HACCP: A Plan for Food Safety
Program length: 22:00

The Center for Disease Control and Prevention (CDC) estimates that 76 million cases of foodborne disease occur each year in the United States. Of these cases, the CDC estimates that more than 325,000 people are hospitalized and nearly 5,000 die from foodborne-related illnesses. HACCP: A Plan for Food Safety will ingrain in your employees the importance of maintaining food safety measures and preventing mishaps, which can result in serious illness or even death.

An outbreak of E-Coli, Salmonella, or Hepatitis as the result of poor food handling will not only cause illness in potentially hundreds of consumers, but will also lead to a public relations nightmare and huge amounts of lost sales. HACCP: A Plan for Food Safety covers the basics of foodborne illness as well as the steps to create a successful HACCP plan.

Foodborne Illness

  • 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

  • AN HACCP focuses 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
  • Develop a system for educating and training employees
  • Perform the five preliminary tasks before developing a HACCP plan
  • Apply the seven principles of HACCP

Languages: English, Portuguese (subtitle), Spanish

 

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