The method is now applied to production of food and other products like pharmaceuticals the world over.
When planning the first manned space missions, NASA realized the importance of food that was free of catastrophic bacteria and toxins and that quality control methods of the day could not grant sufficient assurance of safe products. The Hazard Analysis and Critical Control Point concept, developed by a major food producer enlisted by NASA, led to a proactive food safety system that has come to be used all over the world.
Learn more about how NASA helped develop technology that impacts food safety systems within your city's grocery environment!