Every year, about 76 million people in the United States become ill from pathogens in food. These numbers would be even higher if the Food and Drug Administration had not adopted a food safety program developed in the late 1950s for astronauts. That program focused on preventing hazards that cause foodborne illnesses by applying science-based controls at every critical point in the process involved with converting raw materials to finished products. This program is appropriately called Hazard Analysis and Critical Control Points, or ?HACCP.? This training provides an overview of the HACCP process.