A HACCP-based Plan for Ensuring Food Safety in Distribution, Shipping and Retail

Although the American food supply is among the safest in the world, food borne illness is still a common problem in the U.S. As many as 9,000 deaths and 6.5 to 33 million illnesses each year in the U.S. are food related. Employees at food processing plants, food preparers and handlers in retail operations need to know how to prevent chemical, physical or biological contamination of food.This program will provide HACCP training for management of retail operations,and will prepare them to educate their workers on HACCP concepts, principles and safe handling procedures.