How do food manufacturers use hazard analysis and critical control point (HACCP) plans to protect consumers?

According to the Centers for Disease Control and Prevention, one in six Americans get sick from foodborne illness every year. The FDA requires food production facilities to have a written preventive controls plan and prefers a Hazard Analysis and Critical Control Point (HACCP) plan.

What is an HACCP plan? Why is it important? How does a preventive controls plan like an HACCP protect consumers?

Download this article to find answers to these questions and learn what steps your manufacturing site can take to help your employees work efficiently while keeping your customers safe.

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