Hazard Analysis of Critical Control Point (HACCP) is a program created by the Pillsbury Company in 1959 to meet NASA health requirements for the supply of food to space travel crew. NASA had the following concerns: food that produces crumbs, which in a zero-gravity craft, could end up causing accidents and, with the danger of some astronaut orbiting intoxication, which could also have serious complications.
The HACCP aims to identify all factors associated with the raw material, ingredients, inputs and process in order to ensure the safety of the final product until its arrival to the consumer.
