ABSTRACT
In the 1960s in the United States, the National Aeronautics and Space Administration realized that the possibility of food poisoning onboard a spacecraft was no joke. Astronauts could die or endanger others if they were to eat something tainted during a mission, in a weightless environment, far from medical help. A critical control point is a place in the flow of food at which an action can be taken to prevent, eliminate, or significantly reduce a food safety hazard. The flow of food is the path a food item takes from receiving to storage, preparation, and serving. Food-borne illness is any sickness resulting from food contamination. Microorganisms are living things so small they can only be seen through a microscope. Bacteria are microscopic, single-celled animals. Maintaining professionalism, and encouraging others to behave in a professional, courteous manner, are the best means for preventing injuries on the job site.
