HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from production, supply and handling of raw materials through to manufacturing. , distribution and consumption of the finished product (FDA, 2014). In 1959, Pillsbury Company joined NASA as a contractor and began working on cube-sized foods for spaceflight (Sperber, 2009). There were problems producing food that would not spoil in space and that would provide the nutrition needed for astronauts. Food safety was very important to Dr. Lachance, the NASA microbiologist who implemented microbial requirements that included pathogen limits on all foods intended to be sent into space (Sperber, 2009). But at some point, he and Dr. Bauman, Pillsbury's chief scientist, realized that traditional quality control methods would not be enough to ensure food safety, because testing and analysis alone would not be enough (Sperber, 2009). The search for a better solution arose when NASA mandated the use of critical control points, which had been used in engineering manufacturing, and applied this same process to food manufacturing (Sperber, 2009). Under Dr. Bauman's leadership, Pillsbury began urgently implementing a HACCP plan for commercial food production and then applying it to its own foods. Additionally, after several cases of botulism linked to minimally processed, low pH canned foods between 1970 and 1971, the USDA asked Pillsbury to organize and execute a training program for its inspectors so that the new food safety system based on critical control points that could serve as a basis for regulating the production of canned foods (Sperber, 2009). This training aims to eliminate a food risk or reduce it to an acceptable level (FDA, 2014). The third principle concerns the establishment of critical limits. A critical limit is a maximum and/or minimum value at which a physical, chemical or biological hazard must be controlled. This is used to differentiate between safe and unsafe conditions at a certain critical control point (FDA, 2014). Each CCP has one or more control measures to ensure that identified hazards are prevented, eliminated or reduced to acceptable levels and each control measure is associated with one or more critical limits (FDA, 2014). Critical limits can be based on factors such as: temperature, time, pH, water activity or salt concentrations. The fourth principle is to create monitoring requirements. This is a planned sequence of measurements/observations to assess whether a CCP is under control..