A commitment to food safety certainly is not new. In fact, it was just this that led to the development of HACCP (Hazard Analysis, Critical Control Points) back in 1959. The scientists from the National Aeronautical and Space Agency (NASA), the Natick Army Laboratories and Pillsbury put their heads together to create a risk-based system to ensure food safety that became HACCP.
NASA, under the leadership of Dr. Paul LaChance, mandated that its contractors identify “critical failure areas” and eliminate them from the system. It also mandated that foods for the space program be pathogen free.