Food Safety: Cube-Sized Foods for Space Flights Essay

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HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product (FDA, 2014). In 1959, Pillsbury Company joined NASA as contractor and began working on cube-sized foods for space flights (Sperber, 2009). There were problems producing foods that would not deteriorate in space and provide the necessary nutrition for the astronauts. Food safety was very important to Dr. Lachance, NASA’s microbiologist who implemented the microbial requirements that included the limits of pathogens on all the food that were bound to go into space (Sperber,…show more content…
The considerations that should be taking into account are that the team should be well rounded and have skills along with expertise in a wide spectrum of disciplines related to the products mentioned in the HACCP system such as engineering, sanitation, production, and quality assurance (UNL Food, 2013). Records also must be maintained to see that HACCP team has demonstrated that they have the required knowledge and experience to develop this food safety system. One person should be assigned as being the HACCP team leader, who works with the team and has the overall responsibility, organization, and management of the program (MSU, 2012). Step two of the preliminary steps is describing the foods and their distribution in full detail. This can include a description of the process and how the products are produced along with prepared (UNL Food, 2013). When describing the product, one must first define all raw materials, ingredients, and the product-contact materials that are coming in along with the qualities of the end products. This will help focusing in on potential hazards that could occur in the product (UNL, 2013). The areas that should be mentioned are the name/description, type of packaging, length of shelf life at the specific holding temperature, biological/chemical/physical characteristics, and methods of distribution amongst

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