HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from the production, procurement and handling of raw materials, production, distribution and consumption of the finished product (FDA, 2014). In 1959, the Pillsbury Company joined NASA as a contractor and began working on cubic-sized foods for spaceflight (Sperber, 2009). There were problems in producing food that would not spoil in space and provide the nutrition astronauts needed. Food safety was very important to Dr. Lachance, the NASA microbiologist who implemented microbial requirements that included pathogen limits on all food destined to go 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 sufficient to ensure food safety, since 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 the same process to food manufacturing (Sperber, 2009). Under Dr. Bauman's leadership, Pillsbury urgently began 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 run a training program for its inspectors so that the new safety system food based on critical control points that could serve as a basis for regulating the production of canned foods (Sperber, 2009). This training program… halfway through this document… eliminates a food hazard or reduces it to an acceptable level (FDA, 2014). The third principle concerns the definition of critical limits. A critical limit is a maximum and/or minimum value at which a physical, chemical or biological hazard must be controlled. It is used to distinguish between safe and unsafe conditions at a given 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 has one or more associated 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.