What the HACCP?

July 24, 2017

The title says it all. Most people probably haven’t heard of the HACCP process before, and those that have are likely familiar with it in the food service industry. HACCP stands for Hazard Analysis and Critical Control Points, and it was developed in the 1960’s as a way to prevent astronauts from being exposed to food borne illness. The process was since adopted by the FDA thanks to its effectiveness in preventing the spread of disease via processing and packaging of food.

So why is this Sea Grant fish guy talking about astronaut food?

Read the complete article on the OSU Extension CD Blog, including how you can prevent the spread of invasive species.

Submitted by Tory Gabriel, Extension Specialist, Program Manager for the Ohio Sea Grant College Program.