HACCP: A Plan For Food Safety
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.
- Foodborne illness, or food poisoning, is caused when someone eats or drinks contaminated or improperly handled food or beverages.
- Outbreaks of foodborne illness can occur when people become ill from eating a contaminated meal together or when different people buy the same contaminated item from a grocery store or restaurant.
Introduction to HACCP
- 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.
Create a successful HACCP plan
- Get commitment from management.
- Put prerequisite programs in place.
- Have a system in place for educating and training employees.
- Perform the five preliminary tasks before developing a HACCP plan.
- After these five tasks have been completed, apply the seven principles of HACCP.