The Pillsbury Company in conjunction with the
National Aeronautics & Space Agency (NASA) originally developed Hazard
Analysis Critical Control Points (HACCP).
The objective was to produce food as close to 100% safe as
possible for use in space. It is a plan that will reduce, eliminate or
control food safety hazards at acceptable levels. The HACCP system of
food safety, above all, is a program to prevent issues.
Ready Foods has taken the initiative to improve upon
this system. It is our goal to
engineer the next generation of HACCP through real time data
acquisition. Ready Foods has
invested heavily in new technology to improve upon the original
structure of HACCP. We have moved
this program from “near real time” to “real time” with the advent of
specific technologies.
In order to validate our processes Ready Foods
operates an in-house laboratory that is capable of performing
microbiological and analytical testing.
