Food Safety: Cube-Sized Foods for Space Flights

Furthermore, between 1970 and 1971, after several botulinum bacteria associated with the lowest processed low pH canned food products occurred, the US Department of Agriculture announced to Pillsbury, inspectors new ones based on important management points And organized and implemented a training program to create. Food safety systems can serve as the basis for regulating the production of canned food (Sperber, 2009). The training program "The 1973 Hazard Analysis and Food Safety with Critical Control Point System" was the first release of the term "HACCP (Sperber, 2009)". The first step in developing the HACCP plan is called a preliminary step, which includes the establishment of a HACCP team and a pool of resources.

HACCP deals with food safety issues by analyzing and managing biological, chemical and physical hazards ranging from manufacturing, procurement and processing of raw materials to manufacturing, distribution and consumption of final products It is a management system (FDA, 2014). In 1959, Pillsbury joined NASA as a contractor and began researching cubic-sized food for space flight (Sperber, 2009). Production does not deteriorate spatially and provides necessary food problems

HACCP is a management tool developed in 1971 in the US space flight plan to ensure food safety (Ropkins and Beck, 2000). Technologies for securing food safety are widely accepted in the food industry. Most government regulators, food manufacturers, world organizations such as the World Health Organization and FAO are focusing on the food industry and related industries (Perera and De Silva, 1999; Ropkins and Beck, 2000). North America, the European Union, New Zealand, Australia, Singapore and many other countries are introducing the HACCP system today. Effective measures to ensure the safety of food and food are important issues addressed by HACCP against known hazards. HACCP is now the foundation for managing and ensuring food safety in the food manufacturing process. There are various known dangers in the fruit industry

Hazard Analysis and Critical Control Point (HACCP) system for food safety management is designed to prevent food safety problems and allergens, and to prevent the occurrence of important biological, chemical or physical hazards that may result in end products An insecure process based on identification could hinder and eliminate design measures that reduce these risks to safety levels and risks. Danger means the danger that may harm you. The HACCP system can be used in all food chain stages of food production and in preparation for distribution, packaging, etc. The HACCP system should be based on the plan specific to each facility menu, equipment, operation, customer, and process. HACCP is increasingly used in non-food industries such as cosmetics and pharmaceuticals.