The Origins of Food Safety Are Out of This World The principles of Hazard Analysis and Critical Control Point (HACCP) originated in the NASA space program. NASA wanted food that wouldn’t crumble and affect control systems and would be safe for astronaut consumption. They already mandated the use of Critical Control Points (CCPs) in their…
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The Hazards of Pathogens and Risk-based Preventative Temperature Control
Temperature Measurement in Food Processing The relationship between food processing, temperature, and the hazard of pathogens is well documented. Quality control personnel can meet the risk-based preventive control for this hazard by measuring temperatures at critical in-plant control points. However, if proper care is not taken, even the measurement equipment and process can introduce hazards.…
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