According to the Centers for Disease Control and Prevention (CDC), an estimated 76 million cases of foodborne disease occur each year in the United States. The CDC also estimates that there are 325,000 hospitalizations and 5,000 deaths related to foodborne diseases each year.
Don't let your organization become the reason for a foodborne illness outbreak. HACCP: A Plan For Food Safety looks at why having a Hazard Analysis and Critical Control Points (HACCP) plan in place is a necessity to protect consumers from disease and your organization from negative publicity.
This program will help your employees understand why it is critical to follow the plan because one decision to bypass safety could cause serious illness or even death.
Key Learning Points
- HACCP is Hazard Analysis and Critical Control Points Principles that focus attention on food safety at every step of the journey from the farm to the consumer's table.
- Every supplier, manufacturer, processor, distributor, food service organization and retail food store should have its own HACCP plan specific to its product and operations.