Growing up on an island, my favorite food was in abundance: Fish.
However, whenever I ate at a restaurant there was always a voice in the back of my head wondering if the fish had been mismanaged and, due to that mismanagement, I’d get sick.
My anxiety around food safety wasn’t exactly unfounded. Fish is the most commonly impacted food group when it comes to disease outbreaks, and a quarter of a million people in the U.S. get sick each year from contaminated fish. And when it comes to all food groups, the CDC estimates that a whopping 1 in 6 Americans (which equates to 48 million people) become ill each year due to foodborne illness.
However, by not coming at food safety with a HACCP approach – and by creating and following a solid HACCP plan – these figures could be far, far higher.
Ergo: HACCP is important and, as a business in the food industry, you can even be required by law to go about HACCP properly.
To help you out, in this post I’ll discuss what HACCP and a HACCP plan are in detail, HACCP’s history, the benefits, and how Process Street can help you with all-things HACCP and food safety.
Just read through the following sections:
- What is HACCP (and what is a HACCP plan)?
- The incredible history of HACCP
- The benefits of HACCP (and having a HACCP plan)
- Use Process Street for all-things HACCP!
Let’s swim through the rest of the post! 🐟