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.
Introduction to HACCP
Create a Successful HACCP Plan
Languages: English, Portuguese (subtitle), Spanish
A DuPont release