At that time, in order to reduce the risk as much as possible and ensure the high safety of space food, American companies spent a lot of manpower and material resources on testing, and the final product cost was unacceptable, and controlling the food quality through final testing could not prevent the reduction of unqualified products. In order to solve this problem, American companies first put forward the concept of controlling food safety through process, which is the embryonic form of HACCP. In order to meet the needs of commercial and trade activities in the food chain and coordinate the requirements of food safety management worldwide, it is especially suitable for organizations to seek a focused, coherent and complete food safety management system. This standard is formulated by the Danish Standards Association. At their suggestion, the International Organization for Standardization set up a food technical committee, with Denmark as the secretariat. After several years' efforts and soliciting opinions from various parties, the Food Safety Management System-Requirements of Organizations in the Food Chain was officially issued in 2005. This standard has signed the structural framework of IOS900 1, and referred to the General Principles of Food Hygiene of the Codex Alimentarius Commission (including HACCP system and application guide). This standard embodies the key principles of mutual communication, system management, premise scheme and HACCP principle. At the same time, the structure and technical content of HACCP have been continuously expanded, improved and upgraded, forming the first complete international standard of food safety management system.