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HACCP: A Plan For Food Safety

Product Description

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

  • 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.

Added features and benefits of DVD training include:

  • A customizable PowerPoint presentation
  • Informative training points and bonus material for refresher or training talks
  • Video-enriched training organized by learning objectives that facilitates discussion
  • A printable Leader's Guide
  • Resourceful web links to organizations such as OSHA, FEMA, NSC and the CDC, where viewers can download and print information on regulatory standards.

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 handbook 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
  • Introduction to HACCP
  • Creating a successful HACCP plan
  • Seven principles of HACCP
  • Reportable Food Registry
  • Food safety during transport

While the number of pages varies, most handbooks are 16 pages in length and include a tear-out quiz.

Handbooks must be purchased in packs of 10. When ordering, enter the number of packs you would like to purchase. For example, if you would like to order 50 handbooks, enter "5" in the quantity field.

Quantity discounts are available for orders of 10 or more packs. Call 1-877-262-7825 for more information.

Quantity:
Length:
SKU: HAC001

Other Details

RUNTIME:
23
STRDVDENG:
HAC001-STR-ENG/SE/
MFLAG:
2