Developed by the Pillsbury Company in the 1950s for use in NASA’s food program, HACCP – Hazard Analysis and Critical Control Points – has since become the foundation for food safety around the globe. In this episode of TAG Talks Food Safety, Host Lisa Lupo welcomes TAG Director of Food Safety Kate McInnes to discuss just what HACCP is, how it has become so critical to the food industry, and why it is important for all food industry personnel to understand its core principles and application to today’s processes.

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