Most of us eat three to four times a day, but we really have no way of knowing whether the food we’re consuming is safe and free from food-related dangers.
The need for food safety was recognized in the late 1950s when astronauts first went into space. They had to have food that was 100 percent safe. To that end, the Pillsbury Company was contracted to produce hazard-free foods for the astronauts.
Stringent safety requirements were placed on the company, and as a result Pillsbury developed processes to prevent the occurrence of food safety hazards while laying a basis for food safety standards.
Many countries export food items yet have no unified food standard of their own. While countries can adopt the already existing international food safety standard through HACCP (Hazard Analysis Critical Control Points), due to the huge cost involved it is difficult to carry out a thorough check of all food items. Read more.